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    You are here: Home » Meal Type » Side Dishes » Instant Pot Risotto

    Instant Pot Risotto

    5 from 5 votes
    September 8, 2021 by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

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    Pinterest collage for an instant pot risotto recipe.
    Pinterest collage for a pressure cooker risotto recipe.
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    Pinterest image for an instant pot risotto recipe.

    Cooking risotto has never been for the feint of heart… but it is for people with Instant Pots! With this Instant Pot Risotto recipe, your pressure cooker does the heavy lifting and removes all the guesswork. This classic, creamy comfort food is vegetarian with lots of flexible serving options. Tips for getting the best risotto rice in under 30 minutes included below.

    A serving bowl filled with risotto made in the instant pot.
    Jump to:
    • An Easier Way to Make Perfect Risotto
    • Why Make Risotto in the Instant Pot?
    • Must Haves for Perfect Instant Pot Risotto
    • Watch: Instant Pot Risotto Recipe Video
    • How to Make Risotto in an Instant Pot
    • Tips for Making Perfect Pressure Cooker Risotto
    • What to Serve with Instant Pot Risotto
    • Recipe

    An Easier Way to Make Perfect Risotto

    It’s not souffle or galantine, but risotto is up there as one of the most infuriating foods to cook because it’s one of the most difficult recipes to get just right. Thankfully for us 21st century home cooks, we can make risotto in a pressure cooker. Cheating? I beg to differ.

    The first time I made risotto in my Instant Pot, I’ll admit to some trepidation, but the results made me a convert. The two biggest problems most people have are not insignificant either: (a) cooking risotto rice to a perfect consistency and (b) achieving maximum creaminess in the dish.

    Like a guardian angel over your shoulder, this Instant Pot recipe removes all fear and doubt from the process. It’s no risk and all reward, especially when it comes to keepin’ it creamy!

    Once a dish reserved for special occasions, risotto in the instant pot has made this classic Italian comfort food more accessible than ever. I was nearly shocked dead when it produced a truly perfect pot of creamy risotto in under 30 minutes.

    For a condensed post, click to view the web story version of this recipe!

    From overhead, creamy instant pot risotto in a blue serving bowl, garnished with fresh thyme.

    Why Make Risotto in the Instant Pot?

    • It’s fast and easy! Ready in just 25 minutes, guaranteed.
    • Hands off cooking means less work. The instant pot handles everything – no need to preheat broth or obsessively stir and check your rice.
    • Perfectly predictable results vs. stovetop or oven-baked risotto.
    • The consistency is absolutely perfect – creamy, bite-tender restaurant quality risotto.
    • It’s a one-pot wonder, made start-to-finish in your pressure cooker.

    Must Haves for Perfect Instant Pot Risotto

    • The ingredients for instant pot risotto arranged on a marble table.
    • A measuring cup filled with arborio rice for making instant pot risotto.

    Key Risotto Ingredients

    • Arborio rice. Available in most grocery stores, arborio is the best rice for risotto. It is a short-grain rice, and is very starchy. (*Psst* That starch is what creates the creamy texture in the finished risotto.) Unlike most classic rice dishes, don’t rinse the rice first since you need to preserve its starchy coating.
    • Dry white wine. I typically use Sauvignon Blanc; Pinot Grigio or an un-oaked Chardonnay are also great selections. Always cook with wine you’d happily drink.
    • Butter. Use good quality butter, salted or unsalted (adjust salt to taste as needed). We like Kerrygold.
    • Parmesan Cheese. Fresh and finely grated is necessary for the cheese to melt into a creamy coating; grated using a microplane for best consistency.

    Essential Tools

    Disclaimer: This section and the recipe card contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    • 6-quart Instant Pot:  The 6-quart size is sufficient, and even handles a doubled recipe – perfect for large-batch cooking.
    • Microplane:  for finely grating the parmesan cheese.
    • Rubber spatula:  for gently folding in the butter and parmesan cheese.

    Watch: Instant Pot Risotto Recipe Video

    How to Make Risotto in an Instant Pot

    Restaurant quality risotto can be yours in under 30 minutes with this easy Instant Pot Risotto. Cooking risotto in the pressure cooker takes away all of the usual guesswork. This basic risotto recipe results in an anything but basic dish – bite tender, ultra creamy, and perfect for any occasion.

