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!
→ Why Make Risotto in the Instant Pot?
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 Needed
- Arborio rice – AKA risotto rice! It’s creamier and chewier than other types of rice.
- Olive oil
- Shallot + Garlic
- Dry white wine – Like a Sauvignon Blanc or Pinot Grigio. To make this without wine, you can use dry vermouth, or extra chicken broth, or chicken stock.
- Kosher salt
- Bone broth – Or, use vegetable, chicken broth, or parmesan broth.
- Fresh thyme – Or, substitute half as much dried thyme.
- Parmesan cheese
- Butter (optional)
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 to Make It
- 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 quick 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.
✔️ Variations
- 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 It
- 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.
ℹ️ FAQ
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.
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.
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.
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.
Broth is not as strong as stock, and because of this, many believe that broth is best for making risotto since it allows the true flavor of the risotto to shine through. However, you can use whatever you have on hand. You can even use this parmesan broth or seafood stock to complement the flavors that you may be adding to your risotto.
🍽 What to Serve with It
- Easy Arugula Salad
- Sauteed Spinach
- Steak Diane
- Sauteed Zucchini & Squash
- Cherry Tomato Salad with Roasted Lemons
- Sous Vide Pork Tenderloin Recipe
- Steak Bites with Garlic Butter and Mustard Dipping Sauce
- Easy Roasted Chicken Recipe
- More → 35+ EASY sides for risotto!
🍷 Wine Pairings
- 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.
🕕 Try These Instant Pot Recipes Next!
- Instant Pot Fried Rice
- How to Cook Perfect Rice in the Instant Pot
- Instant Pot Pasta with Lamb and Mint
- Instant Pot Beef Stroganoff
- Perfect Instant Pot French Onion Soup
- Instant Pot Pho
🥣 More Stovetop Risotto Recipes
- Pumpkin Risotto
- Tomato Risotto
- Shrimp Risotto
- Beet Risotto
- Mushroom Risotto
- Pea Risotto with Mascarpone, Mint & Prosciutto
Did you try this instant pot risotto?
If you loved this instapot risotto I would appreciate it so much if you would give this recipe 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.
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Instant Pot Risotto Recipe
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
- 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.
- 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.
Nutrition
This post was originally published in 2021. It was updated in 2023 to add new information. The easy instant pot risotto recipe remains the same. Enjoy!
Made this as a side dish tonight alongside grilled chicken. It was my first time cooking risotto and the Instant Pot made it really easy. I loved the garlic and shallot. I will be making this again.
I’m so glad you enjoyed it. Thanks Audrey!
I made this for dinner tonight and included the mushrooms. My 7 year old son who only likes Mac and Cheese said it was the best thing I’ve ever made. Risotto is something we love to eat but it is such a choir to make. This pressure cooker version is so easy and came out perfectly! Thanks for sharing ⭐⭐⭐⭐⭐
You’re so welcome Caroline! I’m glad it was a hit with your little guy!
This was so delicious! I also love how easy it is to customize it based on personal taste or other ingredients you need to use up. I added sauteed mushrooms to mine, forgot my plan to add peas at the end but will definitely do that next time for a little pop of fresh flavor. My risotto was definitely a bit liquidy when I first opened the lid, but I just flipped the switch to “sauté” for a few minutes and it cooked right down to the perfect consistency. Will make again soon!
Yay! So glad it worked out for you Liz!
This was delicious! I was hesitant, good risotto without stirring forever?? I made it with my son and he said it was restaurant quality. Thank you!
Delicious!!