Making risotto in the Instant Pot is the easiest way to prepare creamy, cheesy, perfectly cooked risotto every single time.
This recipe for Instant Pot Risotto is a knockout, impressive dish that comes together with minimal effort in less than 30 minutes. It makes a great side dish for entrees such as Maple Glazed Pork Tenderloin, Instant Pot Rotisserie Chicken, or Chicken Marsala, yet is also a hearty vegetarian entree when paired with a Brussels Sprouts Salad.
Why You Should Make Risotto in the Instant Pot
I have always shied away from making Risotto.
I have watched enough cooking challenges to see that Risotto is a dish that sends A LOT of contestants home. Making perfect risotto takes time, attention to detail, and patience, and it is extremely easy to mess up.
But with the Instant Pot, you can make perfect risotto on the busiest nights!
Instant Pot Risotto is PERFECT--just as good as traditional risotto. It is cheesy, creamy, and full of flavor. Just much simpler to make!
Key Ingredients for Risotto
- Arborio Rice--When making risotto there is NO substitute for the rice. You MUST use arborio rice. Arborio rice has more starch content, which is released when it cooks, making risotto super creamy.
- Chicken Stock--Use good quality chicken stock or vegetable broth, to keep the risotto vegetarian.
- Dry White Wine--Chardonnay, Sauvignon Blanc, or Pinot Grigio are great choices. Be sure it is a wine worth drinking--this is not a time to use a glass of cooking wine.
- Parmesan Cheese--I recommend freshly grated Parmesan Reggiano in place of pre-grated cheese for the best flavor.
- Fresh Thyme--Fresh thyme leaves are best, but if you don't have fresh, substitute 1 teaspoon of dried thyme leaves.
- Lemon--Finishing the risotto with the juice of fresh lemon really wakes up the flavor, but feel free to omit it if you don't have a fresh lemon on hand.
How To Make Instant Pot Risotto
- Turn instant pot to saute and allow to heat.
- Add the butter and melt.
- Add in the onions and saute for 2 minutes.
- Add in the garlic and thyme leaves and saute 1 minute longer, to toast the garlic and thyme and bring out the flavor.
- Add the rice to the pressure cooker and mix the rice with the butter and onions, to coat evenly.
- Toast the rice for about 2 minutes, stirring frequently. This adds a delicious, nutty flavor to the risotto.
- Add the wine to the inner pot and use a spatula or wooden spoon to scrape up any browned bits off the bottom of the inner pot.
- Let the wine simmer for about 2 minutes to cook off some of the alcohol and develop flavor.
- Turn the saute function off.
- Add in WARM chicken or vegetable broth and salt and pepper. It is really important to use warm broth for this recipe, as this affects how the rice absorbs the liquid and the cooking time.
- Place lid on the pressure cooker.
- Set to high pressure for 5 minutes.
- Once cook time has elapsed, let the pressure release naturally for at least 10 minutes.
- Gently stir the Parmesan Cheese into the warm risotto.
- Serve with additional Parmesan cheese, and a squeeze of fresh lemon if desired.
Optional Additions
This recipe is a simple base for classic risotto. However, you may want to add additional ingredients for added flair and flavor.
- Peas: Peas are a popular addition to risotto. To add peas, simply add frozen peas to the risotto when adding the Parmesan cheese. Place the lid back on the Instant Pot after stirring and let rest for a couple of minutes. The residual heat will warm the peas through perfectly.
- Pesto: Swirl in 2-3 tablespoons of fresh pesto before serving the risotto for a punch of flavor.
- Mushrooms: Saute 4-6 ounces of shitake mushrooms with the minced onion for an earthy flavor added to the risotto.
- Butternut Squash: Cube butternut squash into 1-inch chunks and saute with the onions. Because the butternut is cut so small, it will become tender in the cooking time.
- Kale/Spinach: Add ½ to 1 cup of frozen kale or spinach that has been defrosted and drained, along with the broth before pressure cooking.
- Roasted Vegetables: Risotto is a delicious way to add new life to roasted vegetables. Mix in leftover Roasted Asparagus, Roasted Broccoli, or Roasted Brussels Sprouts, when the Parmesan cheese is cooked. Place the lid back on the Instant Pot after stirring and let rest for a couple of minutes to heat the vegetables through.
FAQs about Risotto
Wine adds a tremendous amount of authentic flavor to risotto, but if looking to omit alcohol, use additional chicken stock or vegetable broth.
Allow the risotto to cool and then package in an airtight container and store in the refrigerator for no more than 3 days. Leftover risotto can be frozen for up to 3 months as well. It is delicious reheated or used in recipes like Arancini.
I ALWAYS state to start recipes made in the Instant Pot with cold/room temperature liquid, with the exception of Instant Pot Risotto. Using cold liquid will interfere with how the arborio rice absorbs the liquid and releases starch, so this is the one time to use the warm liquid.
