5.0 from 3 votes
Instant Pot Risotto
Craving creamy perfection without constant stirring? Instant Pot Risotto to the rescue!
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 4 servings
Calories: 371 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 cup arborio rice
- 2 cups vegetable broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Set the Instant Pot to 'Sauté' mode and heat olive oil. Add onions and cook until soft, about 7-8 minutes, then add garlic and sauté for another minute.
- Cancel 'Sauté' mode. Add Arborio rice, vegetable broth, salt, and pepper to the pot. Secure the lid, set the valve to 'Seal', and cook on 'Pressure Cook' mode for 6 minutes.
- Once cooking is complete, perform a quick release of pressure. Stir in frozen peas, butter, and Parmesan cheese until well combined.
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Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
875mg
(36%)
Potassium
206mg
(6%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
758IU
(15%)
Vitamin C
18mg
(20%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 875mg | 36% |
| Potassium | 206mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.