Instant Pot Risotto Recipe

Traditionally, it’s common to spend a long time cooking risotto, but I don’t always have that kind of time to spare. So this recipe for instant pot risotto is a real life-saver for the busy people out there like me. At first, I didn’t even think this was possible since I know that this dish requires some kind of careful cooking to achieve good results. But I assure you that this instant pot risotto recipe serves a hearty and comforting dish that tastes just like the traditional.

The most important part of this dish is the arborio rice. I learned that using other types of rice will not yield the same exact firm and creamy consistency that I was looking for so using it is the only way to go. This pressure cooker risotto is also very easy to make and even the ingredients are not that hard to find.

I literally just flavor the risotto with basic seasonings like salt, pepper, thyme, garlic, and onion, while the chicken stock gives that meaty and savory flavor to the rice. Some recipes deglaze their instant pot parmesan risotto with dry white wine to add more depth of flavor, so feel free to add some if you have it in your kitchen.

What’s good about this risotto recipe is that you can add whatever topping you prefer! I usually add crispy bacon and frozen peas for added texture and flavor. Other vegetables like baby spinach and brussels sprouts also work. If I have any kind of mushrooms on hand I easily turn this dish into a mushroom risotto which is also one of my personal favorites because of its simple yet earthy flavor. Lastly, I top it with freshly grated parmesan cheese to add a bit of a nutty and sharp and salty aftertaste.

By simply using an instant pot to cook my risotto, I get to reduce my cooking time by almost 30 minutes. And the taste is still as delicate as those you can order in fancy Italian restaurants. It’s a part of my personal menu and my go-to dish when I’m dining with someone special, so I definitely recommend including it in your regular.