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Want creamy, rich risotto without constantly standing at the stove? This Instant Pot risotto gives you that same restaurant-style texture with way less effort!
Risotto… But Make It Easy.
My daughter loves making risotto. She’s also a huge fan of Gordon Ramsay (she literally has a Gordon Ramsay flag in her room… but that’s another story), and since he’s known for his risotto, she’s all about it. She makes it any chance she can get, which I’m not complaining because I get to enjoy it without doing the work. If you’ve ever made risotto on the stovetop, you know it takes a good 40-45 minutes of standing there, slowly adding liquid and stirring the whole time. With this Instant Pot risotto recipe you can get surprisingly similar results without all the constant attention. Even Gordon Ramsay can’t deny that this is the way to go when you are craving risotto but are pressed for time (Gordon, if you are reading this my daughter says “hi” and that she’s your biggest fan).
🩷 Erica
Key Ingredients
Arborio Rice: This rice is a short-grain rice that is super easy to find in most markets. Try not to substitute this rice if you can. It is the best rice to use for this recipe.
Avocado oil: Vegetable or canola oil can also be used. I have been loving using avocado oil in everything just because it’s a healthier option that can handle high heat.
White onion: I like the flavor of while onion best but you can also use a yellow onion or shallots. Use what you have on hand. Just make sure it’s very finely diced so it incorporates well into the rice.
Garlic: Go for fresh garlic here. Give it a good smash and mince it as finely as you can. I like to add it at the same time as the rice so its less likely to burn.
White wine: Don’t skip out on the white wine. It really gives the risotto the flavor that it needs. The alcohol cooks off leaving just the rich flavors. If you are absolutely against using white wine you can just use chicken broth instead, but I’m telling you it won’t be quite as good!
Chicken broth: I like to keep it pretty savory when it comes to risotto so regular chicken broth (or stock) is the way to go. Low-sodium variations don’t taste as good but if that’s your thing, go for it.
Heavy cream: This is another one you aren’t going to want to substitute. The heavy cream is what makes it so creamy and good. Don’t substitute and don’t skimp.
Parmigiano Reggiano (or block parmesan cheese): Please don’t use the powdery parmesan for this recipe. It won’t be as good and it won’t melt in right. Get a block and shred it yourself straight into the risotto.
Additions and Variations
Mushrooms – Mushrooms can be added before or after cooking. Sauté sliced mushrooms in the Instant Pot after the onions until they start to brown (you may need to add a little extra oil or even some butter), then continue with the recipe as written. If you want to add the mushrooms after cooking, use our recipe for sautéed mushrooms and stir them in after cooking.
Asparagus – This is a good one (they are all good ones but still). I like sautéing the asparagus and adding it at the end. You have got to try it using our sautéed sweet asparagus recipe (seriously so good)! Technically you can add asparagus in to the recipe before pressure cooking but I have found that this makes the asparagus too mushy.
Peas – Add frozen peas at the very end, right after pressure cooking when you stir in the cream and cheese. The heat from the risotto will heat them through in a couple minutes without overcooking them.
Truffle – Ok fancy pants, want to add some truffle? Stir in a small drizzle of truffle oil or a little truffle butter at the very end with the cheese, or shave fresh truffle over the top just before serving. A little goes a long way, so keep it light.
How to Make Risotto in the Instant Pot
- Turn the Instant Pot to sauté mode and heat the avocado oil. Add the chopped onion and cook for 2-3 minutes, until softened.
- Stir in the Arborio rice and garlic, cooking for another 2-3 minutes while stirring so the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice. Add the chicken broth and give everything a good stir, making sure nothing is stuck to the bottom.
- Cancel sauté mode, secure the lid, and cook on high pressure for 5 minutes. Let it naturally release for 7 minutes, then carefully do a quick release. Remove lid and stir.
- Add the heavy cream and freshly grated Parmesan, stirring until smooth and creamy.
- Season with salt and pepper to taste. If needed, stir in a splash of chicken broth to loosen it up to your desired consistency, then garnish with parsley and serve.
Storing and Reheating Tips
Risotto is definitely best served fresh, right after it’s made. It’s just so quick and easy in the Instant Pot that there’s no point in making it ahead and trying to serve later. The creaminess and texture won’t be the same and it just won’t be as good as when it’s served fresh.
That being said, if you do end up with leftovers, just store them in an airtight container in the fridge for up to 3 days. When you reheat it, add a splash of chicken broth, milk, or cream and warm it slowly on the stovetop or in the microwave, stirring as you go, until it loosens up and gets creamy again.
Frequently Asked Questions
This is totally normal and also super easy to fix. Risotto thickens as it sits. Just stir in a splash of chicken broth, milk, or cream at the end until it loosens up and gets creamy again.
Most of the time it’s because something was stuck to the bottom before pressure cooking. Make sure you deglaze really well after adding the wine and scrape up anything stuck so the pot can come to pressure.
You can, but it won’t be the same. Arborio rice is what gives risotto that creamy texture, so if you swap it out, it’ll taste more like regular rice than true risotto.
No, but it really does add a nice depth of flavor. If you skip it, just use a little extra broth, but if you have it on hand, I definitely recommend using it.
More Instant Pot Rice Recipes
Have you tried this Instant Pot risotto? I’d love to hear how it turned out for you! Leave a comment below and let me know what you think. And don’t forget to snap a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍚
Instant Pot Risotto
Ingredients
- 2 tablespoons avocado oil, for sautéing
- 1/2 cup white onion, finely chopped
- 2 cups Arborio rice
- 3 teaspoons crushed garlic
- ½ cup white cooking wine
- 4 cups chicken broth
- 1/3 cup heavy cream
- 1/2 cup Parmigiano Reggiano cheese, or Parmesan, fresh finely grated
- salt and pepper, to taste
Instructions
- Heat avocado oil on sauté mode in the instant pot. Add onions and sauté for about 2 minutes or until the onions become soft.
- Add rice and crushed garlic. Continue to sauté another 3 minutes while stirring constantly.
- Add white wine and stir until it is absorbed by the rice. Then add chicken broth and stir so no rice is stuck on the bottom. Hit cancel on the instant pot, lock the lid in place, then manually pressure cook on high for 5 minutes. Allow to natural release for 7 minutes and then do a quick release.
- Remove the lid and stir. Add heavy cream and finely graded fresh Parmigiano Reggiano. Stir until well combined and smooth.
- Add salt and pepper to taste. If the risotto is too thick and sticky, add a little bit of chicken broth a few tablespoons at a time until it reaches your desired consistency. Garnish with fresh parsley and fresh cracked pepper.
Equipment
- Instant Pot Pressure Cooker
Notes
- Don’t rinse the rice. The starch on Arborio rice is what gives risotto that creamy texture, so you want to keep it.
- Cut the onion small and cook it until soft, not browned. This keeps the flavor mellow and lets the risotto stay smooth instead of having big crunchy pieces.
- Give it a minute before serving. After you stir everything together at the end, let it sit for 1-2 minutes to thicken up and come together before dishing it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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