Decorative bowls loaded with Instant Pot risotto surrounded by herbs.
Print Recipe

Instant Pot Risotto

A cheesy and creamy Instant Pot risotto recipe. All the flavor of the traditional Italian dish without all the hassle and messy clean-up afterwards!
Prep Time10 mins
Cook Time15 mins
Come to Pressure and Natural Release10 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: American, Italian Inspired
Keyword: dinner recipes, Instant Pot recipes, Instant Pot risotto, lunch recipes, Pressur cooker recipes, rice recipes, risotto recipes
Servings: 8 Servings
Calories: 282kcal
Author: Berly's Kitchen

Equipment

Ingredients

  • 2 Tablespoons Unsalted Butter
  • 1 Cup White Onion (diced)
  • 2 Cloves Garlic (minced or a tablespoon of jarred minced garlic)
  • 1 Tablespoon Fresh Italian Herbs (basil, thyme, or oregano, anything you like)
  • 1/2 Cup White Wine (or substitute chicken or vegetable broth)
  • 2 Cups Arborio Rice (unrinsed)
  • 4 Cups Chicken Broth (or vegetable broth)
  • 1 Cup Parmesan Cheese (shredded)
  • Salt and Pepper to taste

Instructions

  • Turn on the Instant Pot using the “Saute” function. Allow the liner to get hot, then add the butter and onions. Cook until the onions are soft and translucent (about 3 minutes). Next, add the garlic and fresh herbs. Cook for an additional 30 seconds to 1 minutes.
  • Add the rice, and stir continuously for 4-5 minutes to toast.
  • Pour in the white wine to deglaze the liner. Use a wooden spoon to scrape any bits of rice off the bottom of the pan. Turn off the Instant Pot.
  • Add the broth, stir the rice and broth (make sure there is no rice stuck to the bottom of the pan), then close the lid. Use the manual/pressure cook button and adjust the time to 5 minutes.
  • After the time is up, allow the pressure to release naturally for at least 5 minutes before opening the valve to release any remaining pressure.
  • Open the lid and add the Parmesan cheese. Stir to combine and until cheese is completely melted. Serve hot!

Video

Notes

The calories listed are an approximation based on the ingredients and serving size of one (1) cup of risotto. Actual calories will vary. The dish can be stored in your fridge in a sealed container for up to three (3) days. Additionally, the risotto can be made vegetarian by substituting vegetable broth in place of the chicken broth.

Nutrition

Serving: 1Cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 658mg | Potassium: 191mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 9.9mg | Calcium: 174mg | Iron: 2.8mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!