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Instant Pot Risotto Recipe: Creamy Perfection Instant Pot Risotto Recipe: Creamy Perfection


Instant Pot Risotto Recipe: Creamy Perfection

Written by: Emily Smith

This instant pot risotto is my go-to comfort food. It's creamy, cheesy, and packed with flavors. The best part? It's ready in a snap, perfect for my busy weeknights!

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Hey there, let me tell you about this Instant Pot risotto recipe - it's a game-changer. In my kitchen, time savers are lifesavers and this recipe is one for the books. It's creamy, full of delicious flavors and ready in no time. This is the kind of dish I can't wait to make again, and I bet you'll feel the same way. It's seriously that good. Ready to give it a whirl? Let's get started!

Ingredients for Creamy Instant Pot Risotto

  • Arborio rice: Key for creamy texture and absorbs flavors well, essential for traditional risotto recipes like this one.
  • Chicken or vegetable broth: Provides the base liquid for cooking the rice, infusing it with rich flavor throughout the dish.
  • White wine: Adds acidity and depth to the dish, balancing the richness of the risotto with a subtle tang.
  • Onion: Adds a sweet and savory flavor base to the risotto, enhancing the overall taste profile of the dish.
  • Garlic: Infuses a pungent and aromatic flavor into the risotto, elevating its taste and adding depth to the dish.
  • Butter: Contributes richness and creaminess to the risotto, enhancing its texture and overall mouthfeel.
  • Parmesan cheese: Adds a nutty and salty flavor, while also providing a creamy texture and enhancing the overall richness of the dish.
  • Fresh parsley: Used as a garnish, fresh parsley adds a pop of color and a fresh, herbaceous flavor to the finished dish.

Essential Tools for Making Risotto in the Instant Pot

  • Instant Pot: Essential for pressure cooking the risotto quickly and efficiently.
  • Sauté Mode: Used to sauté the onions and garlic to build flavor in the risotto.
  • Wooden Spoon: Ideal for stirring the risotto without damaging the grains of rice.
  • Grater: Necessary for grating fresh parmesan cheese to add richness and flavor to the risotto.

Instant Pot Risotto Recipe: Creamy Perfection

This Instant Pot Risotto is creamy, delicious, and incredibly easy to make. Perfect for a quick weeknight dinner!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 380 kcal


  • Instant Pot
  • Wooden Spoon
  • Measuring Cups
  • Knife
  • Cutting board


Main Ingredients

  • 1 cup Arborio rice
  • 3 1/2 cups chicken or vegetable broth
  • 1/2 cup white wine
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Turn on the Instant Pot to sauté mode and melt the butter.
  • Add the chopped onion and garlic, sauté until softened.
  • Add the Arborio rice and stir to coat with the butter.
  • Pour in the white wine and cook until it evaporates.
  • Add the broth, season with salt and pepper, and close the Instant Pot.
  • Set the Instant Pot to manual high pressure for 6 minutes.
  • Once done, do a quick release and stir in the Parmesan cheese.
  • Serve the risotto hot, garnished with fresh parsley.


This recipe is perfect for a quick and easy dinner. Feel free to add your favorite vegetables or proteins to make it a complete meal.

Nutrition value:

Calories: 380kcalCarbohydrates: 54gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 900mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 2mg


Keyword Instant Pot, Quick Dinner, Risotto
Tried this recipe?Let us know how it was!

Can You Make Instant Pot Risotto Ahead of Time?

Make Ahead Instructions

  • Prepare the risotto as directed but stop before adding the parmesan cheese.
  • Let the risotto cool completely before transferring it to an airtight container.
  • Store in the refrigerator for up to 2 days.

Freezing Instructions

  • Portion the cooled risotto into freezer-safe bags or containers.
  • Seal tightly, removing any excess air.
  • Label with the date and freeze for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm on the stovetop with a splash of broth until heated through.

Risotto can be made in an instant pot for a quicker and easier cooking process, without compromising on the creamy and rich texture of the dish.

Common Questions About Making Risotto in the Instant Pot

Can I use vegetable broth instead of chicken broth in this recipe?
Yes, you can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
How can I make this recipe dairy-free?
To make this recipe dairy-free, you can omit the butter and parmesan cheese. You can use dairy-free butter and nutritional yeast as a substitute for the cheesy flavor.
Can I add other vegetables to this risotto?
Absolutely! You can add vegetables like mushrooms, peas, asparagus, or spinach to customize your risotto with extra flavor and nutrients.
How do I store leftover risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop with a splash of broth to restore its creamy texture.
Can I freeze this risotto?
Risotto can be frozen, but the texture may change slightly upon thawing. To freeze, cool the risotto completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

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