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
Scale
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.
