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 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 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.
How To Make Instant Pot Risotto
Looking for an easy main dish? Here’s a 20-minute instant pot risotto cooked in chicken broth, seasoned with garlic and thyme, then sprinkled with Parmesan.
Turn the instant pot to Saute setting and add the butter, oil, and onions.
Cook and stir until onions are translucent.
Add the rice, garlic, thyme, salt, and pepper and cook for 2 to 3 minutes, stirring often, until the edges of the rice are just translucent.
Add the chicken broth to the 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 cooking 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.
Serve and enjoy!
- Calories: 279.40kcal
- Fat: 8.46g
- Saturated Fat: 3.35g
- Trans Fat: 0.12g
- Monounsaturated Fat: 3.97g
- Polyunsaturated Fat: 0.72g
- Carbohydrates: 42.96g
- Fiber: 1.73g
- Sugar: 0.87g
- Protein: 7.57g
- Cholesterol: 10.79mg
- Sodium: 247.04mg
- Calcium: 68.74mg
- Potassium: 173.72mg
- Iron: 2.56mg
- Vitamin A: 34.04µg
- Vitamin C: 1.41mg
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