If you’ve avoided making risotto because you don’t have time to stand to do all the stirring that’s usually involved, there’s a solution: the Instant Pot!
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, thawed frozen peas and coarsely chopped spinach is added along with the Parmesan cheese as soon as the pressure is released. Taste, season, and serve. That’s all there is to it!
Risotto goes with just about any main meat, fish, or poultry. It’s wonderful 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!
You might like this recipe for Instant Pot coconut rice or this Instant Pot recipe for Parsi rice. This broccoli rice with cheese is another tasty Instant Pot rice dish.
Preparation Notes
Sauté the onions and garlic for 3 minutes, until they are tender. Season with salt and pepper then add the rice and Italian seasoning and sauté for 2 minutes longer, stirring frequently. Then You’ll add the chicken broth to the pan and pressure cook for 6 minutes. It will take approximately 5 to 7 minutes to come to pressure.
Add the spinach, peas, and Parmesan cheese to the finished risotto along with the remaining 2 tablespoons of butter.
Stir the risotto until well blended. Taste and adjust the seasonings with salt and pepper, as needed.
Serve the risotto garnished with extra Parmesan cheese and chopped fresh parsley, if desired.
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 (or onion, about 1/2 to 3/4 cup)
- 4 cloves garlic, pressed
- Kosher salt
- Freshly ground black pepper
- 2 cups chicken broth (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 (fresh grated)
Instructions
- 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.
- Add the chicken broth and stir to combine.
- 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.
- Add the spinach, peas, Parmesan cheese, and the remaining 2 tablespoons of butter. Stir to until the risotto is well blended. Taste and add salt and pepper, as needed.
- Spoon the risotto into a serving bowl and garnish with Parmesan cheese, if desired.
