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Instant pot risotto garnished with fresh parsley, salt and pepper.
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5 from 1 vote

Instant Pot Risotto

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!
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: Instant Pot Risotto
Servings: 4
Calories: 610kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 tablespoons avocado oil for sautéing 
  • 1/2 cup white onion finely chopped
  • 2 cups Arborio rice
  • 3 teaspoons crushed garlic
  • 1/2 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.
    Instant pot with sautéed onions and wooden spoon.
  • Add rice and crushed garlic. Continue to sauté another 3 minutes while stirring constantly.
    Instant pot with rice and white wine added and stirred with wooden spoon.
  • 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.
    Using a wooden spoon, stirring chicken broth with rice in instant pot.
  • Remove the lid and stir. Add heavy cream and finely graded fresh Parmigiano Reggiano. Stir until well combined and smooth.
    Stirring in parmesan cheese, cream, salt and pepper into risotto with wooden spoon.
  • 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.
    Instant pot risotto garnished with fresh parsley, salt and pepper.

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

Calories: 610kcal | Carbohydrates: 86g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 280mg | Potassium: 369mg | Fiber: 3g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 5mg