Description
This creamy Instant Pot risotto turns simple pantry ingredients into a rich, velvety main course in under 30 minutes. Perfect for weeknight dinners, it delivers restaurant-style texture without constant stirring and adapts easily with seasonal additions.
Ingredients
Instructions
1. Set Instant Pot to Sauté mode and heat olive oil with 2 tablespoons of butter until melted
2. Add chopped onion and cook until translucent, then stir in garlic for 30 seconds
3. Add Arborio rice and toast for 1–2 minutes, stirring to coat each grain
4. Pour in white wine and scrape the pot bottom until the wine is mostly absorbed
5. Stir in warm broth and season lightly with salt and pepper
6. Close lid, set to High Pressure, and cook for 6 minutes
7. Perform a quick release, open the lid, and stir the risotto
8. Add remaining butter and Parmesan cheese, stirring gently until creamy
9. Adjust consistency with extra warm broth if needed
10. Serve immediately with optional toppings or garnishes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: instant pot
- Cuisine: italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 550
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 12
- Cholesterol: 30
Keywords: instant pot risotto, creamy risotto, pressure cooker risotto, easy risotto, weeknight dinner, comfort food