Creamy Instant Pot risotto doesn’t require standing by a hot stove and stirring for 20 minutes or more. You’ll love this hands-off method of making risotto!
Recipe Overview
Why you’ll love it: Your Instant Pot already handles rice perfectly — it makes risotto easy and reliably creamy.
How long it takes: 35 minutes
Equipment: Instant Pot pressure cooker
Servings: 10 half-cup servings
Picture a bowl of steaming, silky risotto — pure comfort food. That velvety texture is indulgent but, surprisingly, most risotto recipes don’t use cream. A little butter and Parmesan add flavor, but the characteristic creaminess comes from the starch released by short-grain arborio rice.
I enjoy ordering risotto at restaurants, but the traditional stovetop method — adding warm broth a ladle at a time and stirring for 20–30 minutes — can feel like a chore. That’s where the Instant Pot shines: this version is mostly hands-off and produces excellent results in far less active time.
If you’re unsure whether the Instant Pot makes a meaningful difference, try this recipe. It highlights why pressure cooking is ideal for risotto and may convince you to use the appliance more often.
Below are related Instant Pot recipes you might enjoy.
- Instant Pot brown rice or Instant Pot jasmine rice
- Instant Pot boiled eggs (they peel easily every time)
- Instant Pot pulled pork (tender pork in a fraction of the time)
- Instant Pot mashed potatoes (this one won my mom over)
- Instant Pot applesauce (turn plain apples into delicious homemade applesauce)
- Instant Pot polenta
If you’re still unsure about your Instant Pot, give this simple adaptation of a classic Italian dish a try — it’s easy and delicious.
About This Risotto Recipe
The biggest difference from the traditional method is that you don’t add broth little by little. The Instant Pot eliminates that constant stirring yet still yields a creamy, flavorful risotto. Try it and see — most people can’t tell the difference between this and the stovetop version.
What kind of rice do you use for risotto?
Use arborio rice, a short-grain Italian variety that is high in starch. Long-grain or jasmine rice won’t produce the same creamy texture, so resist the temptation to substitute.
What You’ll Need
- Arborio rice: 2 cups dry rice. Do not rinse — you want the surface starch.
- Broth: 4 cups (32 oz) low-sodium chicken or vegetable broth, warmed.
- Butter & olive oil: For sautéing; butter for flavor and oil for a higher smoke point.
- Onion: 1 medium, finely chopped.
- Garlic: 2 cloves, minced (add more if you love garlic).
- Salt & pepper: Adjust to taste; remember Parmesan adds saltiness.
- Dry white wine: 1/4 cup (optional) for brightness — chardonnay, sauvignon blanc, or pinot grigio work well.
- Thyme: 1 teaspoon fresh or 1/2 teaspoon dried.
- Parmesan cheese: 1 cup freshly grated (about 3 ounces) for best flavor and melt.
How To Make Instant Pot Risotto
Follow these straightforward steps.
1. Heat the broth. Warm the broth in a saucepan over medium-high heat until it reaches a low simmer, then reduce heat to keep it warm.
2. Sauté aromatics. Set the Instant Pot to Sauté. Add butter and olive oil, then cook the chopped onion with a pinch of salt for 3–4 minutes until translucent. Add the garlic and cook 1 minute until fragrant.
3. Toast the rice. Add the arborio rice (unrinsed) and stir constantly for 2–3 minutes until the rice edges look slightly translucent and smell toasted.
4. Deglaze with wine. Pour in the white wine and scrape any browned bits from the pot bottom. Cook 2–3 minutes until the wine reduces slightly.
5. Add broth and thyme. Pour in the hot broth and add thyme. Stir to combine and push any rice sticking to the sides into the liquid.
6. Pressure cook. Lock the lid and set the valve to seal. Select Manual/Pressure Cook on high for 5 minutes. Note: it takes about 10 minutes for the pot to reach pressure.
7. Finish and serve. Quick-release the pressure, remove the lid, and stir in the grated Parmesan. Taste and adjust seasoning with salt and pepper. Serve immediately while creamy.
FAQs
Yes. White wine is traditional and adds acidity and depth, but you can omit it. As an alternative, add a tablespoon of lemon juice or white wine vinegar for a touch of acidity.
Do not rinse arborio rice. The surface starch helps create the risotto’s creamy texture, so rinsing will reduce that creaminess.
Parmesan is traditional and adds a savory finish, but you can substitute cheeses like Gruyère, Romano, asiago, or sharp cheddar depending on your taste.
Make It Your Own
Risotto is wonderful on its own, but here are a few easy ways to customize it.
- Add vegetables: Stir in blanched asparagus, sautéed mushrooms, spinach, peas, or roasted vegetables after cooking.
- Add protein: Top with grilled or sautéed shrimp, scallops, chicken, salmon, or seared beef to make it a main course.
What goes well with Risotto?
Serve risotto as a side alongside roasted or grilled proteins and vegetables. It pairs especially well with salmon, chicken, or simply a crisp green salad and roasted veg.
Storage & Reheating Tips
Risotto is best served immediately. As it cools, the rice keeps absorbing liquid and becomes thicker.
Refrigerate: Store leftovers in an airtight container for 3–5 days. Risotto does not freeze well.
Reheat: Gently reheat in the microwave or on the stovetop. If it’s too thick, stir in a little warm broth to loosen the texture.
More Instant Pot Recipes
Instant Pot Broccoli Cheese Soup
Instant Pot Honey Sriracha Chicken
Instant Pot Pasta with Sausage, Spinach, and Tomatoes
Instant Pot Beef Stew
Instant Pot Risotto Recipe
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 3/4 cup finely chopped onion (about 1 medium onion)
- 1/2 teaspoon kosher salt, more to taste
- 2 cloves garlic, minced
- 2 cups arborio rice
- 1/4 cup dry white wine
- 1 teaspoon fresh thyme leaves, roughly chopped (or 1/2 teaspoon dried)
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium-high heat, warm broth to a low simmer.
- Set a 6-quart Instant Pot to Sauté. Add butter and oil. When butter is melted, add onion and salt; cook 3–4 minutes until translucent. Add garlic and cook 1 minute until fragrant.
- Add rice and cook, stirring, for 2–3 minutes to toast the rice. The rice edges will become slightly translucent.
- Add wine and scrape any browned bits from the pot bottom. Cook 2–3 minutes until the wine is slightly reduced.
- Add the warm broth and thyme. Stir and push down any rice sticking to the edges.
- Place the Instant Pot lid on and turn the valve to seal. Set to Manual/Pressure Cook on high for 5 minutes. It will take additional time to pressurize.
- When cooking finishes, quick-release the pressure by turning the valve to vent. Remove the lid.
- Stir in the Parmesan cheese. Taste and season with salt and pepper. Serve immediately; the risotto will thicken as it cools.
Notes
- After cooking, stir in blanched asparagus, sautéed mushrooms, peas, or your favorite vegetables.
- Top with grilled shrimp, scallops, chicken, salmon, or beef to make it a main course.
- Store leftovers in an airtight container in the fridge for 3–5 days. Reheat gently and add a little warm broth if needed. Risotto doesn’t freeze well.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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