This Instant Pot Risotto recipe is a game changer! Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
You can cook this hearty side dish in about 15 minutes (plus coming-to pressure time), saving you plenty of time to make other things!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Any time I see risotto on a menu – I’m ordering it. My love for this classic Italian rice dish is well documented on this site. From the simple, like my stovetop traditional risotto recipe to the great combinations of these main course risottos like Butternut Squash and Basil, Bacon & Zucchini Risotto, Lemon & Spinach Risotto – I have you covered!
Using a pressure cooker to make the perfect risotto side dish was something I never thought I’d do. I actually enjoy making stovetop risotto. During summer months though, standing over a hot stove isn’t my idea of a good time. The instant pot does all the work for me, which I think is amazing.
I adore this recipe for a million reasons. It’s hands-off. No stirring. No babysitting!
It is the easiest way to make risotto that leaves me free to concentrate on making either more complicated main dishes.
The minimal effort is useful during special occasions!
What to serve with Risotto
While risotto can be a main dish, this particular recipe is on the plain side – so to make this one a main, add some pork tenderloin, some grilled chicken or oven baked fish! Add some sautéed green beans and you have yourself an amazing and easy meal.
Risotto is my favorite thing in the world! If you prefer a stovetop version, readers LOVE my super popular Garlic Parmesan Risotto.
Why you’ll love this recipe
- Simple ingredients – just 7 of them (2 being olive oil and butter)
- Fast to make – 8 minutes at high pressure. No standing over a stove constantly stirring!
- Delicious, it’s a gorgeous side (or main!) that has an amazing creamy texture.
- Easy to make, you’ll set it, walk away and come back to perfectly cooked risotto, that you sprinkle with a little parmesan cheese.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Frequently Asked Questions
What kind of rice should I use for risotto?
Carnaroli is the best rice to use, but isn’t as easily found. I use arborio rice as it is easy to find, and does the job well!
Other kinds of rice can be used, but you won’t get the same texture. Arborio rice will get you a more compact risotto, that is lovely and sticky!
What kind of wine goes best in risotto?
If using wine, I use white wine. Pinot grigio or sauvignon blanc is my favorite. After adding the rice, add 1/3 cup of wine, allow to absorb.
Then add the stock (reduced by 1/3 cup) and continue as instructed in the recipe.
Can I add mushrooms to risotto?
Absolutely. Sauté them in butter, and set them aside to fold in after cooking (they’ll fall apart in the instant pot). You’ll like my Mushroom Risotto (made on the stove) too.
Instant Pot Cooking Terms
What is Natural Pressure Release – aka NPR?
A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done when the pin drops!
What is Quick Release?
Quick Release: this means to let the Instant Pot release pressure naturally for a few minutes. After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
Kylee’s Notes
There is no need to use warm broth for this. Just dump it in cold.
Want to double this recipe? You can! Just add 4-5 minutes extra time while cooking to make sure your rice is fully cooked.
How to store leftover risotto.
Store in an airtight covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
You may also use leftovers to make arancini, a yummy appetizer.
Additions & Substitutions
If you want a pop of fresh flavor, before serving – grate a little lemon zest or squeeze a little lemon juice over the top of your delicious risotto.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Instant Pot/Electric Pressure Cooker. Instant Pot® is a brand name for an electric pressure cooker.
- Wooden Spoon for stirring and getting all the good stuff from the bottom of the pot.
- Grater. I use a microplane grater to get the best shreds on the parmesan. Otherwise, use the smallest holes on your box grater.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive Oil & Butter. These are both used for flavor, as well as to sauté the onion and garlic. Much like on the stove top, we coat the rice grains before adding the stock and cooking.
I use extra virgin olive oil and salted butter. If using unsalted butter, add an extra pinch of salt in when you add the stock. - Onion. Dice this up finely. Shallots are also good for this if you have them on hand.
- Garlic. This is one of the main flavors of this risotto
- Rice. The type of rice used is important. Risotto rice is typically arborio, since carnaroli rice is harder to find in US grocery stores. I feel like arborio does a great job!
- Chicken Stock. Make your own chicken broth or stock, or use a carton from the store. Vegetable stock is also amazing and adds a ton of flavor to the finished dish.
- Parmesan Cheese. Freshly grated parmesan is best, as it melts better into the risotto.
- Salt & Pepper. Use this taste.
How to make Risotto in the Instant Pot
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Switch your instant pot onto the saute function and melt the olive oil and butter.
Add the onion and sauté for a few minutes, until it begins to soften.
Add the garlic and cook a little longer (30 seconds, be careful not to burn).
Add the rice, and mix well until all grains are coated with oil, butter, onion, and garlic.
Stir in the chicken stock. Ensure rice is covered and mix well.
Place the lid on the instant pot, and set the valve to seal. Use the manual button, and set time for 8 minutes on high pressure. When cooking time ends, use the quick release method, and remove the lid.
The risotto may still have a little extra liquid – don’t worry! Give it a quick stir, then fold in the freshly grated parmesan. Season with salt and fresh ground black pepper if desired. A little parsley, if you wanted to get fancy.
Devour.
More easy Instant Pot Recipes:
- Instant Pot Chicken Chili. GREAT for weeknights, easy to throw together and freezer-friendly!
- Instant Pot Spaghetti. A super-fast family dinner, pressure cooked spaghetti is minimal prep, ingredients, and clean up. This is a slam dunk for weeknights!
- Instant Pot Old Fashioned Pot Roast – from Bread Booze Bacon .
- Instant Pot Pork Chops with Gravy – from The Salty Marshmallow
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Instant Pot Risotto
Recommended Equipment
- Instant Pot/Electric Pressure Cooker (for cooking)
- Wooden Spoon (for stirring)
- Microplane grater (or box grater for the parmesan)
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large diced onion
- 4 cloves minced garlic
- 1.5 cups arborio rice
- 3 cups chicken stock
- ½ cup parmesan cheese (grated)
- salt and pepper
Directions
- Switch your instant pot onto the sauté setting and melt 1 tablespoon olive oil and 2 tablespoons butter.
- Sauté the 1 large diced onion until it softens, then add the 4 cloves minced garlic and cook a little longer (30 seconds, be careful not to burn)
- Add the 1.5 cups arborio rice and mix well until all grains are coated with oil/butter.
- Stir in 3 cups chicken stock, and ensure rice is covered.
- Place the lid on the instant pot, and set the valve to seal.
- Use the manual button, and set time for 8 minutes on high pressure.
- Do a quick release, and remove the lid.
- Stir in the ½ cup parmesan cheese, and season with salt and pepper if desired.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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