Instant Pot Risotto
User Reviews
5
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Total Time
30 mins
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Servings
4 - 6
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Calories
408 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Instant Pot Risotto
Description
This risotto recipe uses the Instant Pot to streamline the traditional preparation of risotto with arborio rice, aromatics like onion, shallot, and garlic, and a deglazing step with dry white wine to add depth. Butter is used for sautéing and coating the rice to develop a nutty flavor. The rice is then pressure cooked in chicken stock combined with soy sauce, which adds an unexpected savory note enhancing umami without overpowering.
After cooking, green peas are stirred in for color and a mild sweetness. Freshly grated Parmesan rounds out the richness. The dish is garnished with shaved Parmesan, chopped chives, and shredded prosciutto to add texture, herbal brightness, and a salty contrast. The flexibility in seasoning and additional toppings allows tailoring the risotto to taste.
Care is taken to balance salt levels especially from salty ingredients like prosciutto and soy sauce. This method produces a creamy, tender risotto quickly with minimal hands-on stirring, ideal for those seeking classic risotto texture and flavor made more convenient.
Ingredients
- 2 cups (400g) arborio rice
- 3 tablespoons (42g) butter or 2 tablespoons unsalted butter + 1 tablespoon olive oil, unsalted
- 1 (200g) onion , diced
- 1 (20g) shallot diced, small, optional
- 4 (14g) garlic minced, cloves
- ½ cup (125ml) dry white wine Pinot Grigio
- 4 cups (1L) chicken stock unsalted
- 2 tablespoons (30ml) soy sauce regular
- ½ - 1 cup (85g - 170g) green peas
- 42 grams Parmesan Cheese , freshly grated
Garnish
- Parmesan Cheese shaved
- chives , finely chopped
- prosciutto , cut or shred into small pieces
Instructions
- Saute Onions & Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
- Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice’s edges become translucent, while the center remains white.
- Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
- Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes, then Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
- Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, stir and cook for another few minutes using "Sauté" function. Add in 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
- Serve: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. Enjoy~*Note: For the best tasting experience, serve risotto immediately.
Notes
- Adjust the amount of prosciutto added after tasting to manage saltiness in the final dish.
- Soy sauce enhances umami depth in the risotto and should be added carefully to balance flavors.
- Rate and comment on the recipe if you try it to provide feedback to the creators.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 499mg | 21% |
| Potassium | 352mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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