If you have ever dreamed of making creamy, wonderfully rich risotto without the constant stirring and fuss, this Instant Pot Risotto Recipe is a game changer. It delivers the classic comfort of traditional risotto in a fraction of the time, with minimal effort but endless flavor. Perfectly tender Arborio rice cooked with fragrant garlic and onion, enriched by a splash of white wine and chicken stock, then finished with lots of buttery Parmesan goodness. Whether you’re cooking for family or impressing guests, this recipe will quickly become your go-to for a comforting, elegant meal that feels like a labor of love but could not be easier.
Ingredients You’ll Need
Every ingredient in this Instant Pot Risotto Recipe plays a crucial role in bringing classic Italian flavors and creamy texture to your plate. These essentials are simple but pack a punch in taste and mouthfeel, making each bite a delight.
- Unsalted butter (6 tablespoons): Adds richness and creaminess throughout the cooking and finishing steps.
- Medium onion (1, diced): Offers a sweet, savory base that softens as it sautés.
- Garlic cloves (3, minced): Provide a fragrant depth to complement the onion and rice.
- Arborio rice (2 cups): The starchy magic that creates that perfect creamy risotto texture.
- White wine (½ cup): Adds acidity and bright notes that balance the richness beautifully.
- Chicken stock or broth (4 cups): The flavorful cooking liquid that infuses each grain with savory goodness.
- Dried thyme (1 teaspoon): Brings subtle herbal aroma that lifts the dish.
- Kosher or sea salt (1 teaspoon): Essential for seasoning and enhancing all the natural flavors.
- Black pepper (½ teaspoon, optional): Adds a gentle heat to round out the taste.
- Parmesan cheese (1 cup, freshly grated): The finishing touch that blends into a luscious cheesy creaminess.
How to Make Instant Pot Risotto Recipe
Step 1: Sauté Onions and Butter
Start by turning your Instant Pot onto SAUTÉ mode to melt 2 tablespoons of butter. Once melted, add the diced onion and sauté for 3 to 4 minutes, stirring often until translucent and tender. This soft aromatic base will create the foundation for all those comforting risotto flavors.
Step 2: Add Garlic
Next, toss in the minced garlic and continue to sauté for just 1 minute. Garlic releases its lovely aroma quickly and can burn if cooked too long, so keeping this step short preserves a fresh, fragrant bite.
Step 3: Toast the Arborio Rice
Add the Arborio rice to the pot, stirring frequently for about a minute. This toasts the grains slightly, locking in flavor and helping the rice develop the signature chewy texture that’s essential for great risotto.
Step 4: Deglaze With White Wine
Pour in the white wine to deglaze the pot, scraping the bottom with a spoon to lift any flavorful bits sticking to the surface. Stir constantly and cook until the wine has nearly evaporated and been absorbed by the rice, about 2 to 3 minutes. This step infuses brightness and depth into the dish.
Step 5: Add Stock and Seasonings
Carefully add the chicken stock, dried thyme, salt, and optional black pepper. Stir everything gently to combine so the rice is evenly submerged and seasoned. Now you’re ready to close the lid and let the Instant Pot work its magic.
Step 6: Pressure Cook the Risotto
Cancel the SAUTÉ mode, seal the Instant Pot lid making sure the valve is set to “seal,” and select MANUAL or PRESSURE COOK mode. Set the timer for 5 minutes. This step cooks the rice perfectly while capturing all the flavors without any need for constant stirring.
Step 7: Release Pressure and Finish
When cooking is done, carefully perform a quick release of the steam valve. Wait until all the pressure escapes and then open the lid. Stir in the remaining 4 tablespoons of butter and the grated Parmesan cheese. Mix well to create that luscious, creamy finish that makes risotto so irresistible. Let it rest for about 5 minutes before serving to allow the flavors to meld beautifully.
How to Serve Instant Pot Risotto Recipe
Garnishes
Sprinkle freshly chopped parsley or basil over the top to add a pop of color and fresh herbal brightness. For an extra touch of indulgence, drizzle a little truffle oil or add crispy pancetta bits for texture contrast. These simple garnishes elevate your risotto into a show-stopping dish.
Side Dishes
Pair your creamy Instant Pot Risotto Recipe with light salads, steamed vegetables, or roasted mushrooms to balance out the richness. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the dish perfectly, cleansing the palate between bites.
