EASY Instant Pot Risotto Recipe + VIDEO

Risotto in grey bowl next to shards of parmesan cheese.

Instant Pot Risotto is hands-down the best way to make risotto! It has the signature creamy, rich goodness you expect without all the stirring and fuss of making it on the stove. Plus there are 6 add-in options to make your risotto extra flavorful. 

If you’ve been around for awhile, you know I’ve published several risotto recipes. This Caprese Tomato Risotto is one of my favorites, but you can’t go wrong with Shrimp Risotto, Lemon Risotto with Mascarpone or this Pumpkin Risotto with Goat Cheese.

But friends, making risotto in the Instant Pot is my new favorite method for making it! Risotto is notoriously time-consuming to make and get right. You have to babysit it on the stove, adding hot liquid, stirring, and repeating until it’s right. Sometimes you just don’t have time (or energy) for all of that effort. 

Instant Pot Risotto, on the other hand, is mostly hands free and requires significantly less stirring. The best part? It still turns out perfectly rich and creamy! This recipe is for a basic risotto with white wine, thyme, and Parmesan cheese. But I’ve also included 6 flavor options that just require a few extra ingredients to dazzle it up.

Ingredients you will need

  • Olive oil
  • Shallot
  • Garlic
  • Arborio rice
  • Dry white wine
  • Kosher salt
  • Bone broth (or use vegetable or chicken broth)
  • Fresh thyme
  • Parmesan cheese
  • Butter (optional)

Ingredients for instant pot risotto on counter.

This recipe starts with a very basic risotto. It’s delicious on its own, or you can add a few extra ingredients for extra flavor. See my whole list of add-ins below. 

How do you make risotto in the Instant Pot?

  • Set the Instant Pot to SAUTE. Add 1 tablespoon of oil, then add the shallot and cook until soft and translucent, 2-3 minutes. Add the garlic and cook for another minute.
  • Add remaining oil and rice. Cook, stirring, until the rice is lightly toasted, 3-8 minutes. 
  • Add the wine and salt, then cook until the wine has evaporated, about 1 minute. 
  • Stir in the broth, then top with fresh thyme. 
  • Place lid on the pot and set valve to SEAL. Cook on MANUAL high pressure for 6 minutes. It will take 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. 
  • Allow the pressure to release naturally for 5 minutes once the time is up. Then release the remaining pressure.
  •  Stir in the cheese and butter, then season with salt and pepper if needed. Top with more Parmesan and thyme, if desired.

Bowl of risotto next to instant pot.

Add-In options:

  • Peas: Add ⅔ cup of fresh or frozen peas at the end. 
  • Saffron: Add a pinch of saffron threads when you add the chicken broth. 
  • Corn and Basil: Add 1 cup of frozen corn kernels and 3 tablespoons of fresh basil.
  • Mushrooms: Add 8 ounces of thinly sliced mushrooms after the garlic, then saute for a few minutes. 
  • Red Wine:  Swap the white wine for red wine.
  • Lemon and Herb: Stir in ½ cup of chopped tender herbs, such as basil, tarragon, chervil, or parsley. Then season to taste with fresh lemon juice and zest.

Tips for making Instant Pot risotto:

  • I like to keep a bottle of dry vermouth on hand for cooking, as it makes a good substitute for white wine. Feel free to use it in this recipe. 
  • Use fresh thyme and real Parmesan cheese for the best flavor. 
  • If risotto is too thick, stir in a little more broth at the end to loosen it up and give it that perfect creaminess.

Risotto in grey bowl next to shards of parmesan cheese.

What kind of rice do you use for risotto?

Risotto is traditionally made with arborio rice. I don’t suggest substituting it with another rice, as that can change the texture and consistency significantly.

Do you wash arborio rice before making risotto?

No, don’t wash the rice before making risotto. The rice is covered in starches, which make the sauce rich and creamy as it cooks. If you rinse the starches off, the risotto won’t have the right consistency.

Why is my risotto soupy?

The perfect risotto should be creamy and moist, but not soupy. If you follow these Instant Pot directions, you shouldn’t have a problem with soupy risotto. But if it is soupy, put it in a pot on the stove and cook over low heat, stirring often, to help the excess liquid evaporate.

Why is my risotto sticky?

Again, risotto should be creamy, but not dry, thick, or sticky. If it is too thick and sticky, stir in a little bit more broth at the end until it is nice and creamy.

Side view of bowl of risotto next to instant pot.

What to serve with Instant Pot Risotto:

Wine pairings for risotto:

  • A Pinot Noir or Pinot Gris would work well with this risotto and cut through the creaminess of the dish.
  • This risotto would also pair well with a Chardonnay or Sauvignon Blanc.

More Instant Pot recipes:

If you loved this Instant Pot Risotto recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Risotto in grey bowl next to shards of parmesan cheese.

Instant Pot Risotto

Instant Pot Risotto is hands-down the best way to make risotto! It has the signature creamy, rich goodness you expect without all the stirring and fuss of making it on the stove. Plus there are 6 add-in options to make your risotto extra flavorful.
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Prep Time: 5 minutes
Cook Time: 35 minutes
Natural Release: 5 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 large shallot (minced)
  • 2 cloves garlic (minced)
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • 2 teaspoons kosher salt
  • 3 ½ cups bone broth (or chicken or vegetable broth, preferably homemade bone broth)
  • 1 sprig fresh thyme
  • ½ cup freshly grated Parmesan cheese (plus more for serving)
  • 2 tablespoons unsalted butter (optional)

Instructions

  • Set Instant Pot to SAUTE and heat 1 Tablespoon oil. Add the shallot and cook, stirring, until it softens and becomes translucent, 2-3 minutes. Add the garlic and cook, stirring, until aromatic, about 1 minute.
  • Add the remaining 1 Tablespoon oil and the rice. Cook, stirring, until the rice is lightly toasted, 3 to 8 minutes. Stir in the wine and salt and cook until the wine has evaporated, about 1 minute. Stir in the broth, then top with fresh thyme.
  • Place the lid on the pot and set the valve to SEAL. Cook on MANUAL high pressure for 6 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the 6 minutes are up, allow the pressure to release naturally for 5 minutes, then release any remaining pressure. Stir in the cheese and butter and season with additional salt and pepper, to taste.
  • Top with additional cheese and additional fresh thyme, if desired.

Notes

Add-In Options
  • Peas: Add ⅔ cup of fresh or frozen peas at the end. 
  • Saffron: Add a pinch of saffron threads when you add the chicken broth. 
  • Corn and Basil: Add 1 cup of frozen corn kernels and 3 tablespoons of fresh basil.
  • Mushrooms: Add 8 ounces of thinly sliced mushrooms after the garlic, then saute for a few minutes. 
  • Red Wine:  Swap the white wine for red wine.
  • Lemon and Herb: Stir in ½ cup of chopped tender herbs, such as basil, tarragon, chervil, or parsley. Then season to taste with fresh lemon juice and zest.
 
Tips for Making Risotto
  • I like to keep a bottle of dry vermouth on hand for cooking, as it makes a good substitute for white wine. Feel free to use it in this recipe. 
  • Use fresh thyme and real Parmesan cheese for the best flavor. 
  • If risotto is too thick, stir in a little more broth at the end to loosen it up and give it that perfect creaminess.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 327kcal | Carbohydrates: 41g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 964mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg

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