Instant Pot Risotto: Creamy Perfection in 20 Minutes
A hands-off, creamy Italian risotto made in 20 minutes using an Instant Pot. Achieve restaurant-quality results without constant stirring, using just rice, broth, and cheese for a luxurious side dish or main course.
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Servings: 4 servings
Calories: 280kcal
Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable broth (hearty, unsalted)
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Select 'Sauté' mode on Instant Pot and heat olive oil
- Add onion and garlic; cook 2-3 minutes until softened
- Stir in Arborio rice and toast for 2 minutes
- Pour in broth, season with salt, and close lid
- Set to high pressure for 6 minutes (natural release for 10 minutes)
- Stir in Parmesan, return lid, and let sit 5 minutes
- Fluff with a fork before serving
Notes
Use vegetable broth for vegetarian option
Add sun-dried tomatoes or steamed mushrooms for variation
Do not over-pressurize; check valve before starting
Adjust Parmesan to taste based on salt preference
Add sun-dried tomatoes or steamed mushrooms for variation
Do not over-pressurize; check valve before starting
Adjust Parmesan to taste based on salt preference
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 38g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 650mg | Fiber: 1g | Sugar: 1g