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Making risotto has never been easier thanks to this easy Instant Pot Risotto recipe! In less than 30 minutes, with minimal effort, you can enjoy rich, creamy risotto worthy of restaurant--without the guesswork!
Whether you opt to add mushrooms or peas (or neither), Instant Pot Risotto is a knockout dish! Perfect as an entree or as a side for dishes like Bacon-Wrapped Pork Tenderloin, Lemon Baked Cod, or London Broil
Kristen's Key Tips for Instant Pot Risotto
- No substitute for arborio rice. Arborio rice is a short-grain rice that has a high starch content. While it cooks, that starch is slowly released, giving risotto its creamy texture it is known for.
- Do NOT rinse your rice! Unlike my recipes for Instant Pot jasmine rice and Instant Pot brown rice, we do not want to remove the excess starch on the arborio rice--it is key to risotto success!
- Use both olive oil and butter. Butter for richness, extra virgin olive oil to prevent the butter from burning.
- Use WARM liquid. Using cold liquid will interfere with how the arborio rice absorbs the liquid and releases starch, so risotto goes against my typical rule to use cold or room temperature liquid.
- If you aren't opposed to cooking with wine, NOW is the time to use it! A dry white wine, like Sauvignon Blanc or Pinot Grigio adds tremendous depth and notes of acidity to the risotto.
- Grate the parmesan cheese yourself. For the smoothest melt and best flavor.
- Finish with additional broth. I have experimented with increasing the ratio of liquid to rice, but the best way to achieve the right consistency is to add additional hot broth or stock to the risotto along with the parmesan.
How To Make Instant Pot Risotto
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Saute shallots with thyme. Using the saute function, saute a small minced shallot and fresh thyme leaves together in a combination of butter and extra virgin olive oil, until the shallots are just softened.
- Toast the rice. Add the arborio rice to the inner pot and toss to coat in the butter and oil. Let cook briefly to toast lightly and develop a nutty undertone.
- Deglaze inner pot. While the pressure cooker is still on the saute function, add in the wine (or broth) and scrape up any browned bits on the bottom of the inner pot. Let the wine simmer and reduce in half.
- Warm broth before adding. It is best to microwave your chicken stock or vegetable broth for 1-2 minutes to slightly warm before adding to the inner pot to achieve the right texture.
- Pressure cook. Set to cook for 5 minutes on high pressure.
- Let pressure release naturally. It is best to allow for at least 10 minutes of natural pressure release before trying to open the instant pot. We want the starchy liquid to remain inside the risotto, verses all over our counter!
- Add parmesan, peas, and additional broth if needed. Add frozen peas (if using) and parmesan cheese to the inner pot and gently stir into the risotto. If needed, add additional stock or broth until the right consistency is met.
Variations on Instant Pot Risotto
- Omit the Wine. Use additional stock or broth in place of the wine. You may also want to finish the risotto with a squeeze of fresh lemon juice to mimic the acidic notes the wine adds to the risotto.
- Add Pesto. Swirl in 2-3 tablespoons of fresh homemade basil pesto before serving the risotto for a punch of flavor.
- Add Mushrooms. Saute 4-6 ounces of sliced shiitake mushrooms along with the shallots for an earthy risotto.
- Add 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 while pressure cooking.
- Swap out Peas for Leftover Roasted Vegetables. Add leftover roasted asparagus, parmesan roasted broccoli, or honey roasted Brussels sprouts to the risotto along with the parmesan cheese.
More Favorite 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 risotto using your Instant Pot, I would love for you to leave a comment and review below.
Instant Pot Risotto
Making risotto has never been easier thanks to this easy Instant Pot Risotto recipe! In less than 30 minutes, with minimal effort, you can enjoy rich, creamy risotto worthy of restaurant.
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
- 1 cup arborio rice
- ⅓ cup dry white wine, or additional stock
- 2 cups chicken stock or vegetable broth, for pressure cooking
- ½ teaspoon kosher salt
- ½ cup grated parmesan cheese, plus more for serving
- 1 cup frozen peas, optional
- 1 cup chicken stock or vegetable broth, if needed to thin
Instructions
- Hit saute on the Instant Pot, add in 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter and let melt. Once melted, add in 1 small shallot (minced) and 1 tablespoon fresh thyme leaves and saute for 2-3 minutes, just until the shallots are glistening and beginning to soften.
- Add 1 cup arborio rice to the inner pot and toss the rice with the butter and shallot mixture to coat. Toast the rice for 1-2 minutes until lightly golden.
- Add ⅓ cup dry white wine to the inner pot. Scrape up off the browned bits off the bottom of the inner pot and and let simmer for about 2 minutes to reduce in half. Hit cancel to turn off the saute function.
- Heat 2 cups chicken stock or vegetable broth for 1-2 minutes in the microwave, then add to the inner pot. Stir in ½ teaspoon kosher salt.
- Place lid on the pressure cooker, ensuring the vent knob is sealed. Use the pressure cook or manual button to set to cook high pressure for 5 minutes.
- After the cooking time has elapsed, let the pressure release naturally for at least 10 minutes, then you can do a quick release of any remaining pressure by carefully knocking the vent knob from sealed to venting.
- Add ½ cup grated parmesan cheese and 1 cup frozen peas (if using), and gently stir to combine. If you need to loosen up the risotto, heat the remaining cup of broth until hot. Add it to the inner pot, ¼ cup at time, stirring after each addition until the right consistency is reached. I typically need about ½ cup.
- Serve warm with additional parmesan cheese and fresh parsley if desired.
Notes
Rice: NO substitute for the arborio rice.
Wine: For dry white wine, I suggest a quality dry Pinot Grigio or Sauvignon Blanc. If you don't want to use wine, use additional stock/broth.
Storage: 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. Reheat in a heat-safe dish in the microwave, adding additional broth to thin.
Nutrition
Calories: 286kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 443mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 2.6mgCalcium: 87mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was published in 2019 and updated in 2025.
Turned out great! Thanks
You are so welcome! Thanks for taking the time to leave a review.
I'm going to try this for a potluck in Saturday! Will it hold well on Keep Warm setting after stirring in the parm?
Hi Tracy! It will hold warm, but may need thinned out a bit as it sits, as the rice will absorb liquid. I would bring a bit of cream and butter to add if needed 🙂