Instant Pot Risotto (AKA EASY Risotto)

Name: Instant Pot Risotto
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
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 or vegetable broth (warmed to 100-115 degrees); 1/2 teaspoon kosher salt; 1/2 cup Parmesan Cheese (plus more for serving)

Jump to Recipe Print Recipe

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

Ingredients for risotto labeled on counter.

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.

Onions and Garlic being sauteed in pressure cooker

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.

Wine and rice in inner pot of pressure cooker

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.

Risotto in a bowl in front of an instant pot

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

What can I use as a substitute for the wine?

Wine adds a tremendous amount of authentic flavor to risotto, but if looking to omit alcohol, use additional chicken stock or vegetable broth.

What is the best way to store leftover risotto?

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.

Why is warm liquid used to make risotto?

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.

How warm does the broth need to be?

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.

Is the butter necessary?

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

If you enjoyed making perfect risotto using your Instant Pot, I would love for you to leave a comment and review below.

This recipe was published in 2019 but was updated in 2021 with a new video. The recipe remains the same.