Risotto is one of those dishes that just elicits a smile, a warmth, and a feeling of both sophistication and comfort. It’s rich, creamy, deeply flavored and seriously satisfying. It’s also a pain in the ass to make. Sorry not sorry, it’s true. So instead, I’ve long made baked versions that go in the oven. And those are fun and delicious for sure. But they are slightly less rich and yummy. So when I got my pressure cooker, I started to think, wait a minute, I bet I can make an Instant Pot risotto that’s fast, easy and every bit as luscious as the traditional kind. I was right and here we are. This Instant Pot risotto is silky and creamy and a little nutty and salty from the Parmesan. It’s just so warm and cozy. And there’s very little hands on time. Once you get it started, you seal the pot, set it and walk away. And when you come back, you’ve got soft, creamy, tender risotto that has that slow and low simmered flavor but is ready, start to finish, in about 30 minutes. It’s just amazing. A must try for sure. So let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make risotto in the Instant Pot. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Rice: Arborio rice is a must for this recipe. The cook timing, flavor and taste will not work with other types of rice. White wine: You’ll want to use a dry white wine, such as sauvignon blanc, pinot Grigio or pinot gris or a dry chardonnay, for this recipe. It’s helpful to choose one you also enjoy drinking. Broth: I use chicken broth, but a vegetable broth would also be fine. I use and recommend low sodium to control the amount of sodium in this dish. Parmesan cheese: This adds a richness and nuttiness to the risotto. I recommend a fresh grated Parmesan for the best flavor (ie, not the stuff in the green can). Add-ins: Feel free to sauté some sliced mushrooms along with the onion or stir some green peas or even cooked chicken into the risotto at the end for a couple of minutes to warm through.
Lots of ways to customize this recipe and make it your own! Oh, a quick disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it. I have found it misleading when trying to plan, so I wanted to be sure to include it here. I’ve included 15 minutes of “additional time” to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. The exact amount of time can vary, but that’s at least a rough estimate. Oh and in case you’re in the market for one, I have and love this 6-quart Instant Pot. OK, let’s get ready to serve this up.
Topping Ideas:
Chopped fresh herbs, such as parsley, chives, etc. Extra Parmesan cheese Pats of butter Cooked, crumbled bacon
Choose your favorites! As for what to pair with this, easy whole roast chicken, pork tenderloin, steak or even the coq au vin I shared last week would be fantastic to round out your meal. Then just add some sort of green vegetable - broccoli, green beans, asparagus, spinach - and you are ready to dine! And lastly, let’s talk about what to do with any leftovers. Cause not a single bite should go to waste. I hope you give this risotto a try for a quick and easy version you can make any night of the week. Enjoy! XO, Kathryn Rice: Arborio rice is a must for this recipe. The cook timing, flavor and taste will not work with other types of rice. White wine: You’ll want to use a dry white wine, such as sauvignon blanc, pinot Grigio or pinot gris or a dry chardonnay, for this recipe. It’s helpful to choose one you also enjoy drinking. Broth: I use chicken broth, but a vegetable broth would also be fine. I use and recommend low sodium to control the amount of sodium in this dish. Parmesan cheese: This adds a richness and nuttiness to the risotto. I recommend a fresh grated Parmesan for the best flavor (ie, not the stuff in the green can). Add-ins: Feel free to sauté some sliced mushrooms along with the onion or stir some green peas or even cooked chicken into the risotto at the end for a couple of minutes to warm through. Leftovers: Once cooled, leftover risotto can be stored in a covered container in the refrigerator. It will keep for up to 3-4 days. Reheating: You can reheat risotto stovetop or in the microwave. Add about 2-3 tablespoons of broth or water per cup of risotto to add moisture and help it loosen back up. Reheat in a microwave-safe bowl for 1 minute, then stir and add additional time as needed. Or warm the extra broth or water in a small pan on the stove, then add the leftover risotto and heat until warmed through. Freezing: You can freeze leftover risotto for up to 2-3 months. The texture can be mildly affected and the taste won’t be quite as creamy as the original, but it will keep. Thaw overnight in the refrigerator and then reheat.
