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Risotto has never been easier! This Instant Pot Risotto recipe can be made in under 30 minutes and comes with so much versatility in customizing it for your preferences.

Have you ever made risotto? It’s a classic Italian dish that can be a little time consuming to make. But what if I told you there was an easier way?

With the help of your Instant Pot, you can have risotto in just 30 minutes!

Follow this simple recipe and you’ll be amazed at how easy it is. So gather your ingredients and let’s get cooking!

Ingredients

• 2 cups Arborio rice
• 4 cups warm stock, chicken or vegetable, divided
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 sprig rosemary
• 1/2-1 cup fresh grated Parmesan cheese or a cheese of your choice
• zest and juice of one lemon, optional
• 1/2 cup peas or another vegetable of your choice
• salt and pepper to taste

Instruction

1. Start by turning the Instant Pot setting to saute.
2. Once it registers as hot, add two tablespoons olive oil and the onions.
3. Cook until translucent. If you plan to add a veggie that needs to be cooked, like mushrooms, add them now to cook.
4. Then add garlic and cook for 30 seconds. Add the butter (or you can use just butter or just oil in this recipe) and melt it.
5. Pour in two cups of Arborio rice and stir to coat the kernels in butter.
6. Stir and coat for two to three minutes. A
7. dd two cups warm chicken stock. Stir the broth as it simmers for two to three minutes.
8. This allows the rice to absorb the liquid without scorching on the bottom of the pot.
9. Once the food is simmering in the pot, add the remaining warm broth, set the Instant Pot to high pressure and cook for five minutes.
10. Don’t forget to set the valve.
11. After it has done cooking, allow it to release naturally for at least ten minutes.
12. This cooks the rice without it getting sticky.
13. Add any other veggies you want, like peas, the cheese, lemon juice, salt and pepper.
14. Stir to combine. Garnish with a little extra cheese and serve hot. This makes eight servings.

Why this recipe works

Risotto is a comforting, luxurious dish, and it fits with everything from steak to chicken, pork fish, and even with a salad.

A classic risotto starts with butter or oil, chicken stock, and some good herbs and spices. From there, you can add fresh veggies such as asparagus, peas, spinach, or butternut squash.

Finish with a creamy, meltable cheese like Parmesan, chevre, or Gorgonzola, and you have a dish you’ll never forget.

What kind of rice should you use for Risotto?

Risotto is made from Arborio rice, a short-grain rice that absorbs much more liquid than an average rice grain. This gives it the creamy, full texture and flavor that make it so popular.

Because it’s cooked in the Instant Pot, this recipe only calls for a 2:4 ratio of rice to water, which is lower than the stovetop version. But in order to get it to have that distinctive texture, you have to treat it differently than normal rice.

First, do not rinse the rice before cooking. Doing so will rinse off the starches that are important in the cooking process. Second, you need to coat the rice in the oil or butter for a few minutes to seal the grain and prevent it from becoming sticky like most rice dishes. Third, you should add half the warm stock while sauteing the rice and let the rice absorb some of it for a few minutes before adding the rest of the warm liquid and cooking it on high pressure.

How long do I cook Risotto in the Instant Pot for?

You start the cooking process on saute, cooking the onions and garlic, then coating the rice in oil or butter. After adding the broth in two parts, you just need to cook it on HIGH pressure for five minutes, then give it a ten minute natural release. High pressure is important to help the rice fully absorb the liquid, and the natural release keeps the rice from getting sticky.

What can I add to Risotto?

The best part about risotto is it can be a blank canvas for your creativity. Adding lemon, peas and Parmesan is perfect for a chicken or fish dish. Gorgonzola and asparagus risotto holds up very well with something heavier like a pork chop or steak. You can really go crazy and add cinnamon or nutmeg even!

Starting with the liquid, you have a few options. Salted water works, but chicken stock or vegetable stock are the standard liquid used. Sometimes, people substitute about 1/4 of the liquid with white wine, added at the beginning of the process. Just don’t forget to warm the wine first, like you do with the other liquids.

How Can I add Vegetables to Risotta?

You can add just about any veggie to risotto. The cooking time of the vegetable will dictate whether you add them before or after cooking the risotto. Something like onion, butternut squash, mushrooms or asparagus need more time to cook, so they should be added in the saute step. Peas, spinach, or cooked corn can be added at the end of cooking and brought to temperature in the Instant Pot.

Can I add cheese to risotto?

Any cheese that melts and dissolves is a great candidate for finishing off a risotto. Parmesan (fresh, not out of the can) is the classic, but chevre, Swiss, Gorgonzola or blue cheese will make it out of this world.

How long can I keep this in the refrigerator?

When stored in an air tight container, this risotto should last a couple of days. It may not reheat as perfectly as when it was freshly cooked.

What should you serve with risotto?

Risotto is a very versatile dish that can be served alongside many other dishes. A few to consider are:

• Salmon
• Shrimp
• Roasted Chicken
• Cornish game hens
• Chicken thighs
• Scallops
• Sausage links
• Asparagus
• Eggs
• Arugula
• Broccoli

30 Minute Instant Pot Risotto

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Risotto has never been easier! This Instant Pot Risotto recipe can be made in under 30 minutes and comes with so much versatility in customizing it for your preferences.

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Ingredients

• 2 cups Arborio rice
• 4 cups warm stock, chicken or vegetable, divided
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 sprig rosemary
• 1/2-1 cup fresh grated Parmesan cheese or a cheese of your choice
• zest and juice of one lemon, optional
• 1/2 cup peas or another vegetable of your choice
• salt and pepper to taste

Instructions

1. Start by turning the Instant Pot setting to saute.
2. Once it registers as hot, add two tablespoons olive oil and the onions.
3. Cook until translucent. If you plan to add a veggie that needs to be cooked, like mushrooms, add them now to cook.
4. Then add garlic and cook for 30 seconds. Add the butter (or you can use just butter or just oil in this recipe) and melt it.
5. Pour in two cups Arborio rice and stir to coat the kernels in butter.
6. Stir and coat for two to three minutes. A
7. dd two cups warm chicken stock. Stir the broth as it simmers for two to three minutes.
8. This allows the rice to absorb the liquid without scorching on the bottom of the pot.
9. Once the food is simmering in the pot, add the remaining warm broth, set the Instant Pot to high pressure and cook for five minutes.
10. Don't forget to set the valve.
11. After it has done cooking, allow it to release naturally for at least ten minutes.
12. This cooks the rice without it getting sticky.
13. Add any other veggies you want, like peas, the cheese, lemon juice, salt and pepper.
14. Stir to combine. Garnish with a little extra cheese and serve hot. This makes eight servings.

Other Instant Pot Side Dishes:

• Easy Instant Pot Baked Beans
• Instant Pot Hamburger Helper
• Instant Pot Macaroni and Cheese with Bacon

Now that you know how to make Instant Pot risotto in just 30 minutes, there’s no excuse not to try it yourself! This dish is simple, delicious, and perfect for a weeknight meal.

Whether you’re feeding a family of four or cooking for two, this recipe is sure to please. So what are you waiting for? Grab your Instant Pot and get cooking!