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
Scale
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.
