Instant Pot Risotto
Discover how to make creamy Instant Pot risotto in minutes. No more constant stirring – let the pressure cooker do the work!
If you’ve ever skipped making risotto because of all the stirring, the Instant Pot is a game changer. With this hands-off method, you can have a rich, creamy Instant Pot risotto on the table in under 30 minutes—no constant stirring required!
The Instant Pot makes it so easy to make a rich, creamy risotto, you’ll probably make a batch or two every week. All you do is sauté some shallots or onions and garlic in butter, add the rice and broth, and set the timer. The pressure cooker does the rest.
In this version, steamed peas and coarsely chopped spinach give the risotto bright color and flavor. As soon as the pressure is released, Parmesan cheese is added to the pot. Taste, season, and serve—that’s all there is to it!
Risotto goes with just about any main meat, fish, or poultry. It’s terrific with sautéed shrimp or scallops, or add some cooked lobster meat when you add the vegetables. Mushrooms would be an excellent addition as well. Sauté about 1 cup of sliced mushrooms along with the shallots and garlic. Or serve it alongside an everyday meatloaf or Salisbury steaks to make the meal feel extra special!
Recipe Variations
- Mushroom Risotto: Sauté 1 cup sliced mushrooms along with the shallots and garlic.
- Lemon Flavor Twist: Add 1 teaspoon lemon zest and a squeeze of fresh lemon juice before serving.
- Seafood Risotto: When adding the spinach and peas, stir in cooked shrimp, scallops, or chunks of lobster meat.
- Cheesy Swap: Replace the Parmesan with Pecorino Romano or a mix of Parmesan and fontina for extra creaminess.
- Herb Boost: Stir in 1 tablespoon of fresh chopped basil or thyme at the end for added freshness.
- Vegan Version: Use olive oil instead of butter, vegetable broth in place of chicken broth, and a plant-based cheese alternative.
Storage and Reheating
Refrigerator:
Transfer leftover risotto to an airtight container and refrigerate for up to 4 days.
Freezer:
For best texture, risotto is best enjoyed fresh or refrigerated. Freezing can affect the creaminess, but if needed, freeze in a freezer-safe container for up to 1 month. Defrost in the fridge overnight.
To Reheat:
Reheat gently on the stovetop or in the microwave, adding a splash of broth, milk, or water to loosen it up. Stir frequently and heat until warmed through.
You might like this recipe for Instant Pot coconut rice or Parsi rice. This broccoli rice with cheese is another quick and tasty Instant Pot rice dish.
PrintInstant Pot Risotto
The Instant Pot makes it incredibly easy to make a creamy, delicious risotto. Try this effortless method!
- Prep Time: 10 minutes
- Pressure Time: 7 minutes
- Cook Time: 9 minutes
- Total Time: 26 minutes
- Yield: 4 to 6 servings 1x
- Category: Instant Pot, Rice, Peas, Spinach
- Method: Pressure Cook
- Cuisine: Italian
Ingredients
- 4 tablespoons butter, divided
- 2 shallots (finely chopped)
- 2 teaspoons minced garlic
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 cups chicken broth (preferably low sodium)
- 1 cup arborio rice
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups baby spinach (coarsely chopped, packed)
- 1 cup frozen peas (steamed)
- 1/3 cup Parmesan cheese (freshly grated)
Instructions
- Sauté: Choose the Instant Pot sauté setting (low) and add 2 tablespoons of butter. When the butter is sizzling, add the chopped shallots and garlic. Cook, stirring, for about 3 minutes, or until the shallots are softened. Add about 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Add the rice and Italian seasoning and cook, stirring, for 2 minutes longer. Cancel the sauté function and add the chicken broth; stir to combine.
- Pressure Cook: Secure the lid and make sure the valve is in the sealing position (this is automatic on some Instant Pots). Choose the manual or pressure cook button, high pressure, and set the time for 6 minutes. It will take approximately 5 to 7 minutes to build pressure. When the time is up, quickly release the pressure by moving the valve or switch to the venting position.
- Finish the Dish: Add the spinach, peas, and Parmesan cheese to the pot, along with the remaining 2 tablespoons of butter. Stir until the risotto is well blended and the spinach is wilted. Taste and add salt and pepper, as needed.
- Garnish and Serve: Spoon the risotto into a serving bowl and garnish with Parmesan cheese, if desired.
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 2.8 g
- Sodium: 1006.4 mg
- Fat: 15.1 g
- Carbohydrates: 21.5 g
- Fiber: 2.2 g
- Protein: 8.7 g
