Thinly slice bacon into small pieces (if using). Peel and chop sweet potatoes into ½-inch cubes.

Set a 6-quart pressure cooker to “sauté.” Once hot, add bacon. Cook until browned, then remove with a slotted spoon to a paper-towel-lined plate/bowl. Discard all but 1 tablespoon bacon fat (see note 5). Add 1 tablespoon butter, onion, and garlic. Cook, stirring frequently, until onion is becoming translucent, about 3–5 minutes. Add diced sweet potatoes and season everything (I add 1 teaspoon salt and ½ teaspoon pepper). Stir for another 3 minutes, then add uncooked rice (no liquid yet). Cook, stirring constantly, for 1 minute. Mix in thyme and Italian seasoning.

Pour in chicken stock, scraping the bottom of the pot to release any browned bits (or you might get a “burn” warning). Stir, then press “cancel.” Ensure everything is submerged in liquid. Add pressure cooker lid; set knob to “sealed.” Select manual setting to cook for 6 minutes. As soon as time is finished, release the pressure by venting the knob. Open pressure cooker as soon as the pressure is fully released. (Don’t delay here or you’ll end up with stodgy rice!)

Remove insert from pressure cooker. Use a wooden spoon to stir vigorously until sweet potato chunks turn into a puree and blend nicely into the risotto. Add remaining 2 tablespoons butter, stirring until fully melted, then pour in heavy cream and stir until incorporated. Add Parmesan gradually, stirring as you add it. Add a touch more cream if it’s too thick. Taste and adjust seasonings; I add another ¼ up to ½ teaspoon each salt and pepper.

Risotto should have a porridge-like consistency and is best served immediately (otherwise it gets gluggy—add a splash more of cream if needed). Spoon into serving bowls. Top with bacon. Garnish with fresh thyme and an extra sprinkle of parmesan cheese if desired. Enjoy immediately!