Instant Pot Weeknight Risotto Recipe
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!
Servings: 4 servings
- 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
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.
Serving: 4g | Calories: 361kcal | Carbohydrates: 43g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 666mg | Potassium: 176mg | Fiber: 2g | Sugar: 1g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg