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Instant Pot Risotto
Instant Pot Risotto is the lightening quick version we never knew we needed. We're still getting all that flavor, that perfection texture, everything we dream about in a starchy risotto but in half the time. This recipe takes a labor of love and turns it into a quick weeknight option!
- 4 tbsp butter unsalted
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tbsp Italian seasoning
- ½ tsp salt or to taste
- 1 tsp pepper or to taste
- 2 cups arborio rice
- ½ cup white wine
- 4 cups chicken broth low sodium or no sodium added
- 1 cup Parmesan cheese freshly grated
- 1 tbsp fresh parsley chopped
Saute the sauteables: Set your Instant Pot to the "saute" setting and melt the butter. Add the onion and saute for 5 minutes until the onion has softened and is translucent. Add the garlic, Italian seasoning, salt, pepper and stir. Cook for another 30 seconds until the garlic is aromatic.
Stir in the rice and cook for 2 minutes until it toasts up a bit. Deglaze the pot with the wine and cook until most of the wine is absorbed by the rice. Add the broth and stir. Close the lid, set the valve to "seal" and set on MANUAL/HIGH PRESSURE for 6 minutes.
Finish the risotto: When the timer goes off, turn off the Instant Pot and turn valve to "venting" for quick release. Remove the lid and stir in Parmesan and parsley. Adjust seasoning with more salt and pepper if needed, garnish with more parsley and serve.
- This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.
Calories: 429kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 513mg | Potassium: 271mg | Fiber: 3g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 4mg