Learn how to cook Luxuriously Rich & Creamy Instant Pot Risotto (Pressure Cooker Risotto) in 30 minutes! Super easy to make this deliciously elegant Italian Parmesan Risotto with few ingredients. No need to tend the pot yet consistently yields evenly cooked arborio rice in Instant Pot!
Evenly cooked risotto – tender but firm to the bite arborio rice; arborio rice is not mushy, gluey, sticky, watery, dry, soft, overcooked, or hard
Smooth, rich & creamy sauce with body – satisfying & comforting to eat
Overall risotto is flavorful with balanced flavors – cheesy, savory, umami, nutty, aromatic; not flat or bland
It’s time to impress your guests with your homemade Instant Pot Risotto! 😀
Ingredients for Cooking Risotto in Instant Pot
Rice Choice: We used Arborio Rice to develop our Instant Pot Risotto recipe because it is readily available and contains one of the highest amounts of starch. This gives our pressure cooker risotto a nice creamy texture. No need to pre-rinse the rice, or else it’ll lose the starch content needed for the risotto’s creamy consistency.
Wine Choice: Go with a bottle of dry white wine. We are using a bottle of Pinot Grigio from Italy. The wine not only enhances the flavors, but the acidity in the wine will help balance the overall risotto as well. We only used half a cup, so you will have enough leftover wine to pair with your luxurious risotto 🙂
Cheese Choice: Gotta go with Parmesan Cheese because it’s traditional, plus it adds creaminess and nutty flavor to the risotto. One of our favorite go-to is a freshly grated Parmesan cheese that has been aged for 36 months.
Oil Choice: For simplicity, you can use either unsalted butter or olive oil. If you want more complex flavors in your Parmesan risotto, go with both unsalted butter and olive oil.
Soy Sauce: Soy sauce may sound like a strange choice, but it will increase the savoriness (umami) of your pressure cooker risotto.
Unsalted Butter & Unsalted Chicken Stock: Different brands or even different boxes of the same brand of salted chicken stock & salted butter can differ in levels of sodium, so we prefer to develop recipes using unsalted chicken stock & unsalted butter for more control & consistency on the dish’s overall flavor profile.
Time to cook Creamy Delicious Risotto in Instant Pot!
Instant Pot Risotto
Learn how to cook Luxuriously Rich & Creamy Instant Pot Risotto (Pressure Cooker Risotto)! Super easy to make this deliciously elegant Italian Parmesan Risotto with few ingredients. No need to babysit the pot yet consistently yields evenly cooked arborio rice in Instant Pot!
Saute Onions & Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Ensure the Instant Pot is as hot as it can be in order to induce a maillard reaction. Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot (optional) for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot (see photo).Add 2 tbsp (28g) unsalted butter to the empty side of Instant Pot. Pour 2 cups (400g) arborio rice in Instant Pot - ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice in Instant Pot for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice’s edges become translucent, while the center remains white.
Add Wine to Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
Pressure Cook Risotto: Add 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock in Instant Pot. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes + Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, simply stir and cook for another few minutes over medium heat (Instant Pot: press "Sauté" button). Add 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
Serve Risotto: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. For the best tasting experience, serve risotto immediately. Enjoy!~
Prosciutto: Ensure to taste your shredded prosciutto to determine the salty level, then decide to add how much prosciutto to the risotto.Soy Sauce: Soy sauce sounds like a strange ingredient choice for cooking risotto, but it’s one of our favorite ingredients that will increase the savoriness (umami) for the risotto.*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
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