Why You’ll Love This Recipe

I enjoy this recipe because it takes much less effort than classic stovetop risotto while delivering the same creamy consistency. The Instant Pot cooks the rice evenly, allowing me to spend less time stirring and more time enjoying the meal. I also appreciate how easy it is to customize with different vegetables, cheeses, herbs, or proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (optional)
4 cups vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Freshly ground black pepper, for serving

Directions

I set the Instant Pot to the Sauté function and melt the butter with the olive oil.
I cook the onion for about 3 to 4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
I add the Arborio rice and stir for about 1 to 2 minutes until the grains are lightly toasted.
I pour in the white wine if I am using it and cook until most of the liquid has evaporated.
I stir in the broth, salt, and black pepper.
I secure the lid, set the valve to the sealing position, and cook on High Pressure for 6 minutes.
I allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
I stir in the Parmesan cheese, the remaining butter, and the chopped parsley until the risotto becomes creamy.
I let the risotto rest for 2 to 3 minutes if I want it to thicken slightly before serving.
I garnish with extra Parmesan and freshly ground black pepper before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I stir in sautéed mushrooms for a rich mushroom risotto.
I add fresh spinach and peas during the final stirring step for extra color and nutrition.
I mix in cooked shrimp or grilled chicken for a heartier meal.
I finish the risotto with lemon zest for a bright, fresh flavor.
I replace the Parmesan with Pecorino Romano for a sharper, saltier taste.

Storage/Reheating

I store leftover risotto in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 2 months, although the texture may become slightly softer after thawing. I reheat the risotto gently on the stovetop or in the microwave, stirring in a splash of broth or water to restore its creamy consistency.

FAQs

Can I make risotto without white wine?

Yes. I simply replace the wine with an equal amount of broth, and the risotto remains delicious.

Why is Arborio rice best for risotto?

I use Arborio rice because its high starch content creates the creamy texture that makes risotto so distinctive.

Can I use brown rice instead?

I can, but I expect a much longer cooking time and a different texture than traditional risotto.

How do I make the risotto even creamier?

I stir in extra butter and Parmesan cheese after cooking, which creates a richer and silkier finish.

What can I serve with Instant Pot Risotto?

I enjoy serving it with roasted vegetables, grilled chicken, seared scallops, salmon, steak, or a fresh green salad.

Conclusion

I find Instant Pot Risotto to be one of the easiest ways to enjoy a restaurant-quality meal at home. The pressure cooker creates a rich and creamy risotto with very little hands-on effort, making it perfect for both busy weeknights and special occasions. Whether I keep it simple or customize it with my favorite ingredients, this recipe always delivers comforting flavor and satisfying results.

Instant Pot Risotto

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Instant Pot Risotto is a creamy, comforting dish that delivers the rich flavor and velvety texture of traditional risotto with minimal effort. The pressure cooker makes it easy to achieve perfectly tender Arborio rice without constant stirring.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Pressure Cook
Cuisine: Italian
Diet: Vegetarian

Instructions

Set the Instant Pot to the Sauté function and melt 2 tablespoons of butter with the olive oil.
Cook the onion for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.
Stir in the Arborio rice and cook for 1 to 2 minutes until lightly toasted.
Pour in the white wine, if using, and cook until most of the liquid has evaporated.
Add the broth, salt, and black pepper, then stir to combine.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes.
Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
Stir in the remaining 2 tablespoons of butter, Parmesan cheese, and chopped parsley until creamy.
Let the risotto rest for 2 to 3 minutes to thicken slightly if desired.
Garnish with extra Parmesan and freshly ground black pepper before serving.

Notes

Add sautéed mushrooms for a classic mushroom risotto.
Stir in fresh spinach and peas after pressure cooking for added color and nutrition.
Mix in cooked shrimp or grilled chicken for a complete meal.
Finish with fresh lemon zest for a bright flavor.
Substitute Pecorino Romano for Parmesan for a sharper taste.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat with a splash of broth or water to restore the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 3 g
Sodium: 690 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 35 mg