    • Side view, cooked onions and garlic with arborio rice in an instant pot.
    • The ingredients for instant pot risotto in the inner pot before pressure cooking.
    • Cooked risotto rice with onions and thyme in an instant pot.
    • Butter and parmesan cheese added to risotto rice in an instant pot.
    • Side view, cooked risotto in an instant pot.

    Prep

    1. Press the saute function and allow the inner pot to heat up. Saute onions in olive oil until soft, then add the garlic and cook 1 minute more.
    2. Add the arborio rice. Toss with the onions and garlic. Saute the rice until chalky white in appearance.
    3. Add the white wine and deglaze the pot – aka, scrape up any browned bits from the bottom. Cook roughly 3 minutes, or until the wine has been absorbed.
    4. Cancel the saute function. Stir in the broth then top with the thyme sprig.

    Pressure Cook

    1. Secure and seal the lid, then program to High Pressure for 5 minutes.
    2. Perform a quick release when the timer goes off; wait for the float valve to fully drop before opening the pot.
    3. At this point, the rice will be fully cooked but may appear just a tiny bit soupy – that’s okay! That starchy liquid will form the creamy sauce.

    Finish and Serve

    1. Remove the thyme stems; the leaves can stay.
    2. Add the butter and one-third of the parmesan cheese. Stir with a rubber spatula until smooth. Add another third of the cheese and stir until smooth. Then add the remaining cheese and stir until smooth.
    3. Season to taste and garnish with more fresh thyme if desired.
    Side view, instant pot risotto in a blue serving bowl with thyme on a cement background.

    Tips for Making Perfect Pressure Cooker Risotto

    • Arborio rice is a must, and it’s available in most grocery stores.
    • Don’t rinse the rice. Unlike other rice preparation in the instant pot (or elsewhere) you need the starchy residue from the rice to achieve the right consistency.
    • Allow the wine to fully absorb before moving onto the next step – the purpose of the wine is add flavor and aroma, and some of that will be lost if you don’t allow it to fully absorb into the rice.
    • Finely grate the parmesan cheese – a microplane will yield superior results, but the smallest holes on a box grater will also work.
    • If the risotto is still a bit too wet after adding the cheese and butter, turn on the Saute function and cook 2-3 minutes more (stirring frequently!), or until desired consistency is achieved.

    What to Serve with Instant Pot Risotto

    While I have consumed an entire bowl of risotto as a meal (and certainly will again in the future), generally I like to get some protein and veggies onto my plate as well.

    Risotto is an excellent side dish with protein or a grain base for a vegetarian main course:

    • With Rosemary Steak or Creamy Rosemary Garlic Chicken and a tossed green salad 
    • Add Maple Roasted Root Vegetables or Summer Sheet Pan Roasted Vegetables on top for a cozy vegetarian main dish
    • With Baked Turkey Meatballs and a side of roasted brussel sprouts
    Side view, instant pot risotto garnished with thyme in a blue serving bowl.

    Did you make this Instant Pot Risotto? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A serving bowl filled with risotto made in the instant pot.

    Instant Pot Risotto

    5 from 5 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Restaurant quality risotto can be yours in under 30 minutes with this easy Instant Pot Risotto. Cooking risotto in the pressure cooker takes away all of the usual guesswork. This basic risotto recipe results in an anything but basic dish – bite tender, ultra creamy risotto that's perfect for any occasion.
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings : 6 as a side dish
    Calories: 204

    Recommended Equipment

    • Instant Pot
    • Microplane

    Ingredients

    • 1 tbsp olive oil
    • 1 large sweet onion, diced to ½"
    • 2 cloves garlic, minced
    • 1 c arborio rice, do not rinse first
    • ½ c dry white wine
    • 2 c chicken broth
    • 1 sprig fresh thyme
    • 2 tbsp butter
    • 2 oz parmesan cheese, finely grated, preferably with a microplane
    • fresh cracked pepper, to taste
    • sea or kosher salt, to taste

