Instant Pot Risotto

If you use your Instant Pot to make risotto, you no longer need to stand at the stove, stirring for 40 minutes! The Instant Pot does all the work for you. Serve on its own or make shrimp or scallop risotto.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 447 Calories

Ingredients

• 2 tablespoons butter
• 2 cups hot water
• 1 clove garlic, minced
• 2 teaspoons chopped fresh parsley
• 1 cup Arborio rice
• 2 tablespoons extra-virgin olive oil
• 1 cube chicken bouillon (such as Knorr®)
• 0.25 cup white wine
• 0.25 cup finely diced onion
• 0.25 cup grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Dissolve chicken bouillon cube in hot water and set aside.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.

Step 3

Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.