Instant Pot Risotto
The ultimate comfort food, Instant Pot Risotto combines creamy arborio rice with rich flavors, making it the perfect easy weeknight dinner. You'll love how quickly you can prepare this delicious dish in your Instant Pot. Treat yourself and your loved ones to a bowl tonight!
Equipment
- Instant Pot
Ingredients
- 4 tablespoons Unsalted butter divided
- 1-1/2 cups Finely diced yellow onion 1 large
- 2 cloves Garlic minced
- Salt and pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Dried thyme optional
- 1 cup Arborio rice see note 1
- 2-1/3 cups Chicken stock or broth, divided, see note 2
- 1/2 cup Heavy cream
- 1 cup Frozen peas
- 1/2 cup Freshly grated Parmesan cheese see note 3
- 3 tablespoons Finely chopped flat-leaf parsley or chives, optional
- 1 lemon Lemon optional
Instructions
- Set a 6-quart pressure cooker to “sauté.” Add 2 tablespoons of butter. When mostly melted, add onion and garlic. Season with 1/2 teaspoon each of salt and pepper. Cook, stirring frequently, until onions are translucent, about 3–5 minutes. Mix in Italian seasoning and dried thyme. Add uncooked rice and cook, stirring constantly, for 1 minute. Pour in 1/3 cup chicken stock and scrape the pot bottom to release browned bits, preventing a “burn” warning. Cook 1 more minute until the liquid evaporates.
- Pour in the remaining 2 cups of chicken stock. Stir and press “cancel.” Ensure everything is submerged in the liquid. Secure the lid and set the knob to “sealed.” Select the manual setting to cook for 6 minutes. Once done, immediately release the pressure by venting the knob. Open the pressure cooker as soon as the pressure is fully released; do not let it sit.
- Remove the Instant Pot insert and place it on a heating pad or trivet. Add the remaining 2 tablespoons of butter, stirring until fully melted. Stir in the cream until incorporated. Add peas and gently stir for about 30 seconds to warm them. Gradually add the Parmesan cheese, 2–3 tablespoons at a time, stirring gently. If desired, add parsley and 1–2 teaspoons of lemon juice. Taste and adjust seasonings; I usually add another 1/4–1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Risotto should have a porridge-like consistency and is best served immediately (it can become gluggy; add a splash of cream if it gets too thick). Spoon into serving bowls, garnish with extra Parmesan if desired, and enjoy immediately!
Notes
- Tip 1: There are no substitutes for this recipe—Arborio rice is essential. It’s usually found in the rice aisle of the store. Do not rinse before using.
- Tip 2: The better the quality, the better the flavor (I love Swanson®). Use vegetable stock or broth if vegetarian.
- Tip 3: Use a block of Parmesan and grate it using the small holes of a grater, or use finely grated Parmesan cheese. Parmesan from a can is too salty and won’t melt into the rice properly.
- Tip 4: Fat breaks under heat and becomes stringy if added too early. This is why we remove the insert to begin cooling before adding the Parmesan in multiple additions at the end.
- Tip 5: Glugginess results from the rice absorbing too much liquid, causing the grains to split and the starches to turn the rice into a soft, gluey blob. Nobody wants gluggy rice!
- Tip 6: Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm on the stove or in the microwave until heated through.