Instant Pot Risotto

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This Instant Pot Risotto with Parmesan cheese recipe is so quick and easy to make. The Arborio rice is so creamy, buttery, rich, and delicious! The best Risotto recipe made with an electric pressure cooker, such as Instant Pot or Ninja Foodi!

This Instant Pot Risotto is a simple rice dish that tastes outstanding by itself or as an excellent base for many types of things to add or as toppings, such as mushrooms, seafood, or eggs.

Why You’ll Love this Instant Pot Risotto:

This Instant Pot Risotto recipe doesn’t require a lot of hands-on time! It’s the quickest way to cook risotto from scratch with no fuss. It’s as tasty as risotto you cook on the stove but requires less cooking time.

Risotto is a popular rice dish that originally comes from the northern Italy area, Lombardy. This rich dish is cooked slowly with broth, butter, onion, white wine, and Parmesan cheese until it reaches a creamy texture. Cooking risotto requires a lot of attention as well as your time.

This Instant Pot Risotto recipe will solve the most common problems and hurdles you may face when cooking risotto on the stove. That means, it will be less stirring, using less broth, and less cooking time. The rice is cooked perfectly and evenly, so tender but not mushy.

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Instant Pot Risotto Ingredients:

To make the risotto using an instant pot, you will need easy pantry ingredients; Arborio rice, white wine, onion, butter, garlic, broth, and Parmesan cheese.

Arborio rice is Italian short-grain rice. It’s commonly used to make risotto or rice pudding. Because of its high starch content, risotto adds thick creaminess to the dishes. Unlike almost any other rice, there is no need to rinse the Arborio rice to avoid removing the starch.

You can also use sushi rice or barley as alternatives for Arborio rice.

I used 1:2 rice to liquid ratio. In addition, I also added ¼ cup dry white wine. I think the rice came out beautifully. The rice is so tender, and as mentioned not mushy! It’s also covered with enough liquid but not soupy.

Please note that the rice will thicken after it sits long enough or after you add Parmesan cheese. Therefore, if you want the risotto to have a bit more liquid, feel free to add about ¼ cup of broth into the general recipe recommendation below.

How to Make Risotto in an Instant Pot:

The cooking process of this Instant Pot risotto is much easier, simpler, and faster than cooking it on the stove.

·  First, I sauteed the onion and garlic to add a more intense flavors to the rice.

·  Second, I make sure to toast the rice until it’s browned.

·  Third, I added white wine to deglaze. At this point, it’s also important to scrape the bottom of the pan to remove any residue or brown spots to prevent burning.

·  Fourth, I added broth once again, scraping the bottom of the pot to clean residue.

·  Lastly, I cooked the rice at high pressure for 6 minutes with a quick release.

·  Once it’s done, just stir the rice then add butter and Parmesan cheese

Instant Pot Risotto

Rika Livingston

The best Risotto recipe made with an electric pressure cooker! This Instant Pot Risotto with Parmesan cheese recipe is so quick and easy to make. 

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 6 mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 437 kcal

5 from 6 votes

Ingredients

  

1x2x3x

• 1 cup Arborio rice
• 2 tbsp oil or unsalted butter
• 2 cups broth
• ¼ cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc)
• 1 tbsp minced garlic
• 1 cup diced yellow onion
• 1 cup freshly grated parmesan cheese
• salt and pepper (to taste)

Optional:

• 2-3 tbsp unsalted butter (for serving)

Instructions

 

• Press the “Sauté” function key. Select a temperature with the “Adjust” key for “Normal”.When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing.
• Heat the oil or butter. Cook onion and add a pinch of salt, stirring frequently, until onion is translucent and starting to soften for about 5 minutes.
• Add garlic and stirring frequently for about 45 seconds.
• Add in the rice and stirring frequently for about 3 minutes.
• Pour in the wine, stirring constantly until the wine is fully absorbed for about 1-2 minutes. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
• Pour in the broth. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook or manual on high for 6 minutes. After the cooking cycle finished, carefully move the Venting Knob from Sealing Position to Venting Position to quick release the pressure. 
• Remove lid and stir in Parmesan and the optional butter. Season with salt and pepper if needed.

Nutrition

Calories: 437kcalCarbohydrates: 47gProtein: 14gFat: 20gSaturated Fat: 9gCholesterol: 37mgSodium: 856mgPotassium: 138mgFiber: 2gSugar: 3gVitamin A: 644IUVitamin C: 4mgCalcium: 290mgIron: 2mg

Keyword Instant Pot Parmesan Risotto, Instant Pot Risotto, Instant Pot Risotto with Parmesan Cheese

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