The EASIEST recipe for Instant Pot Risotto! No more fussing over the stove, this hands-off risotto recipe can be made in 35 minutes and is easily adaptable. Add mushrooms, seasonal veggies or seafood, or keep it simple with cheese and herbs.
What I love about this Instant Pot Risotto- is how ridiculously easy it is! I honestly had no idea how good it would turn out, so delicious with such little effort! A pleasant surprise.
The best part is how creative you can get with this basic risotto recipe. Here I’ve kept it intentionally very simple with lemon zest, manchego cheese and fresh dill (which I LOVED) but ohhhhhh the many ways you can go with this! Truly endless!
Add seasonal mushrooms, roasted butternut squash, baby spinach, sauteed asparagus, English peas, a veggie medley from all the strays in your fridge, etc. Stir in goat cheese instead of traditional parmesan, or try pecorino or manchego, which was super yummy. Use leeks instead of onions. You get the idea. 🙂
I can’t wait to see what you come up with! (Remember to hashtag #feastingathome to show me your creations on Instagram!)
A tip on rice: Use Arborio rice or if, in a pinch, sushi rice will work too.
Saute onion and garlic in olive oil or butter.
Add 2 cups Arborio Rice and saute in the oil.
Add 1/4 cup white wine, and cook this off.
Add 4 cups chicken or veggie broth or stock. If taking this in a seafood direction, fish stock is a great option too.
how long to pressure cook risotto?
- Pressure cook for 6 mins on high.
- Manually release after 5 minutes.
Stir in any additions you like. Here I’ve added manchego cheese, a little more stock to give it a creamy texture, lemon zest and fresh dill.
- Add seasonal mushrooms: Saute 1 pound of sliced mushrooms with the onion and garlic then pressure cook them along with the risotto. This would also work well with cubes of butternut, corn, or veggies that would discolor or get too overcooked.
- Add Sauteed/Blanched Veggies: saute asparagus on the stove, or blanch spring peas, or blanch broccoli or other vibrant veggies then stir them into the risotto at the end. I prefer to stir these in at the end so they stay nice and vibrant green.
- Add fresh greens: like baby spinach or sauteed kale.
- Add seafood! Top with sauteed shrimp or stir in lobster or crab meat.
- Add Roasted Veggies: You can roast and puree veggies, then stir the puree in, creating an extra creaminess – like roasted butternut, roasted carrots or parsnips, beets, winter squash… you get the idea. 🙂
- Add herbs – rosemary, thyme, sage, chives, tarragon, basil, mint etc.
- Add different cheeses– pecorino, manchego, cheddar, creamy goat cheese, etc.
For extra richness, stir in a little butter if you like. Or even just a drizzle of olive oil.
Enjoy the Instant Pot Risotto and let me know how you like it in the notes below.
Stay well. Drink your probiotics. Sleep.
instant pot risotto
- Author: Sylvia Fountaine
- Prep Time: 12
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4-6
- Category: main, side, vegetarian
- Method: Instant pot, pressure cooker
- Cuisine: Italian
The easiest recipe for Instant Pot Risotto! No more fussing over the stove, this hands-off risotto can be easily adapted to your tastes. See notes for ideas!
- 2 tablespoons olive oil (or butter)
- 1 white or yellow onion, diced
- 4 garlic cloves, rough chopped
- 2 cups Arborio rice or short grain Spanish rice (Bomba)
- 1/4 cup white wine
- 4 cups veggie stock or chicken stock or broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 – 1 cup parmesan (or sub other cheeses- pecorino, manchego, goat, etc. )
- drizzle of olive oil or a couple tablespoons of butter (optional)
- lemon zest from one lemon, optional
- more stock or broth to the desired consistancy
- Sauteed Mushrooms (or smoked mushrooms)
- Roasted butternut squash and sage
- sauteed asparagus and lemon zest
- spring peas and tarragon
- olive oil roasted tomatoes
Add wine and cook this off, about 2 mintues. Add the stock and bring to a light simmer, scraping up any browned bits. Stir in salt and pepper. If adding any dried herbs, add now.
Set Instant pot to High Pressure for 6 minutes. Manually release after 5 minutes (letting this naturally release all the way may result in rice that is slightly overcooked )
Stir in the lemon zest, grated parmesan or other cheese, optional butter, and any optional addtions you like.
Then stir in a little more broth to loosen it up and give it nice creaminess.
Adjust salt and pepper. Divide among bowls and top with fresh herbs and more finely grated cheese.
- You could saute 1 pound of sliced mushrooms with the onion and garlic then pressure cook them along with the risotto. This would also work well with cubes of butternut, corn, or veggies that would discolor or get too overcooked.
- Or, while the risotto is cooking, you could saute asparagus on the stove, or blanch spring peas, or blanch broccoli or other vibrant veggies then stir them into the risotto at the end. I prefer to stir these in at the end so they stay nice and vibrant green.
- You could also stir in fresh baby spinach or sauteed kale.
- You can roast and puree veggies, then stir the puree in, creating an extra creaminess – like roasted butternut, roasted carrots or parsnips, beets, winter quash… you get the idea. 🙂
- Feel free to add any herbs – rosemary, thyme, sage, chives, tarragon, basil, mint etc. ( If using dry, use 1 teaspoon dry herbs, add to broth before pressure cooking.)
- Feel free to play with cheeses- manchego, creamy goat cheese, etc.