Go Back

Instant Pot Risotto

5 from 1 vote
Typically risotto is a labor of love, but it's actually really easy in the Instant Pot. And just as creamy, rich, and mouthwatering!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dishes
Ingredients Method Notes

Ingredients
  

  • 2 T olive oil or avocado oil
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup white wine or broth
  • 2 cups chicken broth
  • 3/4 tsp salt
  • 2 T butter
  • 1/4 cup Parmesan cheese
  • pepper to taste
  • splash of heavy whipping cream, optional

Method
 

  1. Turn your instant pot to “Sauté” and add the oil.
  2. Add the diced onion and cook, stirring often until onion softens and becomes translucent.
  3. Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
  4. Add the rice and cook, toasting the rice, and stirring for a few minutes.
  5. Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
  6. Add the broth and salt. Stir. Then put the lid on and cook on "manual" or "pressure" for 6 minutes.
  7. Do a quick pressure release and then stir in the butter and Parmesan cheese. Let it rest for a couple of minutes.
  8. If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste. Serve hot and...ENJOY!

Notes

Note: it will thicken and dry as it cools. Next day-leftovers will do well if more       broth is added when it is warmed up.