This Easy Instant Pot Risotto recipe is quick, easy, and hassle-free. Perfectly creamy and silky, this rice is ready in less than 30 minutes and can be served as a luscious side or a unique main dish.
Oriana’s Thoughts On The Recipe
This Instant Pot Risotto is a hearty, comforting meal that’s both quick and easy to whip up. This recipe is a lifesaver for those busy weeknights when you’re craving something warm and delicious but don’t have hours to spend in the kitchen. In less than 30 minutes, you can have a perfectly cooked risotto that’s just as creamy and silky as the classic version. Trust me, once you try this, you’ll wonder how you ever lived without it!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Arborio rice: Short-grain arborio rice is a MUST when making risotto! This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. This does not work with long-grain rice. Arborio rice is easy to find at most grocery stores, so make sure to find the real thing!
- Vegetable or chicken broth: Use either one.
- White wine: The wine adds a savory and extra layer of flavor that’s essential to the dish. Most of the alcohol is cooked out in the cooking process. If you prefer, you can skip the wine and substitute it for more broth.
- Onion, garlic, celery, and thyme: These aromatics bring a big flavor to the dish.
- Mushrooms: This time, I used cremini mushrooms, but feel free to add any other variety you like. Or even change things up a little and use asparagus instead.
- Butter and olive oil: The combination of fats adds extra flavor.
- Parmesan cheese: You can substitute Pecorino Romano cheese.
Food Allergy Swaps
- Dairy-Free: Use dairy-free butter and skip the Parmesan, or use a dairy-free cheese alternative.
- Gluten-Free: Ensure your broth is gluten-free.
Potential Challenges & Pro Tips:
While this recipe is fantastic, there are a few potential downsides to consider:
- Special Equipment Required: You do need an Instant Pot or similar pressure cooker for this recipe, which might not be available in every kitchen. Alternative Methods: If you don’t have an Instant Pot, you can still follow the same recipe on the stovetop; just be prepared for more hands-on time. The liquid needs to be added in 3 or 4 batches, stirring frequently and waiting until the rice absorbs most of the liquid before adding the next batch.
- Alcohol Content: Even though most of the alcohol cooks off, some might prefer to avoid wine altogether. Wine Substitution: Substitute the wine with an equal amount of broth if you prefer to skip the alcohol.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Saute the Veggies
Set your pressure cooker to the “Sauté” setting and adjust to “More”. When hot, melt 2 tablespoons butter and olive oil; add onions, garlic, and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.
Step 2 – Add Mushrooms and Rice
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper. Then, stir the rice and let it lightly fry; keep stirring it. After 1 minute, the rice will look slightly translucent. Add the wine and keep stirring —let the wine evaporate. Stir in broth and thyme; mix to combine. Press “Cancel”.
Step 3 – Cook
Secure the lid to the pressure cooker. Close the pressure release valve. Select “High Pressure” and adjust the cooking time to 6 minutes. When the time is over, press “Cancel” and carefully quick-release pressure, setting the pressure valve to vent.
Step 4 – Add Butter and Cheese
Stir in the remaining 2 tablespoons of butter and Parmesan cheese. Cover the pot and let it sit for 2 minutes.
Step 5 – Garnish and Serve
Garnish with chopped chives and Parmesan cheese, and drizzle with olive oil. Serve immediately.
Recipe Tips
- Use the right kind of rice: Arborio rice.
- Don’t rinse your rice!
- Warm the broth – Cool broth takes longer to warm up in the pot and may shock the grain into holding onto its starches while the rice itself continues to cook.
- Always do a quick release to avoid overcooking.
- Add butter and Parmesan cheese after the rice is cooked.
- Cover and let it rest for 2 minutes before serving.
Variations & Additions
- Veggie Options: Asparagus, baby spinach, shelled peas, halved tomatoes, chopped herbs.
- Cheese options: Parmigiano-Reggiano, Pecorino-Romano, and Asiago.
- Topping options: Add bits of gorgonzola, feta, crisp bacon, or roasted nuts.
- Protein: You could also add some protein, such as strips of chicken breast, shrimp, scallops, or beef, but consider cooking it quickly in a separate pan and then adding it at the end.
Serving Suggestions and Tips
Risotto is a versatile dish that can be served with a variety of accompaniments to create a well-rounded meal. These accompaniments include grilled proteins such as steak, chicken, or shrimp, as well as roasted veggies. A simple green salad is also a good option. In my opinion, a slice of crusty Italian bread or a baguette is perfect for mopping up any leftover sauce. When serving risotto, keep these points in mind:
- Balance the Richness: Risotto is rich and creamy, so pair it with lighter, more acidic sides to balance the meal.
