Instant Pot Risotto
This no-stir Instant Pot risotto is creamy, cheesy, and ready in just 10 minutes of active cooking — the pressure cooker does the rest. A classic comfort food made weeknight-friendly.
Ingredients
- 2 tablespoons olive oil
- ½ large white or yellow onion diced
- 1 cup arborio rice
- ½ cup dry white wine pinot grigio, sauvignon blanc, or chardonnay
- 3 cups low sodium chicken broth or stock
- ¾ teaspoon salt plus more to taste
- ½ cup grated parmesan cheese plus more to garnish
- 1 tablespoon butter optional but recommended
Instructions
- Set the Instant Pot to sauté on medium heat. Add the olive oil and diced onion. Sauté, stirring frequently, for 4–5 minutes until translucent.
- Stir in the arborio rice and sauté for 1–2 minutes until the rice smells nutty and just starts to turn golden.
- Pour in the white wine and cook, stirring, for 1–2 minutes until evaporated.
- Add the broth and salt. Stir well. Bring to a boil on high heat, then turn off the sauté function.
- Lock on the lid and cook on high pressure for 7 minutes.
- Natural-release for 10 minutes, then quick-release any remaining pressure.
- Remove the lid. Stir in the parmesan and butter until melted and smooth. Replace the lid and rest for 5 minutes.
- Season with additional salt to taste and serve hot with extra parmesan.
Notes
- Heat broth first — Warm the broth before adding it to skip the boiling step and save time.
- Fresh parmesan, if possible— Pre-grated cheese from a bag doesn't melt as smoothly.
- Too thick? Stir in warm broth a splash at a time until you reach the right consistency.
- Too thin? Cover the Instant Pot and let it rest for another 2-5 minutes—it will thicken as it rests.
- Doubling: Multiply all ingredients except broth — reduce broth by ¼ cup per additional batch. Keep the pressure cook time the same.
- Wine substitute: Use extra chicken broth in place of wine.
- Vegetarian: Use vegetable broth instead of chicken broth.
- Dairy-free/vegan: Use vegan parmesan and vegan butter or omit the butter.
- Gluten-free: Risotto is naturally gluten-free — just check your broth label to be sure/
- Storage: Refrigerate 4–5 days. Reheat on the stovetop or in the microwave with a splash of broth.
- Mushroom risotto: Sauté 2 cups sliced mushrooms with the onions and follow the recipe as directed
Nutrition
Serving: 1gCalories: 327kcalCarbohydrates: 20gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 52mgSodium: 900mgFiber: 1gSugar: 4g
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