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Instant Pot Risotto Recipe
5 from 6 votes

Instant Pot Risotto Recipe

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
5 mins
Cook Time
11 mins
Additional Time
20 mins
Total Time
36 mins
Servings: 6 servings
Course: Dinner

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter divided
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • kosher salt
  • 1 1/2 cups arborio rice risotto rice
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 4 cups chicken stock low-sodium
  • 1/2 cup Parmesan Cheese grated, plus more for sprinkling
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Using the saute function, heat olive oil and 1 tablespoon butter in an Instant Pot. Add onion and a pinch of salt, and sauté, stirring occasionally, until onion is soft (about 3 minutes). Stir in garlic and cook just until fragrant (about 30 seconds). Stir in the rice and cook for 1 1/2 minutes, then add the white wine and cook for 1 more minute.
  2. Stir in stock, cover and cook on high pressure for 5 to 6 minutes. 5 minutes will result in a slightly al dente risotto (similar to a stovetop risotto). 6 minutes will give you a super creamy risotto. Allow the pressure to release naturally. Stir in the Parmesan cheese and remaining 1 tablespoon butter, and continue to stir until the rice has absorbed the rest of the liquid and gets creamy (about 3 minutes). Season to taste with additional salt.
  3. To serve, spoon risotto into a shallow bowl and top with extra Parmesan cheese and freshly ground black pepper.