How To Make Easy Risotto in the Instant Pot
Learn how the Instant Pot can help you make creamier risotto with fewer ingredients.
Serves4 as an entree
Risotto — made by slowly stirring a simmering a pan of warm rice and broth — has a reputation of being a bit fussy, but that’s never the case when you use a pressure cooker! Using the electric pressure cooker to make risotto is definitely easy, but it also leaves you with creamy, perfectly cooked with grains of rice and a creamy, cheesy sauce.
To those who think risotto requires a lot of hands-on time, let me introduce you to the wonders of Instant Pot risotto. This game-changing cooking device will fulfill all your creamy, cheesy risotto desires with almost no-hands on stirring, less broth, and in even less time while still turning out equally delicious results.
Risotto and the Instant Pot: A Match Made in Heaven
Risotto on the stovetop can be quite quick-cooking if you use the right pan and warm the broth before you start, but for the evenings when you don’t have time or stovetop space, Instant Pot risotto is your side dish sidekick for this three-cheese risotto.
For your stovetop pressure cooker: How To Make Perfect 15-Minute Risotto in a Pressure Cooker
Key Tips for Better Instant Pot Risotto
- Warm the stock for your risotto. Use the microwave to heat the broth while you chop the shallot, grate the cheese, or even sauté the rice, because this seemingly stuffy step will shave about four minutes off the time it takes to bring the Instant Pot to pressure. When you’re in a hurry, this step is worth it.
- Use less broth. Stovetop risotto uses a ratio of about two cups rice to eight cups broth, but since no steam is escaping the pressure cooker, use half as much broth — four cups — for this electric pressure cooker method.
- A quick release of pressure will prevent overcooking. When the risotto is finished cooking for its five minutes at full pressure, open the cooker’s valve to immediately release the pressure. This will prevent the risotto from overcooking.
- Add the cheeses after cooking. Traditional stovetop risotto is finished with butter and parmesan cheese, but we’re upping the ante on this risotto and adding not one, but two additional cheeses for this three-cheese risotto.
Serving Instant Pot Risotto
While the risotto is still in the pot, be sure to taste and adjust the risotto for seasoning. This is also the best time to troubleshoot any undercooked risotto by turning on your pressure cooker’s sauté function for a few minutes (just make sure you stir while you continue to cook the risotto). Otherwise, serve the risotto as soon as possible after releasing its pressure — the risotto will continue to cook and thicken as it cools.
How To Make Risotto in the Instant Pot
Learn how the Instant Pot can help you make creamier risotto with fewer ingredients.
Serves 4 as an entree
Nutritional Info
Ingredients
- 2 tablespoons
unsalted butter, divided
- 1 large
shallot, finely chopped
- 2 cups
arborio, carnaroli, or vialone nano rice
- 1/2 cup
white wine
- 4 cups
low-sodium chicken or vegetable broth
- 1/2 cup
finely grated Parmesan cheese
- 1/2 cup
finely grated fontina cheese
- 1/2 cup
shredded mozzarella
Equipment
6-quart or larger electric pressure cooker
Saucepan
Spatula
Ladle or measuring scoop
Instructions
Warm your stock. Use the microwave to heat the broth while you chop the shallot, grate the cheese, or sauté the rice. You can also warm the broth in a saucepan over low heat; this is optional, but helps the risotto come together faster.
Sweat the shallot on sauté. Set the pressure cooker to sauté and melt the butter. Add the shallot and sweat it until fragrant and beginning to soften, about 2 minutes.
Toast the rice. Add the rice to the pressure cooker and stir until every grain is coated with the butter. Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice.
Turn off the sauté function and deglaze the pan with wine. Turn off the pressure cooker’s sauté function and add the white wine, scraping to remove any stuck rice. Continue to stir until most of the wine has evaporated.
Add the broth and set for 5 minutes on high pressure. Add the warmed broth, cover the electric pressure cooker, and set the cooker to MANUAL, HIGH, and dial down the time to 5 minutes. The pressure cooker should take about 3 minutes to come to pressure.
When the 5 minutes is up, release the pressure. Immediately release the pressure using a QUICK release. Carefully remove the lid and, using oven mitts, remove the insert from the cooker to prevent overcooking.
Add the cheeses, season, and serve the risotto. Add the cheeses quickly, stirring to combine and taste. Add salt and pepper, as desired. Serve the risotto immediately. The longer it stands, the more the starches will set and you'll lose the creamy silkiness.
Recipe Notes
Storage: Risotto will keep well in the fridge in an airtight container for up to 5 days.