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Instant Pot Risotto 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!
Any time I see risotto on a menu – I’m ordering it. My love for risotto is well documented on this site. From the simple, like this one, to the great combinations of Butternut Squash and Basil, Bacon & Zucchini Risotto, Lemon & Spinach Risotto – I kind of have you covered!
Using a pressure cooker to make risotto was something I never thought I’d do. I actually enjoy making it on the stovetop. 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 kind of love!
I absolutely love this recipe for a million reasons. It’s hands-off. No stirring. No babysitting! That leaves me free to concentrate on making either more complicated main dishes, knowing that the starchy side is taken care of, or I can spend the time doing other things while it cooks.
While risotto can be a main dish, this particular recipe is on the plain side – so to make this one a mail, some grilled chicken or fish would go great with it! Add some sauteed 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.
If you’d like a more complete meal, check out this Ham & Asparagus Risotto over at Noshing at the Nolands.
Why this recipe works:
- 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.
Kylee’s Notes & FAQs
- 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!
- Can I use wine in this recipe? Yes! Instead of adding the stock right away, pour in 1/3 cup of dry white wine (pinot grigio or sauvignon blanc is my favorite. Allow to absorb, add the stock (reduced by 1/3 cup) and continue as instructed in the recipe.
- Can I add mushrooms? Absolutely. Saute 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.
- Want to double this recipe? You can! Just add 4-5 minutes extra time while cooking to make sure your rice is fully cooked.
INSTANT POT COOKING TERMS EXPLAINED
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.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- Switch your instant pot onto the saute function and melt the olive oil and butter.
- Add the onion.
- Saute 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.
- 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, do a quick release, and remove the lid.
- The risotto may still have a little extra liquid – don’t worry! Stir it in gently.
- Fold in the freshly grated parmesan, and season with salt and pepper if desired. A little parsley, if you wanted to get fancy.
- Devour.
MORE 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
Suggested Equipment
Ingredients
- 1 Tbs olive oil
- 2 Tbs butter
- 1 large onion diced
- 4 cloves garlic minced
- 1.5 cups arborio rice
- 3 cups chicken stock
- ½ cup parmesan cheese shredded
- Salt & pepper
Instructions
- Switch your instant pot onto the sauté setting and melt the olive oil and butter,
- Saute the onion until it softens, then 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.
- Stir in the 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 parmesan, and season with salt and pepper if desired.
- Devour.
Tips & Notes:
- 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!
- Can I use wine in this recipe? Yes! Instead of adding the stock right away, pour in 1/3 cup of dry white wine (pinot grigio or sauvignon blanc is my favorite. Allow to absorb, add the stock (reduced by 1/3 cup) and continue as instructed in the recipe.
- Can I add mushrooms? Absolutely. Saute 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.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Crystal W. says
Hello fellow Phoenician! I made this tonight after searching for an easy instapot risotto as a side for a Sunday salmon dinner. It was perfect! And it was so easy. I will be making it again. Thanks!!
Krysti says
I made this tonight and I’m SO glad that I did! I’ve never made risotto from scratch before but this will be my go-to recipe from now on. I followed the recipe exactly and added the sautéed mushrooms at the end. PERFECTION! Thanks for a fantastic recipe.
Thom says
Terrific consistency! It came out perfect. Thanks for the simple and great recipe