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!
Ingredients in Instant Pot Risotto
- Olive oil (or butter)
- Onions and Garlic –or shallot, or leek
- Arborio rice or short grain Spanish rice (Bomba) and…in a pinch, sushi rice will work too.
- Dry White Wine
- Stock or Broth- chicken or vegetable
- Salt and Pepper
- Freshy Grated Parmesan (or sub other cheeses- pecorino, manchego, goat cheese or vegan cheese, etc. )
- lemon zest from one lemon(optional)
- Fresh herbs
How to Make Instant Pot Risotto
Set Instant Pot to “Saute” Function, and saute onions and garlic in olive oil until tender and golden.
Add the rice and coat it with the oil, stirring for one minute.
Add 1/4 cup dry white wine, and cook this off.
Add all 4 cups broth or stock. The nice thing about making risotto in the instant pot is, you don’t need to add warm broth gradually, like you do in stovetop risotto.
- Pressure cook for 6 mins on high.
- Manually release after 5 minutes.
After it is pressured cooked, do the quick release after 5 minutes. Give a good stir and you will find it perfectly cooked! I have cooked a LOT of Risotto recipes for catered events over the years… and this version is truly just as good!
Stir in any additions you like. Here I’ve added parmesan 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 it 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.
What to serve with Instant Pot Risotto:
- Top it with a piece of this Salmon or this Chicken or this Cod
- Roasted Vegetables or Wilted Kale
- These Sauteed Mushrooms
Please enjoy the ease of this Instant Pot Risotto and let me know what you think in the comments below.
Hope you are well, all is well here.