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Instant Pot Risotto In Only 30 Minutes

A gray counter with a white plate on it with a white bowl filled with risotto. There was a spoon in the risotto and behind the ball is a small bowl of Parmesan cheese and a small bowl of mushrooms.
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★★★★★

5 from 4 reviews

This Instant Pot Risotto recipe is rich, creamy, and full of flavor. It goes well with so many dishes and completely elevates any meal. And the best part is, thanks to the Instant Pot, this Risotto is done in less than thirty minutes! 

Ingredients

Scale

Risotto:

1 tbsp. Olive Oil

2 tbsp. Butter, cut in half

½ Onion, diced

1 Garlic Clove, pressed

1 ½ cup (330g) Arborio Rice

2 cups Chicken or Vegetable Broth

½ cup White Wine

1 cup Parmesan Cheese

Salt and Pepper

Optional mushroom addition:

2 cups Mushrooms, sliced

1 Garlic Clove, pressed

Fresh Rosemary

Salt and Pepper

Instructions

  1. Turn on the Instant Pot to “Sauté” mode.
  2. Heat the olive oil and 1 tbsp. of butter and add in the onions and garlic clove. Saute for about 5 minutes until fragrant.
  3. Add the Arborio rice and cook for 3 minutes (or until rice is transparent at the borders and white in the middle). Add the white wine, chicken broth, salt, and pepper.
  4. Close the lid and cook at high pressure for 8 minutes. Then release the steam before opening.
  5. Once open, add the rest of the butter and parmesan cheese. Stir vigorously until creamy and soft.
  6. For the mushroom topping: heat a non-stick skillet to medium-high and add the olive oil. Add the garlic clove and rosemary and sauté the mushrooms for 10 minutes. Add salt and pepper.
  7. Serve the risotto with the sautéed mushrooms on top.

Notes

The scale up function does not change the gram measurements.

Nutrition

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Find it online: https://imhungryforthat.com/instant-pot-risotto/