Instant Pot Risotto

Cooking a perfect risotto might seem like a challenging and overwhelming task. But what if you could do it in less than 30 minutes with minimal effort? That is not just a dream anymore: anyone can make quick and delicious Instant Pot Risotto.

What is risotto?

Risotto is a traditional Italian dish, normally cooked in a pan on the stove. It is made with broth which is added to the rice in small amounts until it reaches the desired creamy consistency. It requires a lot of stirring, before and after the broth is added.

What type of rice is used in risotto?

There are two types of rice best for risotto: Arborio and Carnaroli. Both kinds are rich in starch and are not overcooked easily so either type will work perfectly for your Instant Pot Risotto.

Don’t try to make risotto with just any kind of rice, or you will not accomplish the desired texture and consistency.

What is the difference between rice and risotto?

The type of rice and the cooking method used to make Risotto sets risotto apart from regular rice. Risotto is not just cooked rice. It is a traditional dish requiring a lot of attention.

First, the rice has to be toasted in a pan with onions and olive oil. Afterward, a broth is added and the rice is cooked in it.

There are many variations of this wonderful dish, but all of them need onions, olive oil, Parmesan cheese and a bit of butter for excellent taste. That’s what makes Instant Pot Risotto so creamy and delicious!

Is it easier to make risotto in the instant pot?

It is not hard to make a good risotto if you use the correct rice and follow the general rules. Instant Pot Risotto is even easier as you don’t need to stay around the stove and stir all the time.

How to make Instant Pot Risotto

There are only two main steps in the preparation of Instant Pot Risotto: sauté and cook at high pressure. The second step doesn’t require your intervention, so it saves you time.

1. Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.
2. Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if desired, and let it evaporate while stirring the rice.
3. Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.
4. When the pressure cooker is finished, immediately release the pressure through Quick release (ALWAYS use oven mitts when doing that!). Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.
5. Divide the risotto between 3 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.

NOTE: It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.

You will love this Instant Pot Risotto recipe because it is quick, easy, and so delicious! You can make risotto variations by adding different vegetables or meat; that way you will never get bored with it!

For more instant pot inspirations, check the following recipes:

• Instant Pot Mexican Chicken and Rice Soup
• Instant Pot Pot Roast
• 20 Great Instant Pot Recipes from Breakfast to Dessert

When you make Instant Pot Risotto, please comment below and let us know how you like it!

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Instant Pot Risotto

Learn how to make creamy, DELICIOUS Instant Pot Risotto in less than 30 minutes! Cooking the perfect risotto has never been easier. 

5 from 4 votes

Print Pin Comment

Course: Side Dish

Cuisine: Italian

Keyword: instant pot recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 3

Calories: 556kcal

Author: Daniela Lambova

Ingredients

• 1 cup dried porcini mushrooms
• 2 cups hot water
• 1 1/2 cups Arborio or Carnaroli rice (230 g)
• 3 cups vegetable or chicken broth warm (480 ml)
• 1 medium onion finely chopped
• 2 garlic cloves finely chopped
• 2 Tbsps. olive oil
• 1 Tbsps. butter
• 1-2 Tbsps. Parmesan cheese grated
• fresh parsley to taste
• black pepper to taste
• optional: 1/2 cup white wine (100 ml)

Instructions

• Soak porcini mushrooms in hot water for 1 hour and then drain them.
• Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.
• Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if desired, and let it evaporate while stirring the rice.
• Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.
• When the pressure cooker is finished, immediately release the pressure through Quick release (ALWAYS use oven mitts when doing that!). Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.
• Divide the risotto between 3 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.

Video

Notes

1. Depending on how hard you like your rice, you can cook the risotto for 4 or 5 minutes. I would recommend 4 minutes as it will give you a result closer to classic Italian risotto. However, if you like your rice softer, select 5 minutes. In both cases, you need to quickly vent the rice.

2. You can substitute the dried mushrooms with 2 cups fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.

Nutrition

Calories: 556kcal | Carbohydrates: 93g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1066mg | Potassium: 272mg | Fiber: 4g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 3.6mg | Calcium: 75mg | Iron: 4.5mg

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