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4.97 from 26 votes

Instant Pot Risotto

Make this Easy Instant Pot Risotto in 30 minutes! Deliciously Rich & Creamy Italian Parmesan Risotto. No need to babysit the pot yet consistently yields evenly cooked arborio rice in Instant Pot.
Servings 4 - 6
Total Time 30 mins

Ingredients

  • 2 cups (400g) arborio rice
  • 3 tablespoons (42g) unsalted butter (or 2 tablespoons unsalted butter + 1 tablespoon olive oil)
  • 1 (200g) onion , diced
  • 1 (20g) small shallot (optional) , diced
  • 4 (14g) garlic cloves , minced
  • ½ cup (125ml) dry white wine (Pinot Grigio)
  • 4 cups (1L) unsalted chicken stock
  • 2 tablespoons (30ml) regular soy sauce
  • ½ - 1 cup (85g - 170g) green peas
  • 42 grams Parmesan cheese , freshly grated

Garnish

  • Shaved Parmesan cheese
  • Chives , finely chopped
  • Prosciutto , cut or shred into small pieces

Instructions

  • Saute Onions & Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”.
    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 for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
    saute onions
  • 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.
    Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice 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.
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  • Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, 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.
    arborio rice
  • Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. 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, then 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.
    Instant Pot High Pressure 5 minutes
  • 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, stir and cook for another few minutes using "Sauté" function.
    Add in 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).
    Instant Pot Parmesan Risotto
  • Serve: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. Enjoy~
    *Note: For the best tasting experience, serve risotto immediately.
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Notes

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 Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 408kcal

Nutrition

Calories: 408kcal | Carbohydrates: 65g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 352mg | Fiber: 4g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 4mg