Instant Pot Risotto Recipe

Instant Pot Risotto

 Kristina Vanni

Prep: 6 mins
Cook: 14 mins
Pressure Build/Release: 10 mins
Total: 30 mins
Servings: 4 servings
Yield: 4 bowls
Nutrition Facts (per serving)
274 Calories
14g Fat
24g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 274
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 37mg 12%
Sodium 481mg 21%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 8g
Vitamin C 2mg 10%
Calcium 128mg 10%
Iron 1mg 8%
Potassium 248mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You don't have to stand over a hot stove stirring and stirring to make a delicious risotto. Preparing this classic Italian rice dish in the Instant Pot is easy and the process is mostly hands-off. Serve the dish as a creamy side or top with your favorite meat or veggies and serve it as a main dish.

Thanks to the Instant Pot, risotto becomes a weeknight dinner or a perfect dinner party dish. Instead of stirring for minutes on end, you can set it and forget it. You will still get all the incredible flavor and texture of this creamy and indulgent dish, but the Instant Pot will streamline the somewhat tedious process of making risotto.


  • 3 tablespoons unsalted butter

  • 1/3 cup shallot, finely chopped

  • 2 garlic cloves, minced

  • 1 cup arborio rice

  • 1/2 cup dry white wine

  • 2 cups chicken stock, or vegetable stock

  • 1 teaspoon fresh thyme leaves, plus additional for garnish

  • 1/2 cup Parmesan cheese, freshly grated, plus additional for garnish

  • Kosher salt

  • Freshly ground black pepper

  • Aged balsamic vinegar, for drizzling, for garnish

Steps to Make It

  1. Gather the ingredients.

    Instant Pot Risotto ingredients
     The Spruce / Kristina Vanni
  2. Turn on the Instant Pot to the sauté setting. Melt the butter, then add the chopped shallot and garlic. Cook, stirring constantly, until tender.

    Shallots, garlic, and butter in pressure cooker
     The Spruce / Kristina Vanni
  3. Add the arborio rice to the pot and stir until nutty and toasted, about 3 minutes.

    risotto rice in Instant Pot
     The Spruce / Kristina Vanni
  4. Deglaze the pot with the white wine and bring to a simmer. Cook, stirring occasionally, until liquid is absorbed, about 3 minutes.

    rice and white wine in Instant Pot
     The Spruce / Kristina Vanni
  5. Meanwhile, warm the chicken or vegetable stock in a microwave-safe container. Heat in the microwave for about 2 minutes until warmed, but not boiling.

    Warmed stock
     The Spruce / Kristina Vanni
  6. Add the warmed stock and fresh thyme to the pot and stir to combine. Turn the sauté function off.

    risotto ingredients in Instant Pot
     The Spruce / Kristina Vanni
  7. Close the lid of the electric pressure cooker and turn the steam valve to sealing. Select the manual setting and cook for 4 minutes at high pressure. Once the timer goes off, carefully release steam using the quick release method. (Use caution to avoid the steam and prevent any burns to your skin.)

    Unlock and remove the lid. Stir in the Parmesan cheese and season with salt and black pepper, to taste.

    Cooked risotto and parmesan cheese in Instant Pot
     The Spruce / Kristina Vanni
  8. Serve with a drizzle of high quality aged balsamic vinegar. Garnish with additional fresh thyme. Offer additional freshly grated Parmesan cheese.

    Instant Pot Risotto
     Kristina Vanni
  9. Enjoy with the remaining white wine from the bottle you used in the recipe! Risotto will keep well in the fridge in an airtight container for up to 5 days.

Recipe Variations

This basic recipe for Instant Pot risotto can be personalized to suit a wide variety of tastes:

  • Mushroom Risotto: Add 3 cups of chopped mushrooms when sauteing the shallot and garlic.
  • Seasonal Vegetable Risotto: Add cubed butternut squash or pumpkin in the fall, fresh corn or sun-dried tomatoes in the summer, or fresh peas or asparagus in the spring to create a seasonal treat. Add the vegetables when sauteeing the shallot and garlic and proceed with the recipe as described.
  • Herb Risotto: Stir in any of your favorite fresh herbs or even a homemade pesto sauce to make a herbed risotto variation.