My kids absolutely love risotto. They honestly ask for it at least twice a month. We love it too, but with the way our lives go, taking an hour at the stove just isn’t really an option most nights. This Instant Pot risotto is the perfect solution. This recipe has only about 10 minutes total of hands-on time, and the rest is handled by your pressure cooker. The result is magically creamy risotto that your family will adore and that is less time intensive than stovetop risotto. There are so many great variations to this basic fantastic recipe.
Using Arborio Rice For Risotto
Risotto is made with Arborio rice, a short-grain rice. With a higher starch content than other kinds of rice and a unique ability to absorb liquid while releasing starch, Arborio rice is essential for achieving the creamy texture and signature consistency of risotto. You can’t substitute another type of rice for this recipe.
Storing Leftovers
Store any leftover risotto in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave on half power until heated through. You may want to add a splash of broth or water to loosen it up.
Preheat the Instant Pot. Prep your ingredients while you wait. Sauté the vegetables. Cook the diced onion and minced garlic in the hot Instant Pot until the garlic becomes fragrant. Add the Arborio rice and stir until it becomes toasted, about two to three minutes. Add the other ingredients. Stir in the white wine, and deglaze the bottom of the Instant Pot, scraping up all the browned bits. Stir in the chicken broth, salt, and pepper, until well combined. Cook the rice. Close the Instant Pot and cook at high pressure for 10 minutes. When the ten minutes is up, quick release the pressure. Stir in the Parmesan. Remove the cover and stir in the Parmesan cheese. Taste and add more salt and pepper if needed. Enjoy immediately with some freshly grated Parmesan and minced parsley.
Every time I have a recipe that calls for wine, I like to share alternatives for those who are cooking for someone who can’t have alcohol. While some of the alcohol will cook off, not all of it will. You can swap the white wine for another 1/2 cup of chicken broth, which will give the dish a slightly different flavor, but still be delicious.
Add mushrooms: Add diced mushrooms with the onions and garlic to sauté. Add peas: Stir in some frozen peas when you add the Parmesan. They will thaw perfectly in the hot risotto. Make it vegetarian: Swap out the chicken broth for vegetable broth to keep this a vegetarian recipe.
If you make this instant pot risotto recipe or any of my other recipes, I’d love to hear what you think!
Chicken and risotto always go together. I love to pair it with my Stuffed Chicken Breast or Crock Pot Chicken Thighs. Smothered Pork Chops Tomato Soup or a chopped salad