Creative Ways to Present
Serve risotto in shallow bowls for an inviting presentation that encourages savoring each spoonful. For a special occasion, try spreading a layer in a baking dish, topping with extra Parmesan, and broiling briefly to form a golden, cheesy crust. This adds a delightful textural twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Place leftover risotto in an airtight container and refrigerate for up to 3 days. The texture may firm up, but it will still be delicious and can easily be revived with a little stirring and added liquid during reheating.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers for up to 1 month. Use a freezer-safe container and leave some space for expansion. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave with extra broth or water to loosen it back up.
Reheating
To reheat, warm the risotto in a skillet over medium-low heat or in the microwave, stirring in small amounts of broth or water as needed to restore its creamy texture. Avoid high heat to prevent toughening the rice and losing that signature creaminess.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Vegetable broth works wonderfully as a vegetarian-friendly alternative and still imparts plenty of flavor to the risotto.
Is it necessary to use white wine?
White wine adds wonderful acidity and depth, but you can substitute with extra broth if you prefer to omit alcohol. The risotto will still be tasty and creamy.
Can I add vegetables or proteins?
Yes, you can stir in cooked mushrooms, peas, asparagus, or rotisserie chicken toward the end of cooking to customize your risotto. Just be mindful of moisture content to maintain the right texture.
What if I don’t have an Instant Pot?
You can make risotto on the stovetop, but the Instant Pot version saves you a lot of time and stirring. On the stove, gradually add warmed broth and stir constantly until creamy and tender.
How do I know when the risotto is done?
The rice should be tender with just a slight bite at the center and the dish should be luxuriously creamy. The Instant Pot’s timing in this recipe is designed to bring you exactly that.
Final Thoughts
This Instant Pot Risotto Recipe transforms a traditionally labor-intensive dish into a quick, foolproof, and deeply satisfying meal. Its creamy texture, comforting flavors, and effortless preparation make it a treasure to have in your cooking repertoire. Be sure to give it a try — once you do, you’ll wonder how you ever made risotto any other way!
Print
Instant Pot Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This creamy Instant Pot Risotto recipe delivers perfectly cooked Arborio rice enriched with butter, sautéed onions, garlic, white wine, chicken stock, and Parmesan cheese. Using the Instant Pot speeds up the traditional risotto-making process while maintaining its luxurious texture and rich flavor, making it an ideal weeknight dinner or special occasion side dish.
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup white wine
- 4 cups chicken stock or broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper (optional)
- 1 cup Parmesan cheese, freshly grated
Instructions
- Prepare the Instant Pot: Turn the Instant Pot onto SAUTÉ mode and add 2 tablespoons of butter. Let it melt completely to create the base for sautéing.
- Sauté the Onion: Add the diced onion to the pot and sauté for 3 to 4 minutes, stirring frequently until the onions become translucent and slightly softened.
- Add Garlic: Stir in the minced garlic and continue sautéing for 1 minute until fragrant, but not browned.
- Toast the Arborio Rice: Add the Arborio rice to the pot and sauté for 1 minute, stirring constantly to lightly toast the rice and coat it in butter.
- Deglaze with White Wine: Pour in the white wine and deglaze the pot by scraping the bottom to release any browned bits. Cook while stirring until the liquid is mostly absorbed, about 2 to 3 minutes.
- Add Stock and Seasonings: Pour in the chicken stock, then add dried thyme, kosher salt, and black pepper. Stir everything together to combine.
- Pressure Cook: Cancel SAUTÉ mode. Close the Instant Pot lid and ensure the valve is set to sealing. Select MANUAL or PRESSURE COOK mode and set the timer for 5 minutes.
- Release Pressure: When cooking is complete, perform a quick release by carefully turning the steam valve to vent. Wait until the pin drops and it is safe to open the lid.
- Finish the Risotto: Stir in the remaining 4 tablespoons of butter and the freshly grated Parmesan cheese. Mix until the butter and cheese melt smoothly into the risotto. Let the risotto rest for about 5 minutes before serving to allow flavors to meld.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest texture.
- If you prefer a vegetarian version, substitute vegetable broth for chicken stock.
- To make this gluten-free, ensure your broth and seasonings are free from gluten-containing additives.
- You can add cooked vegetables or proteins such as mushrooms, peas, or chicken after pressure cooking for a complete meal.
- Be cautious with salt quantity if your broth is already salted heavily.
