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Instant Pot Salmon Risotto Recipe Instant Pot Salmon Risotto Recipe


Instant Pot Salmon Risotto Recipe

Written by: Emily Smith

This salmon risotto is my go-to comfort food. Creamy arborio rice, tender salmon, and a hint of white wine - it's a cozy, hearty dish that's ready in no time with my trusty Instant Pot.

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You're in for a treat, my friend. This instant pot salmon risotto is my go-to when I want something fancy, yet simple. Fresh, flaky salmon paired with creamy, cheesy risotto all cooked in one pot. Trust me, it's as tasty as it sounds! The best part? It's an absolute breeze to whip up. Get your spoon ready, adventure awaits in each delicious bite!

Ingredients for Salmon Risotto in the Instant Pot

  • Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
  • Salmon fillet: Adds a delicate and flaky texture to the risotto, infusing it with a subtle seafood flavor.

Essential Tools for Making This Risotto Recipe

  • Instant Pot: Essential for pressure cooking the risotto quickly and efficiently.
  • Sauté mode: Used to sauté the onions and garlic at the beginning of the recipe.
  • Cutting board: Needed to cube the salmon fillet before adding it to the risotto.
  • Chef's knife: Essential for cutting the salmon fillet into cubes for the risotto.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 1 cup Arborio rice
  • 1 lb salmon fillet, cut into cubes
  • 4 cups chicken or vegetable broth
  • 1/2 cup white wine
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Set the Instant Pot to sauté mode and melt the butter. Add the onion and garlic, sauté until softened.
  2. Add the Arborio rice and cook for 1-2 minutes until slightly toasted.
  3. Pour in the white wine and let it simmer until mostly absorbed.
  4. Add the broth and stir well. Close the Instant Pot lid and set to high pressure for 6 minutes.
  5. Once done, quick release the pressure and open the lid. Stir in the salmon, Parmesan cheese, salt, and pepper.
  6. Put the lid back on and let it sit for 5 minutes to allow the salmon to cook through.
  7. Serve hot, garnished with fresh parsley.

Nutritional value:

Per Serving in Calories: 520 kcal | Carbohydrates: 55 g | Protein: 30 g | Total Fat: 18 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 1100 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 200 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 400 µg | Vitamin C: 10 mg

Tips for Making Salmon Risotto Ahead of Time

Make Ahead Instructions

  • Prepare the risotto as directed but leave out the salmon.
  • 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.
  • Label with the date and store in the freezer for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding the salmon when ready to serve.

One interesting fact about this instant pot salmon risotto recipe is that you can enhance the flavor by adding a splash of lemon juice right before serving. The acidity of the lemon brightens up the dish and adds a refreshing twist to the creamy risotto. Give it a try next time you make this recipe!

Common Questions About This Instant Pot Recipe

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, just make sure to thaw it before adding it to the Instant Pot.
How can I make this recipe vegetarian?
To make this recipe vegetarian, simply omit the salmon and use vegetable broth instead of chicken broth.
Can I substitute the white wine with something else?
If you prefer not to use white wine, you can substitute it with chicken or vegetable broth.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I add other vegetables to this risotto?
Feel free to add vegetables like peas, asparagus, or spinach to customize your risotto to your liking. Just add them in after cooking the rice and before adding the salmon.

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