This Instant Pot Risotto couldn’t be easier! No stirring, no heating broth – just tender and creamy, incredibly flavorful risotto in 20 minutes!

Instant Pot Risotto can be dolled up with some crispy bacon and peas for an elegant date night meal, or serve it alongside Braised Chicken Thighs with Mushrooms or Mushroom Pork Chops for a cozy and comforting Sunday dinner.

overhead image of instant pot risotto in grey bowl

Why should I Make Risotto in the Instant Pot?

Now that I’ve mastered this Instant Pot risotto, I honestly don’t know if I could go back.

It is so creamy and flavorful, and just so much easier than all that stirring and babysitting on the stove!

instant pot risotto in pressure cooker

Instant Pot risotto still has that luxurious texture and big flavor of traditional risotto without all the headache. So I say why not?

The pressure cooker makes risotto a simple addition to a weeknight meal!

How to make Instant Pot Risotto:

  1. Add oil or butter to the Instant Pot on saute & cook onions.
  2. Add garlic, spices, & rice – saute just until the edges of the rice are translucent.
  3. Add chicken broth – no need to heat it! – and give the bottom a good scrape.
  4. Put the lid on & pressure cook.
  5. Let the pressure release naturally 10 minutes, open, & stir in Parmesan cheese.

close up image of instant pot risotto with peas and bacon

Get Creative with this Risotto:

  • Make it dairy-free: use oil to saute your onions instead of butter, and skip the Parmesan. You will still have an incredibly creamy risotto with no dairy at all!
  • Stir in some frozen peas (set them on the counter to thaw slightly as the risotto is cooking) and crispy bacon after cooking.
  • Add some roasted cherry tomatoes and fresh basil for a summery spin.
  • Swap out your herbs and cheeses for a risotto all your own.

More Instant Pot Recipes You’ll Love:

Did you love this Instant Pot Risotto? Be sure to leave a rating and a comment below! 

overhead image of instant pot risotto in grey bowl
5 from 19 votes↑ Click stars to rate now!
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Instant Pot Risotto

This Instant Pot Risotto is perfect for a weekday side dish! Tender and creamy, incredibly flavorful risotto in 20 minutes!
Prep Time 5 minutes
Cook Time 5 minutes
Pressure Release 10 minutes
Total Time 20 minutes
Servings 4 servings
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  • 2 tablespoons butter
  • ½ onion finely chopped
  • 1 cup arborio rice
  • 1 teaspoon garlic
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 2 cups low sodium chicken broth
  • 2 tablespoons freshly grated Parmesan cheese
  • Optional: crispy bacon and peas for topping


  • Turn the Instant Pot to saute and add the butter and onions.
  • Cook and stir until onions are translucent.
  • Add the rice, garlic, thyme, salt, and pepper and cook for 2-3 minutes, stirring often, until the edges of the rice are just translucent.
  • Add the chicken broth to pot and scrape the bottom well to remove any bits that may be stuck on.
  • Turn the Instant Pot off, and with the vent in the venting position, put the lid on. Turn the valve to sealing, select Manual or Pressure Cook for 5 minutes. The Instant Pot will take about 5 minutes to build pressure and begin counting down.
  • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for at least 10 minutes. Open the vent, then remove the lid.
  • Stir in Parmesan cheese and any toppings as desired.
5 from 19 votes

Nutrition Information

Calories: 266 | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 270mg | Potassium: 160mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree
Cuisine Italian
Instant Pot Risotto in a bowl with writing
Instant Pot Risotto in the instant pot with a spoonful and writing
Instant Pot Risotto with peas and bacon with writing
Instant Pot Risotto in the pot and finished dish in a bowl with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 19 votes (17 ratings without comment)

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Recipe Rating


    1. I have not tried this with a different type of rice Robbin so I can’t say for sure how it would work.

  1. I haven’t made the recipe yet, but it sounds great. In step #5 did you mean to say “turn the instant pot on?”

    1. At the beginning of step 5, you are turning the saute function off (as it was on saute to cook the onions and rice). Once you’ve turned it off, put the lid on and then set it to pressure cook. Enjoy the recipe!

  2. I rarely made risotto before finding this recipe and now I make it a couple times a month. This recipe is perfect as is, but if you like your risotto extra creamy, just add 1/4-1/2 cup of white wine before you add the chicken broth to cook off the alcohol.5 stars