Servings
Font
Back
0 from 0 votes

Instant Pot Risotto

Rich, creamy and SO easy, Instant Pot risotto takes the fuss out of making risotto. Customize this pressure cooker recipe to make it yours!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 389 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 3 tablespoons unsalted butter
  • 1 cup chopped shallot about 2 medium, or chopped yellow onion
  • 3 cloves garlic minced
  • ½ cup dry white wine such as Sauvignon Blanc, or additional chicken stock
  • 1 ½ cups arborio rice
  • ¾ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon ground black pepper
  • ½ teaspoon saffron threads optional
  • 4 cups unsalted chicken stock or vegetable stock
  • ¾ cup freshly grated Parmesan cheese plus additional for serving
  • ½ teaspoon lemon zest from about 1/2 medium lemon
  • 2 tablespoons freshly squeezed lemon juice from about 1/2 medium lemon
  • 2 teaspoons chopped fresh thyme or chopped parsley, chives, or other herbs of choice, plus additional for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving 1(of 6) Calories 389kcal (19%) Carbohydrates 55g (18%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 31mg (10%) Potassium 393mg (11%) 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

% 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.