Instant Pot Risotto

Instant Pot Risotto is the BEST method for making risotto. The instant pot makes creamy, cheesy, perfectly cooked risotto every single time. 

Creamy Parmesan Risotto makes a great side dish for Maple Glazed Pork Tenderloin, Chicken Marsala, or as a hearty vegetarian entree when paired with a Brussels Sprouts Salad.

Instant Pot Risotto

I have always shied away from making Risotto.

Not because I don’t love to cook and love to try new things, but I have watched enough cooking challenges to see that Risotto is a dish that sends A LOT of contestants home.

It takes time, attention to detail and patience, and well, I don’t have time to for risotto on busy nights. Really on any nights.

But with Instant Pot Risotto is possible on the busiest of nights and tastes just as good as traditional risotto. The process to perfect risotto is not only easy, risotto is prepared in under 30 minutes.

And Instant Pot Risotto is PERFECT. It is creamy, cheesy, and full of flavor from the fresh thyme and dry wine. Risotto is perfect for a quick side dish, light meal and makes a great gluten-free recipe to entertain with.

Wine, Parmesan, and rice make the perfect combination. This risotto really is a knock out, impressive dish.

Key Ingredients for Risotto

Because there are so few ingredients in Risotto, it is so crucial to select the best ingredients.

• Arborio Rice–-For risotto, there is NO substitute for rice.
• Chicken Stock–I use my homemade stock, but good quality stock can be substituted, but vegetable stock may be used as well.
• 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 cooking wine.
• Parmesan Cheese–I recommend freshly grated Parmesan Reggiano.
• Fresh Thyme–Fresh thyme leaves are best, but if you don’t have substitute 1 teaspoon dried thyme leaves.

How To Make Instant Pot Risotto

Step One: Saute Onions and Garlic

• 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.

• Add in the rice to the pressure cooker.
• Toss the rice with the butter and onions, to coat evenly.
• Toast the rice for about 2 minutes.

• Add the dry white wine to the pressure cooker.
• Let simmer for about 2 minutes.
• Turn off the saute function.

Step Four: Pressure Cook Risotto

• Add in WARM chicken or vegetable stock and salt.
• Place lid on pressure cooker.
• Set to high pressure for 5 minutes.
• Once cook time has elapsed, let the pressure release naturally for at least 5 minutes.

Step Five: Add Parmesan Cheese

• Stir in the Parmesan Cheese into the warm risotto.
• Serve with additional Parmesan cheese, and a squeeze of fresh lemon if desired.

Tips for Easy Risotto

• Be sure to use arborio rice for risotto. It is crucial for a creamy, perfectly cooked risotto.
• It is really important to add warm chicken stock to the instant pot as this will affect the way the rice absorbs the liquid and cooks.
• Select a dry white wine that is suitable for drinking, such as Chardonnay or Pinot Grigio. Wine adds a tremendous amount of authentic flavor to risotto, but if looking to omit alcohol, use additional chicken stock.
• If looking for Vegetarian Risotto, use vegetable stock in place of chicken stock.
• Fresh thyme is best, but dried thyme can be used in a pinch.
• Feel free to use shallots in place of garlic and onions.
• Use freshly grated Parmesan Cheese for the for best flavor and for the best risotto.

More Instant Pot Side Dishes

• Instant Pot Cilantro Lime Rice
• Instant Pot Crispy Potatoes
• Instant Pot Baked Potatoes
• Instant Pot Baked Beans
• Instant Pot Mashed Sweet Potatoes

Instant Pot Risotto

Instant Pot Risotto is the BEST method for making risotto. The instant pot makes creamy, cheesy, perfectly cooked risotto every single time. 

4.82 from 22 votes

Print Pin Rate

Course: Side Dish

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 5 minutes

Pressure Time: 15 minutes

Total Time: 30 minutes

Servings: 8

Calories: 286kcal

Author: Kristen Chidsey

Ingredients

• 2 tablespoons butter
• 1 small onion minced
• 3 cloves garlic minced
• 1 tablespoon fresh thyme leaves
• 2 cups arborio rice
• 1/3 cup dry white wine
• 4 cups chicken stock or vegetable stock
• 1/2 teaspoon kosher salt
• 1/2 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 high pressure for 5 minutes. 
• Let the pressure release naturally for at least 5 minutes. 
• Stir in the Parmesan Cheese and serve with additional Parmesan cheese. 

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• Fresh thyme is best for Instant Pot Risotto, but if you don't have it, use 1 teaspoon dried thyme.
• For dry white wine, I suggest a Chardonnay, Pinot Grigio, or Sauvignon Blanc.
• Arborio rice is a MUST for pressure cooker risotto.
• Freshly grated Parmesan cheese is much better than pre-grated or jarred Parmesan. 

Nutrition Facts

Instant Pot Risotto

Amount Per Serving

Calories 286 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 443mg19%

Potassium 199mg6%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 2g2%

Protein 8g16%

Vitamin A 180IU4%

Vitamin C 2.6mg3%

Calcium 87mg9%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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