- Presentation: Serve risotto in shallow bowls or on flat plates to allow it to spread out, showcasing its creamy texture.
- Portion Control: Risotto is filling, so serve moderate portions, especially if you have multiple courses.
Storing Instructions
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
How To Reheat Risotto
To reheat risotto, you’re going to need to loosen up the settled starch so adding warm stock is the best option. Place the risotto in a pot, over medium-low heat, and add warm stock, about ¼ cup of broth for 1 cup of risotto, heat a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.
Frequently Asked Questions
Yes, you can substitute the wine with more broth if you prefer.
Arborio rice is recommended for its starch content, which gives risotto its creamy texture. Other short-grain rices might work, but long-grain rice will not.
The rice used to make risotto is typically called Arborio rice. Arborio is a short-grain rice that is highly prized for its ability to absorb liquid and release starch, which gives risotto its characteristic creamy texture.
Arborio rice, the essential ingredient for creamy risotto, is relatively easy to find in most grocery stores, in their rice or international foods aisles, and online retailers.
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Recipe Card
Easy Instant Pot Risotto
Equipment
Ingredients
- 4 tablespoons (56 g) unsalted butter, divided
- 2 tablespoons (30 ml) extra Virgin Olive Oil + more for drizzle
- 1 cup onion, diced
- 3 garlic cloves, minced
- ½ cup celery, trim and finely chop
- 8 oz (250 g) mushrooms, thinly sliced (I used Cremini mushrooms)
- Kosher salt and freshly ground black pepper, to taste (see notes)
- 1 1/2 cups (300 g) Arborio rice
- 1 cup (240 ml) dry white wine
- 2 ½ cups (560 ml) vegetable or chicken broth, warm
- 1/4 teaspoon dried thyme
- 1/4 cup freshly grated Parmesan + more to serve
- Chopped chives to garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Set the pressure cooker to “sauté” setting and adjust to “More”. When hot, melt 2 tablespoons butter and the olive oil. Then, add the onions, garlic, and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper (see notes).
- Stir rice and let it lightly toast; keep stirring it. After 1 minute the rice will look slightly translucent. Add the wine and keep stirring —let the wine evaporate, about 3 – 4 minutes. Stir in broth and thyme; mix to combine. Press “Cancel”.
- Secure the lid to the instant pot. Close pressure release valve. Select "High Pressure" and adjust the cooking time to 6 minutes.
- When the time is over, press “Cancel” and carefully quick-release the pressure by setting the pressure valve to vent.
- When all the pressure is released, open the pot. Stir in the remaining 2 tablespoons of butter and Parmesan cheese. Cover the pot with the lid and allow it to sit for 2 – 3 minutes. Do not turn the pot on; we just want the residual heat to melt all the flavors together.
- Garnish the risotto with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.
- Dairy-Free: Use dairy-free butter and skip the Parmesan, or use a dairy-free cheese alternative.
- Gluten-Free: Ensure your broth is gluten-free.
- Special Equipment Required: You do need an Instant Pot or similar pressure cooker for this recipe, which might not be available in every kitchen. Alternative Methods: If you don’t have an Instant Pot, you can still follow the same recipe on the stovetop; just be prepared for more hands-on time. The liquid needs to be added in 3 or 4 batches, stirring frequently and waiting until the rice absorbs most of the liquid before adding the next batch.
- Alcohol Content: Even though most of the alcohol cooks off, some might prefer to avoid wine altogether. Wine Substitution: Substitute the wine with an equal amount of broth if you prefer to skip the alcohol.
- Use the right kind of rice: Arborio rice.
- Don’t rinse your rice!
- Warm the broth – Cool broth takes longer to warm up in the pot and may shock the grain into holding onto its starches while the rice itself continues to cook.
- Always do a quick release to avoid overcooking.
- Add butter and Parmesan cheese after the rice is cooked.
- Cover and let it rest for 2 minutes before serving.
- Veggie Options: Asparagus, baby spinach, shelled peas, halved tomatoes, chopped herbs.
- Cheese options: Parmigiano-Reggiano, Pecorino-Romano, and Asiago.
- Topping options: Add bits of gorgonzola, feta, crisp bacon, or roasted nuts.
- Protein: You could also add some protein, such as strips of chicken breast, shrimp, scallops, or beef, but consider cooking it quickly in a separate pan and then adding it at the end.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This post has been sponsored by Carapelli®. All thoughts and opinions are my own.
2183 calories per seving??
Hello Andrea!! Ohh my goodness…no! It’s fixed now. Thanks for your interest in my recipe. ?