Instant Pot Risotto
Instant Pot Risotto gives you the same creamy Italian rice dish we all know and love, without spending an hour standing over the stove! It's so easy to make in the Instant Pot in just 35 minutes. Serve this parmesan risotto as a side dish, or add chicken, mushrooms or shrimp to make it a meal!
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Ingredients
- 3 tablespoons unsalted butter
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
- 2 cups arborio rice
- ½ cup dry white white, such as pinot grigio
- 2 tablespoons Worcestershire sauce
- 4 cups chicken broth, or vegetable broth
- ½ cup parmesan cheese, freshly grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Press the saute button on an Instant Pot, use the adjust button to set on the “normal” setting.
- Add the butter to the pressure cooker, when the display says “hot”, add the onions, garlic and thyme, saute 4-5 minutes.
- Add the arborio rice and toast for 2-3 minutes.
- Add the white wine and deglaze the pan, simmering the wine for 1 minute.
- Press the Keep Warm/Cancel button on the pressure cooker.
- Add the worcestershire sauce and chicken broth, stir to combine.
- Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
- Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 6 minutes.
- When the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.
- Remove the lid and stir in the parmesan cheese, salt and pepper. Serve immediately.
Notes
- To make Vegetarian Instant Pot Risotto, use vegetable broth and replace the parmesan cheese with a vegetarian parmesan-style cheese.
- To make Vegan Instant Pot Risotto, use vegetable broth, replace the butter with olive oil and replace the parmesan cheese with a vegan parmesan-style cheese.
- Do NOT rinse the rice before making this recipe. While some recipes might require that rice is rinsed, or soaked, before cooking, you actually want all of the starches from the arborio rice to cook out into the dish, that’s what creates the creamy texture of risotto. So definitely do NOT rinse the rice before starting this recipe.
- You can make this risotto without wine. Simply replace the wine with an additional 1/2 cup chicken or vegetable broth. Use the 1/2 cup broth to deglaze the pan, just as you would with the white wine.
- Leftover risotto can be stored in the fridge for up to 5 days. You can reheat the risotto in the microwave for 2-3 minutes, or on the stove. If reheating the risotto drys it out, you can always stir in 1-2 tablespoons chicken or vegetable broth.
Nutrition Facts
Calories 549kcal (27%)Carbohydrates 88g (29%)Protein 13g (26%)Fat 13g (20%)Saturated Fat 8g (40%)Polyunsaturated Fat 1gMonounsaturated Fat 3gTrans Fat 0.3gCholesterol 36mg (12%)Sodium 1545mg (64%)Potassium 303mg (9%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 457mg (9%)Vitamin C 8mg (10%)Calcium 196mg (20%)Iron 5mg (28%)
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