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.
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 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:
- Add oil or butter to the Instant Pot on saute & cook onions.
- Add garlic, spices, & rice – saute just until the edges of the rice are translucent.
- Add chicken broth – no need to heat it! – and give the bottom a good scrape.
- Put the lid on & pressure cook.
- Let the pressure release naturally 10 minutes, open, & stir in Parmesan cheese.
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:
- Instant Pot Goulash – a hearty meal the family loves.
- Instant Pot Risotto Carbonara – so creamy!
- Instant Pot Lasagna – so easy and so comforting!
- Instant Pot Meatloaf – a great addition to your risotto.
- Instant Pot Ribs – perfect for a backyard BBQ!
- Creamy Italian Instant Pot Chicken Breasts – another great way to top your risotto!
Did you love this Instant Pot Risotto? Be sure to leave a rating and a comment below!
Instant Pot Risotto
Equipment
Ingredients
- 2 tablespoons butter
- ½ onion finely chopped
- 1 cup arborio rice
- 1 teaspoon minced garlic
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups reduced sodium chicken broth
- 2 tablespoons shredded Parmesan cheese
- cooked and crumbled bacon and peas, for topping, optional
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I made this recipe tonight, and while it was tasty, it did not have the creaminess that stove-top-cooked risotto has. Perhaps if I would have checked the Comments before I made it , I could have followed the suggestion of adding some white wine before the broth. Also, the ingredient of “1/2 onion” is very vague, since there are many different sizes of onions. A measurement unit, like 1/2 cup, 3
ounces, would be more helpful. At a minimum, 1/2 large onion, 1/2 medium, etc.
Thanks for the feedback, Mmacd. I hope you were still able to enjoy it.
If I double the recipe (2 cups Arborio rice) and double the stock (4 cups), then do I need to cook in Instant Pot for 10 mins (instead of 5 minutes) ?
The cooking time should remain the same if you double the recipe. It may take a little bit longer to reach full pressure but the actually cooking time should remain the same.
Can this be made with Jasmine rice instead of Arborio rice?
I have not tried this with a different type of rice Robbin so I can’t say for sure how it would work.
This was absolutely delicious. First time making and will make again. Thank you!
You’re welcome Leanne, so glad you love the recipe!
I haven’t made the recipe yet, but it sounds great. In step #5 did you mean to say “turn the instant pot on?”
Thanks.
Carole
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!
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.
So glad you’ve enjoyed it Tammy, thanks for the tip with the wine!
Does it have to be arborio rice
Yes, this requires arborio to get nice and creamy/starchy.