Since I discovered the magic of Instant Pot Risotto, and it’s a game-changer. I’m talking creamy, perfectly cooked risotto with minimal effort. It’s become one of my favorite weeknight indulgences. Finally, I can have that restaurant-quality risotto experience without the endless stirring.
I love creamy risotto. If you do too, try my pumpkin risotto recipe and my risotto with shrimp.
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Why this Instant Pot Risotto Recipe is a Keeper
I love this recipe because it’s a quick and easy one pan meal that also happens to be super delicious. You will definitely want to add this one to your stash of easy Instant Pot recipes.
- 20 Minute Meal: This recipe is made in under 30 minutes.
- Easy Ingredients: It uses 9 common ingredients you often have on hand.
- Family Favorite: Everyone in the family loves it, making it a go-to dish.
- Makes Great Leftovers: The leftovers are just as good.
- Delicious Flavor: The dish tastes amazing and is a hit every time.
- Consistent Results: The recipe turns out well every time you make it.
- Versatile: The recipe can be easily adapted or customized to suit different tastes.
- Low Maintenance: The great thing about this recipe is that it doesn’t require constant attention while it’s cooking.
What Kind of Rice Should I Use for Creamy Parmesan Risotto?
In this recipe, we used arborio rice to get the perfect consistency. However, you can opt to use brown rice, you will just have to up the cooking time.
Pro Tip for the Perfect Pressure Cooker Risotto
Use Hot Broth: Heating the broth before adding it to the Instant Pot can help the risotto cook more evenly.
Ingredient Notes and Variation Suggestions for Pressure Cooker Risotto
To make this recipe, you will need just a few ingredients that can easily be found at the store. This parmesan risotto recipe is super easy to customize to make it your own, so try using different ingredients or experimenting with flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Rice: Arborio rice is the best rice to make this chicken risotto recipe.
- Chicken Stock: Use chicken stock to give your creamy risotto the chicken flavor.
- Wine: White cooking wine is best to make instant pot risotto rice.
- VARIATION: Vegetarian/Vegan: Use vegetable broth and nutritional yeast or a plant-based cheese alternative. Add roasted vegetables like mushrooms, asparagus, or butternut squash.
- Mushroom Risotto: Sauté mushrooms with onions and garlic before adding the rice and broth.
- Seafood Risotto: Add shrimp, scallops, or other seafood during the last few minutes of cooking.
- Chicken Risotto: Add cooked chicken (rotisserie chicken works great) after the initial cooking cycle.
- Cheese: Experiment with different cheeses like parmesan, pecorino Romano, fontina, or gorgonzola.
- Broth Substitutions: Chicken or vegetable broth are most common, but you can also use beef broth or even seafood stock depending on the other ingredients.
Special Equipment Needed to Make Instant Pot Risotto
Sometimes you need a specific piece of equipment to make a recipe just right. In this case, all you need is a pressure cooker.
- Instant Pot: An instant pot or stovetop pressure cooker will quickly cook the rice.
How to Make Risotto in an Instant Pot
This recipe comes together in 3 quick and easy steps. This risotto in a pressure cooker is so good, it will quickly become one of your favorite instant pot recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Saute Veggies in Butter: Add half the butter to an Instant Pot and turn it on the sauté function. Add shallots to the melted and cook until translucent. Then add the garlic and sauté.
- Simmer: Add rice and coat in the butter. Stir in dry white wine and let simmer before adding chicken broth and All Purpose Seasoning.
- Cook Risotto: Secure the lid and leave Instant Pot to cook at high pressure for 6 minutes, then quick-release pressure and remove the lid. Stir in the rest of the butter, grated parmesan cheese and heavy cream. Serve immediately.
Prep Ahead Suggestions to Make Risotto
Preparing ingredients ahead of time can help to save you time and kitchen space when it comes to making the pressure cook recipe.
- Sauté Aromatics: You can sauté onions, garlic, and other aromatics, stirring occasionally, ahead of time and store them in the refrigerator.
- Measure Ingredients: Measure out all of your ingredients in advance to make the cook time go a little faster.
