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–+ servings

Instant Pot Risotto

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

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

Instructions

  • Turn your instant pot to “Sauté” and add the oil.
  • Add the diced onion and cook, stirring often until onion softens and becomes translucent.
  • Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
  • Add the rice and cook, toasting the rice, and stirring for a few minutes.
  • 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.)
  • Add the broth and salt. Stir. Then put the lid on and cook on "manual" or "pressure" for 6 minutes.
  • Do a quick pressure release and then stir in the butter and Parmesan cheese. Let it rest for a couple of minutes.
  • 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.