Servings
Font
Back
0 from 9 votes

Instant Pot Pesto Risotto

You'll never make risotto on the stove top again, after you see how easy it is to make perfectly creamy Pesto Risotto in an Instant Pot!

Prep Time
10 mins
Cook Time
10 mins
Total Time
29 mins
Servings: 4 people
Calories: 660 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Risotto
  • ¼ cup butter
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 2 cups arborio rice
  • 4 cups vegetable broth
  • ½ cup basil pesto
  • ½ cup Parmesan Cheese grated
Roasted Cherry Tomatoes
  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper
Bowls - Optional Toppings
  • 8 oz burrata cheese
  • 4 links Italian chicken sausage
  • 1 tbsp fresh basil leaves chopped

Instructions

Risotto
    Cup of Yum
  1. Add the butter to an Instant Pot, or electric pressure cooker, on the sauté function.
  2. Add onions and garlic, sauté 4-5 minutes.
  3. Add the arborio rice and toast it in the bottom of the Instant Pot for 2-3 minutes.
  4. Add the vegetable broth to the Instant Pot. Place the lid on the Instant Pot and make sure it is set to “sealing”.
  5. Press the cancel button on the Instant Pot to turn off the saute funtion, then press the manual button and set the Instant Pot to high pressure for 6 minutes.
  6. After the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.
  7. Remove the lid and stir in the pesto and parmesan cheese.
Roasted Cherry Tomatoes
  1. While the risotto is cooking in the instant pot, prepare the roasted cherry tomatoes.
  2. Preheat the oven to 400°F.
  3. Toss the cherry tomatoes and 4 whole garlic cloves with olive oil, balsamic vinegar, Italian seasoning, sea salt and black pepper.
  4. Spread the tomatoes out on a foil-lined baking sheet and place in the oven for 20 minutes.
  5. If you’d like to add sausage to the bowls, roast the sausage in the oven on a separate baking sheet at the same time and temperature as the cherry tomatoes.
Bowls
  1. Divide the risotto between four bowls.
  2. Top with the roasted cherry tomatoes.
  3. Slice the sausages and add one sliced sausage link to each bowl.
  4. If desired, add burrata cheese and basil leaves to each bowl.

Notes

  • The nutritional information provided does not include the toppings, only the nutrition for the pesto risotto.
  • To make this recipe vegan, use a non dairy butter, vegan parmesan style cheese and pesto that does not contain dairy, like this Kale Pesto.

Nutrition Information

Calories 660kcal (33%) Carbohydrates 90g (30%) Protein 13g (26%) Fat 27g (42%) Saturated Fat 11g (55%) Cholesterol 41mg (14%) Sodium 1534mg (64%) Potassium 155mg (4%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1578mg (32%) Vitamin C 4mg (4%) Calcium 218mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 660

% Daily Value*

Calories 660kcal 33%
Carbohydrates 90g 30%
Protein 13g 26%
Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 41mg 14%
Sodium 1534mg 64%
Potassium 155mg 3%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1578mg 32%
Vitamin C 4mg 4%
Calcium 218mg 22%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.