Instant Pot Parmesan Risotto Recipe

4.75 from 8 votes

Instant Pot Parmesan Risotto Recipe

Instant Pot Parmesan Risotto gives you all the creaminess of traditional risotto without the extra work. It’s deeply satisfying and makes a perfect side or main dish for any season.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 359kcal

Author: Andrea

Equipment

Instant Pot

Ingredients

2 cup + 1 tbsp low-sodium chicken broth
1/4 cup unsalted butter (1/2 stick) divided
1 shallot minced
2 cloves garlic minced
1 cup arborio rice
3/4 tsp kosher sea salt more to taste
1/4 tsp ground black pepper OR white pepper
1/2 cup freshly grated parmesan cheese

Instructions

In a small saucepan set over low heat, add the chicken broth. Let the broth warm while preparing the remaining ingredients.
Turn the Instant Pot on SAUTE. When hot, add 2 tablespoons of butter. Once the butter has melted, add the shallot and cook for about 2 minutes, stirring frequently. Add the garlic and cook until fragrant.
Stir in the rice, salt, and pepper. Cook for 1 minute, stirring frequently. Pour in the warm broth, stir, then close the lid.
Turn the Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow 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, then stir and serve.
Garnish with additional parmesan or a sprinkle of freshly minced parsley.

Notes

STORE Garlic Parmesan Risotto Instant Pot leftovers in an airtight container for up to 5 days if it’s meat-free, or up to 3 days if meat is included. It will thicken in the refrigerator, so add liquid when reheating.

To REHEAT, use about ¼ cup of broth or water per cup of risotto. Warm the liquid first, then stir in the risotto and heat until warmed through. You can also reheat in the microwave, adding a splash of liquid and stirring between intervals.

Freezing isn’t recommended, as the texture becomes grainy once thawed. For make-ahead meals, you can prepare risotto up to an hour in advance and keep it warm until serving.

Nutrition