How to Store, Reheat and Use Leftovers
- Storing: Store leftover risotto in an airtight container in the fridge for 1 day.
- Reheating: Reheat risotto that’s leftover in a microwave safe bowl and cook for 30 seconds at a time.
- Using Leftovers: While risotto is best fresh, leftovers can be enjoyed with a little extra parmesan on the top.
Common Questions About This Risotto in the Instant Pot Recipe
If you overcook your risotto it will become mushy. Cook until the rice is al dente.
A dry or sticky risotto usually means that you didn’t add enough liquid. Make sure you’re adding the full amounts of liquid, even if it looks like too much. Once you add the cheese and cream at the end it thickens up.
You don’t have to add wine if you don’t have any. Replace with a little extra broth.
Nope. When you put the lid on to cook you will not open it again until the timer goes off, which is when you can stir in peas and parmesan to the finished risotto.
Expert Tips to Make Risotto in the Instant Pot
- Don’t Overcook: The risotto should be creamy and slightly al dente, not mushy.
- Add Cheese and Butter at the End: This ensures that they melt smoothly and create a creamy texture.
- Season to Taste: Don’t be afraid to add salt and pepper to taste as needed.
- Let it Rest: Allowing the risotto to rest for a few minutes after cooking allows it to thicken slightly.
- Gummy Rice: Don’t rinse the rice before using. Removing the starch from rice can end up giving you gummy rice.
- Serve With: Serve this better than stovetop risotto with Sticky Chicken on a Stick, Crock Pot Pork Tenderloin with Parmesan Sauce or Grilled Lemon Rosemary Chicken.
More Recipes You Might Like
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Instant Pot Risotto
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Ingredients
- 4 tablespoons Butter, divided
- 1 Shallot, minced
- 3 cloves Garlic, minced
- 1 cup Arborio rice
- ½ cup White wine
- 1 ¾ cup Chicken stock
- 1 ½ teaspoon All Purpose Seasoning
- ¼ cup Grated parmesan cheese
- ½ cup Heavy cream
Instructions
- Set a 6 quart Instant Pot to the highest saute setting.
- Add 2 tablespoons of butter to the Instant Pot and allow to melt.
- Add shallots to the melted butter and cook until shallots are translucent, about 2-3 minutes.
- Add garlic and sauté for 30 seconds.
- Add rice and stir for 1 minute, ensuring all of the rice is coated in the butter.
- Stir in white wine and allow to simmer for 1-2 minutes.
- Add chicken broth and All Purpose Seasoning.
- Affix lid and set Instant Pot to manual setting. Set timer to cook on high pressure for 6 minutes.
- When cooking is finished, quick-release the pressure.
- Stir in remaining 2 tablespoons of butter, parmesan cheese and heavy cream.
- Serve immediately.
Christina’s Notes
- Don’t Overcook: The risotto should be creamy and slightly al dente, not mushy.
- Add Cheese and Butter at the End: This ensures that they melt smoothly and create a creamy texture.
- Season to Taste: Don’t be afraid to add salt and pepper to taste as needed.
- Let it Rest: Allowing the risotto to rest for a few minutes after cooking allows it to thicken slightly.
- Gummy Rice: Don’t rinse the rice before using. Removing the starch from rice can end up giving you gummy rice.
- Serve With: Serve this better than stovetop risotto with Sticky Chicken on a Stick, Crock Pot Pork Tenderloin with Parmesan Sauce or Grilled Lemon Rosemary Chicken.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is a keeper and it beats stirring for 25 minutes!!! Delicious!
Thank you for this recipe. I was eager to try it in my new 3qt Instant Pot. I did add a small can of mushrooms I had on hand. I had everything on hand that I needed to make this delicious dish. It is quicker and easier than my usual method to make risotto, and no sticking! I was thrilled! I could not stop eating it! I look forward to more IP recipes. Again, thank you.
Thank you for this recipe. I love risotto and was eager to try making it in my Instant Pot. I did add a small can of mushrooms I had on hand, but the dish was delicious, and no sticking! This was easier and quicker than my previous method to make risotto. I couldn’t stop eating it! I am eager to try other recipes.
Always looking for a new Instant Pot recipe so thanks!