If you love creamy, comforting dishes but dread the endless stirring traditional risotto demands, this Instant Pot Risotto Recipe is your new best friend. It brings together the rich flavors of Arborio rice, savory chicken stock, and sharp Parmesan cheese into a luscious meal that’s ready in a flash. With perfectly sautéed onions and garlic adding depth, and the convenience of pressure cooking, this dish promises the authentic creaminess of risotto without tying you to the stove. Trust me, once you try this, it will become a go-to for impressively delicious dinners with minimal effort.
Ingredients You’ll Need
This Instant Pot Risotto Recipe relies on simple, wholesome ingredients that each play a vital role in achieving that perfect texture and flavor. From the robustness of unsalted butter to the subtle herbal notes of thyme, every component is essential to this tasty classic reinvented for modern cooking.
- 6 tablespoons unsalted butter, divided: Adds richness and a silky mouthfeel to the risotto.
- 1 medium onion, diced: Provides a sweet, aromatic base that balances the dish’s creaminess.
- 3 cloves garlic, minced: Infuses a subtle pungency that deepens the overall flavor.
- 2 cups Arborio rice: The star ingredient, its surface starches create that signature creamy risotto texture.
- ½ cup white wine: Adds a bright acidity and complexity that lifts the dish.
- 4 cups chicken stock or broth: The cooking liquid that infuses the rice with savory depth.
- 1 teaspoon dried thyme: Herbs bring a fragrant, earthy note to balance richness.
- 1 teaspoon kosher or sea salt: Enhances every other flavor in the pot.
- ½ teaspoon black pepper (optional): Adds just a hint of warmth without overpowering.
- 1 cup Parmesan cheese, freshly grated: Brings a sharp, nutty finish that ties the flavors together beautifully.
How to Make Instant Pot Risotto Recipe
Step 1: Melt Butter and Sauté Onion
Turn on your Instant Pot to SAUTÉ mode and add 2 tablespoons of butter. Let it melt completely before tossing in the diced onion. Sauté for about 3-4 minutes while stirring frequently so the onions become tender and translucent, building a flavorful foundation.
Step 2: Add Garlic
Next, add the minced garlic and sauté for one more minute. This step is crucial to coax out garlic’s sweet, mellow notes without burning the delicate bits.
Step 3: Toast the Rice
Now stir in the Arborio rice, allowing it to toast slightly for about a minute. Toasting the grains seals in their texture and releases a subtle nutty richness that elevates the whole dish.
Step 4: Deglaze with Wine
Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom. Stir constantly and cook until the wine has mostly evaporated and been absorbed into the rice, about 2-3 minutes. This step layers in complexity and acidity.
Step 5: Add Broth and Seasonings
Pour in the chicken stock, then stir in the dried thyme, salt, and pepper. Make sure everything is mixed well so the flavors combine evenly with the rice.
Step 6: Pressure Cook the Risotto
Cancel the SAUTÉ mode, seal the Instant Pot’s lid with the valve set to seal, then set to MANUAL or PRESSURE COOK on high for 5 minutes. This short burst of pressure cooking perfectly softens the rice without turning it mushy.
Step 7: Release Pressure and Finish
When cooking finishes, carefully perform a QUICK RELEASE to let the steam escape. Remove the lid once the valve has dropped. Add the remaining 4 tablespoons of butter and the freshly grated Parmesan cheese, stirring gently to combine everything into a luscious, creamy risotto.
Step 8: Rest and Serve
Let the risotto rest for about 5 minutes. This final rest helps the flavors settle and the texture become beautifully creamy and velvety—just how risotto should be.
How to Serve Instant Pot Risotto Recipe
Garnishes
Top your Instant Pot Risotto Recipe with a sprinkle of fresh parsley or a few shavings of extra Parmesan for an inviting look and a touch of freshness. A drizzle of good-quality olive oil or a few cracked black peppercorns can also add a lovely finishing touch that excites the palate.
Side Dishes
Risotto is wonderfully flexible when it comes to sides. Pair it with a crisp green salad for balance or some roasted vegetables to add color and variety. If you want to turn it into a full meal, roast chicken or grilled shrimp go beautifully alongside.