    Instructions

    • Press the Saute function and allow the inner pot to heat up. Add the olive oil, heat it until it shimmers, then add the onion. Saute the onions, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more.
    • Add the arborio rice and toss to coat in the fat with the onions. Saute the rice 2 minutes, or until very fragrant and chalky white in appearance.
    • Add the white wine to deglaze the pot; scrape up the browned bits from the bottom of the pot and continue to saute until the wine has been absorbed, about 3 minutes.
    • Press the Cancel button. Add the broth and stir to combine, then top with fresh thyme.
    • Secure the lid and ensure the pressure valve is set to Sealing. Press the Pressure Cook Button, adjust to High Pressure, and set the timer for 5 minutes. Once the time goes off, do a quick release for the pressure. Allow the pressure to release until the float valve has dropped.
    • Remove the lid from the pressure cooker, then fish out the thyme stems (leave the leaves). Add butter and one-third of the parmesan cheese, then stir with a rubber spatula until smooth. Add another third of the parmesan cheese, folding until the cheese melts into the risotto; then add the last third of cheese and stir until completely smooth. Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Garnish with fresh thyme if desired and serve immediately.

    Notes

    • Arborio rice is a must for risotto. 
    • Don’t rinse the rice. Unlike other rice preparation in the instant pot (or elsewhere) you need the starchy residue from the rice to achieve the right consistency. 
    • Allow the wine to fully absorb for best flavor.
    • Finely grate the parmesan cheese – a microplane will yield superior results, but the smallest holes on a box grater also work well.

    Nutrition Information

    Calories: 204kcal (10%), Carbohydrates: 21g (7%), Protein: 7g (14%), Fat: 9g (14%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 19mg (6%), Sodium: 164mg (7%), Potassium: 88mg (3%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 33% (33%), Vitamin C: 5% (5%), Calcium: 15% (15%), Iron: 1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Air Fryer Chicken Tenders
    Instant Pot Cauliflower »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    16 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Instant Pot Recipes, Side Dishes, Vegetarian

    Reader Interactions

    Comments

    1. Barb

      September 10, 2020 at 7:49 pm

      5 stars
      Amazing i will be making this again very soon.

      Reply
    2. Grace

      October 08, 2020 at 10:28 am

      Is it possible to double this recipe without the proportions being thrown off?

      Reply
      • Danielle

        October 08, 2020 at 10:50 am

        With the caveat that I haven’t doubled this recipe in the IP myself (I’ve only doubled stovetop recipes), yes, I think this will work. Be sure that all of the wine has been absorbed before proceeding to the next step. I would also add 1 minute to the total cook time, so 6 minutes high pressure.

        Reply
    3. Kym

      January 20, 2021 at 7:47 pm

      5 stars
      Gamechanger is an understatement! My mind is literally blown at how easy this is to prepare and HOW AUTHENTIC it tastes. Why would anyone go back to slaving over the stove when this priceless recipe exists???? Move over Gordon Ramsay. Danielle is in the HOUSE! Thanks so much! xoxo

      Reply
    4. Annie

      January 25, 2021 at 12:56 pm

      Hi! Do you use unsalted or salted butter for this recipe?

      Reply
      • Danielle

        March 08, 2021 at 8:53 am

        You can use either, but if you are salt-sensitive, I’d stick with unsalted and then season to taste after adding the cheese.

        Reply
    5. Sheri

      March 07, 2021 at 7:50 pm

      5 stars
      So easy and SO GOOD! I’d only ever eaten risotto in restaurants because I has heard how time consuming it was to make it. Not anymore. I’ll be making this A LOT.

      Reply
      • Danielle

        March 08, 2021 at 8:53 am

        Yay! So glad we can help you recreate a restaurant favorite at home!

        Reply

    Trackbacks

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      August 16, 2020 at 10:34 am

      […] Did you know that you can make risotto in the instant pot? Pressure cooker risotto is perfect every single time, and it’s the best quick and easy side dish for any occasion. Risotto is one of the easiest instant pot recipes for busy weeknights – ready in under 30 minutes, with the ultimate rich and creamy texture. #instantpot #instantpotrecipes #risotto #sidedish #healthyrecipes #glutenfree #vegetarian, source : oursaltykitchen.com […]

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