Pressurizing and Depressurizing Time 20 minutesmins
Total Time 37 minutesmins
Course Main Course
Cuisine Italian
Servings 4servings
Calories 327kcal
Ingredients
2tablespoonsolive oil
½large white or yellow oniondiced
1cuparborio rice
½cupwhite winepinot grigio, sauvignon blanc, or chardonnay
3cupslow sodium chicken broth or stock
¾teaspoonsalt + additional or seasoningoptional
½cupgrated parmesan cheese + additional to garnishoptional
1tablespoonbutteroptional
Instructions
Heat the pressure cooker or Instant Pot to medium heat on the saute setting.
Add the olive oil and onion to the pot and saute, stirring frequently, for 4-5 minutes, or until the onions turn translucent.
Stir the cup of arborio rice into the onions and saute for 1-2 minutes, or until the rice smells nutty and just starts to turn golden brown.
Pour the white wine into the rice and cook for 1-2 minutes, stirring the rice as it cooks, or until the wine has evaporated.
Pour the broth and salt into the rice. Stir thoroughly and turn the heat up to high. Bring the broth to a boil and then turn off the saute function.
Lock on the pressure cooker lid and cook the rice on high pressure for 7 minutes.
Natural-release the pressure for 10 minutes and then quick-release the remaining pressure.
Remove the lid from the pressure cooker. Stir in the parmesan cheese and butter (if using). Return the lid to the pressure cooker (not adjusting the heat or setting any other cooking times) and let the rice sit for 5 minutes.
Season the rice with any additional salt to taste and serve hot with extra cheese to garnish.
Notes
Risotto leftovers last covered in the refrigerator for 4-5 days. They also can be frozen for up to 3 months in a freezer-safe container.To make Instant Pot mushroom risotto: saute 2 cups sliced mushrooms with the onions in the olive oil and follow the rest of the recipe as directed
Dietary adaptations:
This recipe can easily be adjusted to many different dietary preferences. Here's how:
Dairy-free: just use a vegan or dairy-free Parmesan cheese substitute in place of the cow's milk parmesan cheese
Vegan: use vegetable broth instead of chicken, use vegan cheese, and either omit the butter or use vegan butter
Vegetarian: swap vegetable broth for chicken broth
Gluten-free: this recipe is naturally gluten-free as long as your broth (or stock!) doesn't have any gluten ingredients in it. So, just check your labels to be sure and you'll be set!
Time-saving tip: To make this risotto even quicker, heat up the chicken broth before stirring it into the rice. This will save you the step of needing to bring the rice and broth mixture to boil before pressure cooking. To double or triple this recipe: