Instant Pot Risotto
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Instant Pot Risotto
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Rich, creamy and SO easy, Instant Pot risotto takes the fuss out of making risotto. Customize this pressure cooker recipe to make it yours!
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Ingredients
- 3 tablespoons butter unsalted
- 1 cup shallot about 2 medium, or chopped yellow onion, chopped
- 3 cloves garlic minced
- ½ cup white wine such as Sauvignon Blanc, or additional chicken stock, dry
- 1 ½ cups arborio rice
- ¾ teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper ground
- ½ teaspoon saffron optional, threads
- 4 cups unsalted chicken stock or vegetable stock
- ¾ cup Parmesan Cheese plus additional for serving, freshly grated
- ½ teaspoon lemon from about 1/2 medium lemon, zest
- 2 tablespoons lemon juice from about 1/2 medium lemon, freshly squeezed
- 2 teaspoons thyme or chopped parsley, chives, or other herbs of choice, plus additional for serving, chopped fresh
Instructions
- Place the butter in the Instant Pot and turn to saute. When it's nearly melted, add the shallot and cook, stirring often, until it softens, about 3 minutes.
- Stir in the garlic and let cook 30 seconds. Pour in the wine to deglaze, using a wooden spoon to scrape up any stuck on bits from the bottom of the pot.
- Stir in the rice, salt, pepper, and saffron. Pour in the stock. The rice should be completely submerged; if not, add more stock or water until it is.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 6 minutes—the pressure will build, then the 6-minute timer will begin. Once the timer goes off, let the pressure release naturally for 5 minutes, then vent to release any remaining pressure.
- Carefully open the pot. Stir in the Parmesan, lemon zest, lemon juice, and thyme. Taste and adjust seasoning as needed. Depending upon your stock, you may want more salt and/or pepper.
- If the risotto is thinner or the rice chewier than you would like, turn the Instant Pot OFF, then back to SAUTE. Let simmer for a few minutes more, stirring very frequently to prevent sticking. The risotto should be creamy and the rice should be tender but still maintain a little bite (you don’t want it to be mushy). Turn OFF. Let the risotto cool a few minutes (it will thicken a bit more). Serve hot with additional Parmesan and herbs.
Notes
- TO STORE: Refrigerate Instant Pot risotto in an airtight storage container for up to 4 days.
- TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat or in the microwave. Add more water or stock as needed to thin it.
- TO FREEZE: Freeze risotto in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- TO STORE: Refrigerate Instant Pot risotto in an airtight storage container for up to 4 days.
- TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat or in the microwave. Add more water or stock as needed to thin it.
- TO FREEZE: Freeze risotto in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 6)
Calories
389kcal
(19%)
Carbohydrates
55g
(18%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
31mg
(10%)
Potassium
393mg
(8%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
322IU
(6%)
Vitamin C
7mg
(8%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 389kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Potassium | 393mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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