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Bowl of creamy Instant Pot risotto with peas and parsley next to Instant Pot.
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4.92 from 48 votes

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.
Prep Time10 minutes
Cook Time5 minutes
Pressure Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: Kristen Chidsey

Equipment

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
US Customary - Metric

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.
    Shallot and fresh thyme leaves sauteed in inner pot of Instant Pot next to arborio rice to begin recipe for Instant Pot Risotto.
  • 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.
    Shallot, fresh thyme leaves, and arborio rice sauteed in inner pot of Instant Pot for Instant Pot Risotto.
  • 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.
    Rice with stock in inner pot of Instant Pot before pressure cooking to make Instant Pot Risotto.
  • 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.
    Pressure cooked risotto inside inner pot before adding parmesan or peas.
  • 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.
    Creamy risotto with peas being scooped out of Instant Pot.
  • Serve warm with additional parmesan cheese and fresh parsley if desired.

Video

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. 
High Altitude: Increase the cook time per my Instant Pot high altitude conversion chart and add 1-2 tablespoons of extra liquid per cup of rice.
Storage: Let the risotto cool, then package it in an airtight container and store it in the refrigerator for no more than 3 days. Leftover risotto can also be frozen for up to 3 months. Reheat in a microwave-safe dish, adding extra broth to thin. 

Nutrition

Calories: 286kcal | Carbohydrates: 45g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 443mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 87mg | Iron: 2.6mg
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