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 Bacon 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 store-bought or homemade chicken stock, Instant Pot 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 the instant pot to the Saute function and let it heat briefly.
- Once heated, add in the butter and let the butter fully melt.
- Add in the onions and saute for 2 minutes, until beginning to soften.
- 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 inner pot, and toss it with the butter and onions, to evenly coat.
- 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 the 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 while pressure cooking.
- 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, then 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
- â…“ 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.
Ellen
This was fantastic. One batch was not enough. It was easy, delicious and smelled really great as well. I'll add this to my regular rotation and will experiment with adding peas, mushrooms, seafood, etc...
Kristen Chidsey
I am SO SO glad you enjoyed Ellen!
Suzanne (Australia)
OMG this is amazing. Followed your recipe to the letter and it was absolutely wonderful. Thank you for making our lives a lot easier and quicker and still absolutely tasty.
Kristen Chidsey
I am so glad you enjoyed Suzanne! And I agree--SO SO much easier!
Just Jeannie
When you say "cups" in the recipe, do you use the "cup" that came with the instant pot or do you use regular cups? With regular rice I have always used the instant pot cups one to one and it comes out perfect. This seems to be different.
Kristen Chidsey
I use a standard measuring cup, not the one that comes with the Instant Pot--that way the recipe is universal to all brand of pressure cookers.
Michelle
Could I cut the recipe in half?
Kristen Chidsey
Hi Michelle, you can cut this recipe in half. (Any recipe that can be cut in half and still has 1 cup liquid for 6 quart IP and 1.5 cups liquid for 8 quart IP is good.) 🙂
Tricia
First time making it and it's so good. Had to use dried thyme, however, and only used 3/4 tsp. Came out good.
Kristen Chidsey
I am so glad you enjoyed Tricia.
bambi
I have the minute rice on hand. how would the cooking times change?
Kristen Chidsey
Hi Bambi! Risotto needs to be made with arborio rice for the best taste and texture. This recipe would need a lot of modification to use another type of rice and then would not be "risotto." Sorry about that.
Jessica Nicole
YES. I love risotto and I am lazy so this is my new favorite. I didn't have fresh thyme so I sub'd for 1 tsp dried thyme and I was perfectly content. This recipe makes a ton! 8 big servings for sure. I will make it again and again 🙂 Thank you!
Kristen Chidsey
Hi Jessica!! I am so glad you and your family enjoyed the risotto. And I wouldn't call yourself lazy, just resourceful 😉
susie
Mine came out a bit mushy. Could it have been the stock had come to a boil first or ?
Kristen Chidsey
Hi Susie! Very possible. My directions state to turn off the Instant Pot after the wine has simmered, so if you did not do that, or you did not let the wine simmer, that will change the results.
Jaime
I want to try this recipe tomorrow but I have a big family. If I double it do I double all the ingredients?
Kristen Chidsey
Hi Jaime! I would double all the ingredients but keep the cook time the same. Enjoy!
pepperpie
This was perfectly cooked! I used a little extra stock and lemon juice instead of the wine. I used a teaspoon of dried thyme but I think I would use less next time... sort of overpowered the flavor. I can't wait to make more of this! Thanks!
Kristen Chidsey
I am so glad you enjoyed! And if you can find it, I suggest fresh thyme over dried thyme for a less over-powering flavor.
Edith
Hi, just for future reference - if you're subbing dry herbs for fresh use 1/3 of the amount - dry herbs are much more potent than fresh and if you sub 1:1 the flavor will totally overwhelm the dish.
Donna Shields
I am really happy to have found this recipe for risotto. Made it tonight in my Instant Pot. So much easier than on the stove top. Just delicious, thank you.
Donna
Kristen Chidsey
I am so glad you enjoyed Donna! I love how easy this risotto recipe is myself!
Molly
Will this work with an off brand electricpressure cooker
Kristen Chidsey
Hi Molly, the recipe SHOULD work fine. I am not as familiar with all of the off brands, but most work well.
Jenn
So easy and good! I added two lemons worth of juice at the end and frozen peas. Will def make again!
Kristen Chidsey
I am so happy you enjoyed Jenn!!
Gina Matsoukas
The best way to make risotto for sure! Thank you for this!
Kristen Chidsey
You bet!! It has made my life easier too!
Renee Goerger
Forget all that pesky stirring, Instant Pot risotto is the way to go! Thanks for the failproof recipe!
Kristen Chidsey
You Bet!!! This is the ONLY way I will make risotto from now on!
Deana
Just made this and eating it right now. It is PERFECT! I, too, have shied away from risotto because I’ve seen it go badly on cooking competitions. If only they’d could use this recipe! I’m not a big fan of wine but I always make recipe s as written the first time. I’m going to try it with extra stock next time.
Kristen Chidsey
I am SO happy you had success Deana! Using the Instant Pot is the WAY to go for risotto. And I think you will enjoy without the wine, but I do like the added "sharp" flavor the wine adds. I hope you enjoy many more times.