The broth should be warm, but not boiling, for risotto, like the temperature of water for making homemade bread and pizza dough. I microwave my stock for 1 minute and 30 seconds and test to see if warm to the touch, if not heat in 30-second intervals until warm. An exact temperature does not need to be taken, but it should range between 100-115 degrees.
You need some fat to saute the butter and rice in. Butter is the standard go-to for risotto for the richness it imparts. However, feel free to use olive oil in place of the butter.
More Instant Pot Side Dishes
- Instant Pot Cilantro Lime Rice
- Instant Pot Baked Potatoes
- Instant Pot Baked Beans
- Instant Pot Mashed Sweet Potatoes
- Instant Pot Rice Pilaf
If you enjoyed making perfect risotto using your Instant Pot, I would love for you to leave a comment and review below.
Instant Pot Risotto
Ingredients
- 2 tablespoons butter
- 1 small onion minced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 cups arborio rice
- ⅓ cup dry white wine
- 4 cups chicken or vegetable broth warmed to 100-115 degrees
- ½ teaspoon kosher salt
- ½ cup Parmesan Cheese plus more for serving
Instructions
- Turn pressure cooker to saute and allow to heat.
- Add the butter and melt. Add in the onions and saute for 2 minutes. Add in the garlic and thyme leaves and saute 1 minute longer.
- Add in the rice and toss the rice with the butter and onions to coat. Toast the rice for about 2 minutes.
- Add the dry white wine to the pressure cooker and let simmer for about 2 minutes, while scraping off any browned bits off the bottom of the inner pot.
- Turn off the saute function and add in WARM chicken or vegetable broth and salt.
- Place lid on the pressure cooker. Set to cook on high pressure for 5 minutes.
- Let the pressure release naturally for at least 10 minutes.
- Gently stir in the Parmesan cheese and the juice of the fresh lemon if using. Serve with additional Parmesan cheese.
Equipment Needed
Notes
Nutrition
This recipe was published in 2019 but was updated in 2021 with a new video. The recipe remains the same.
JJ
Is there a possible non-alcoholic substitute to wine? could more broth be used in its place?
Kristen Chidsey
I would actually use additional chicken broth in place of the wine. Non-alcoholic wine actually can be a bit on the sweeter side--but it would depend on the brand.
Anna
How would I add veggies like carrots or mushrooms or zucchini? Would I just add the veggies I want in with the onion?
Kristen Chidsey
Hi Anna! Yes, add the vegetables when you saute the onion. Enjoy!
Tami
Can this recipe be doubled?
Kristen Chidsey
Absolutely! Double the ingredients, but keep the cooking time the same.
Janice Ballantine
This was delicious! Best risotto I've ever made, my grandmother would be proud! Thank you for this!
Kristen Chidsey
I love hearing that! Thanks for sharing Janice.
NGood
This recipe was perfect! I never want to make risotto because it is time consuming- this was little prep- cook - done! Came out delicious- Thank you so much for sharing!
Kristen Chidsey
So glad you enjoyed so much! Thanks for taking the time to leave a comment!
Katie N.
I have an 8 qt. IP and would like to make half again as much risotto to serve 12. If I were to proportionally increase the rice, wine and broth, do you think the timing would be the same?
Kristen Chidsey
Hi Katie! I am understanding you to mean you want increase this recipe by half correct? If so, yes, increase ALL the ingredients. The timing will remain the same, but will take longer to come to pressure and for pressure to release.
Heather
If I double it, does the time change?
Kristen Chidsey
No it would remain the same. It will just take longer to come to pressure and for pressure to release.
Katie Smith
I made this today! It's amazing -- really tender and savory. I had all the ingredients, but I forgot to buy parmesan, so I went ahead and used what I had, which is Kerrygold's Dubliner cheese, which I love. So this is risotto with a bit of an Irish flair! I love it anyway, and thank you for this recipe!
Kristen Chidsey
Wonderful! I love to hear that you enjoyed so much and I love the addition of the Irish cheese.
Gina
can this be halved since only two of us?
Kristen Chidsey
Absolutely! Just leave the cook time the same. Enjoy!
Melissa Coash-Sessler
Kristen, this was a top-notch recipe. I've worked in the kitchen of three up-scale restaurants & thus shied away from the notion that Risotto could EVER be quick or easy, while still producing outstanding flavor. BOY, was I wrong! Your Instant Pot Risotto is the Bee's Knees. It was fast yet full of all the creamy richness & the earthy flavors that are typically so laborious & time-consuming to achieve. Kudos to you, Lady, this is definitely a keeper! Thank you so much.
Kristen Chidsey
Your praise makes my day! Thank you Melissa for sharing how much you enjoyed this recipe!
Mariela
Wow!!! Love this recipe! Very easy to follow! It came out Delicious! Thanks
Kristen Chidsey
You bet Mariela! I am so glad you found this easy and tasty!
Mariela
I’m open to any secrets of yours.
Elsa
Delicious! Great & easy. I didn’t have the recommended white wine so I used white Zinfandel & it came out great!
Kristen Chidsey
I am glad you enjoyed Elsa!