Creative Ways to Present
For a special occasion, serve the risotto in warmed bowls and garnish with edible flowers or microgreens for a pop of color. Alternatively, spoon it into Parmesan cheese baskets for a stunning edible presentation that will wow your guests and elevate your table’s vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. The creamy texture may thicken as it cools, so expect it to be a bit denser but still delicious.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers for up to one month. Place portions into freezer-safe containers, leaving some room for expansion. Keep in mind that texture may slightly change upon thawing.
Reheating
To reheat, gently warm the risotto in a skillet over low heat with a splash of chicken broth or water. Stir frequently until heated through to help restore that creamy consistency. Microwaving works too, but add liquid and stir occasionally for even warming.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Vegetable broth works just as well and is a great option if you want to keep the dish vegetarian. Just make sure it’s flavorful to enhance the risotto.
What if I don’t have white wine?
If you prefer to skip wine, use an equal amount of extra broth or a squeeze of lemon juice for some acidity. The risotto will still come out delicious, just slightly different in flavor.
Can I add vegetables or protein to this recipe?
Yes! Stir in cooked mushrooms, peas, asparagus, or cooked chicken after pressure cooking for an added boost. Just be careful not to overload the Instant Pot before cooking, as the basic recipe is designed for optimal rice texture.
Why is my risotto not creamy?
Using Arborio rice and finishing with butter and Parmesan help create creaminess. Also, pressure cooking at high heat releases the starch in the rice quickly. Avoid stirring too much during cooking, as the Instant Pot takes care of this for you.
Can I make this risotto without an Instant Pot?
Definitely! Traditional stovetop risotto requires more hands-on time and constant stirring, but you can adapt this recipe by slowly adding warm broth and stirring until creamy and cooked through.
Final Thoughts
Exploring the Instant Pot Risotto Recipe opens up a world where ease meets elegance. Gone are the days of standing over the stove for hours; instead, you get luxurious, creamy risotto in a fraction of the time. I encourage you to give this recipe a try—it’s a comforting crowd-pleaser that brings warmth to any table and makes weeknight dinners something truly special.
Print
Instant Pot Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Risotto recipe offers a creamy, flavorful risotto made quickly and easily using an Instant Pot. By sautéing the onions, garlic, and Arborio rice before pressure cooking with chicken broth and herbs, it delivers a perfectly cooked dish in a fraction of the traditional time. Finished with butter and freshly grated Parmesan cheese, it’s an ideal comforting meal for any occasion.
Ingredients
Ingredients
- 6 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup white wine
- 4 cups chicken stock or broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper (optional)
- 1 cup Parmesan cheese, freshly grated
Instructions
- Prepare and melt butter: Turn the Instant Pot onto SAUTÉ mode and add 2 tablespoons of butter. Allow the butter to melt completely before adding other ingredients.
- Sauté onions: Add the diced onion to the melted butter and sauté for 3-4 minutes, stirring frequently until the onions are soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release the aroma without browning.
- Sauté Arborio rice: Add the Arborio rice and sauté for 1 minute, stirring constantly to toast the rice slightly and coat it with the butter mixture.
- Deglaze with white wine: Pour in the white wine and deglaze the pot by scraping the bottom to loosen any stuck bits. Continue stirring and cook until the wine is fully absorbed, about 2-3 minutes.
- Add broth and seasonings: Pour in the chicken stock, add dried thyme, salt, and black pepper (if using). Stir to combine all ingredients evenly.
- Pressure cook: Cancel the SAUTÉ mode. Secure the Instant Pot lid ensuring the valve is set to ‘seal.’ Set the Instant Pot to MANUAL/PRESSURE COOK mode for 5 minutes.
- Release pressure: When cooking is complete, perform a QUICK RELEASE by opening the steam valve carefully. Wait for the steam to stop and the valve to drop before opening the lid.
- Finish risotto: Add the remaining 4 tablespoons of butter and the freshly grated Parmesan cheese to the rice. Stir thoroughly to melt the butter and cheese into the risotto, creating a creamy consistency.
- Rest and serve: Let the risotto rest for about 5 minutes before serving to allow flavors to meld and texture to set perfectly.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- To make it vegetarian, substitute chicken broth with vegetable broth.
- If you do not have white wine, you can replace it with an equal amount of additional broth or water.
- Do not skip deglazing step to prevent burning and ensure proper pressure cooking.
- Quick release pressure carefully to avoid burns from steam.
- Resting the risotto helps achieve a creamy texture without overcooking.
