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Risotto in white dish
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Instant Pot Risotto

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Main Dish, Side Dish
Cuisine: American, Italian
Keyword: instant pot, pressure cooker, rice, risotto
Servings: 6 people
Calories: 319kcal

Ingredients

  • 4 tablespoons butter - divided
  • 1 shallot - minced
  • 3 cloves garlic - minced
  • 1 cup arborrio rice
  • 1/2 cup white wine
  • 1 3/4 cup chicken stock
  • 1 1/2 teaspoon House Seasoning Blend
  • 1/4 cup grated parmesan cheese
  • 1/2 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 saute 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 House Seasoning Blend.
  • 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.
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Video

Notes

The very best part of this Instant Pot Risotto Recipe is its adaptability. You can change it up in so many different ways.
  • Use Any Kind of Broth: Switch up the broth to go with the protein you are serving. Use Seafood, Beef, Veggie stock for examples.
  • Go Veggie: Add the classic Mushroom or try asparagus, peas, broccoli or whatever your family enjoys.
  • Make Extra: I love to make an extra batch of Risotto and use it to make Arancini (Fried Risotto Balls). They are to die for!
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.