Instant Pot Weeknight Risotto
No time to babysit risotto on the stovetop? No problem! This Instant Pot weeknight risotto is easy, effortless and ready to go in just 20 minutes. It’s a game changer!
I’ll be the first to admit that making good risotto in an Instant Pot sounded CRAZY. If you’ve ever made risotto before, you’re probably thinking the same thing. We were wrong guys, we were wrong. It’s amazing and so incredibly easy. Practically fool-proof. The best part? No babysitting it, just pop it into your Instant Pot and it does all of the work for you. It could not get any easier than this!
Which means risotto can be a regular thing… on weeknights even. And date nights in? Yes, those will get so much better with a side of this cheesy, creamy, lick-the-plate-clean deliciousness. 😋🧀👌🏻
If you own an Instant Pot and haven’t been using it on a regular basis, it’s time to break it out and get cooking! I absolutely love ours for so many reasons, the main one being I don’t have to sit in the kitchen and actively cook food. Does that sound lazy? I hope not. I’m a busy mom of 3 under 5, so dinner has to be easy to prep and even easier to make. I’m slowly testing out new recipes every week and I’ve been sharing our favorites with you here.
When planning dinners for the week, I always struggle with what to make as a side. I tend to stick with pilaf, cous cous or quinoa, but every now and then I crave a good cheesy rice like risotto. I thought it was absolutely ludicrous to make it on a weeknight with three kiddos demanding my attention. But as fate would have it, I stumbled across a pressure cooker version in an old magazine I had filed away near my desk.
The recipe was not perfect. It needed a slight overhaul. But after a few attempts I finally came up with a really solid basic risotto. It isn’t overly fancy and it doesn’t have a bunch of added ingredients. That doesn’t mean it can’t be jazzed up with whatever you want, it’s just a good starter. Delicious on its own and delicious with mushrooms, peas, leeks etc.
It all starts with the rice. You’ll need 1 cup of short grain arborio rice. Next you’ll need just over 2 cups of chicken broth. Pour it into a small saucepan and set it over the lowest heat on your stovetop. Let it warm while you mince one shallot and two medium cloves of garlic. Grab a half stick of unsalted butter, salt, pepper and some quality parmesan cheese.
Once you have everything prepped, turn the Instant Pot on SAUTE mode and add the 2 tablespoons of butter. Once the butter has melted, add the shallot, cook for a minute or two, then add the garlic. When the garlic is fragrant, pour in the rice, salt, and pepper. Stir for a minute then pour in the chicken broth.
Close the lid and switch to MANUAL mode with high pressure selected for 6 minutes. ✨
Manually release the pressure, remove the lid and stir in the remaining butter and the parmesan cheese. Let the risotto rest for 5 minutes, stir and serve.
We topped ours with extra parmesan and a pinch of freshly minced parsley. It was cooked perfectly and tasted just like the stovetop method, you know, the one where you sit and slowly ladle in chicken broth for 20 minutes straight and pray the rice is cooked and the bottom doesn’t burn.
This Instant Pot Weeknight risotto is a total game changer! 🙌🏻
Instant Pot Weeknight Risotto
- 2 c. + 1 tbsp. low-sodium chicken broth
- 1/4 c. (1/2 stick) unsalted butter, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 c. arborio rice
- 3/4 tsp. kosher sea salt (more to taste)
- 1/4 tsp. ground black pepper OR white pepper
- 1/2 c. freshly grated parmesan
- In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients
- Turn Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant.
- Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently. Pour in warm broth, stir then close lid.
- Turn Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes.
- Remove the lid and stir in the remaining butter and the parmesan. Let rest for 5 minutes, stir and serve.
- Garnish with additional parmesan or a sprinkle of freshly minced parsley.