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+ servings

Instant Pot Risotto Recipe

Course Dinner
Keyword easy risotto, instant pot risotto, risotto recipe
Prep Time 5 minutes
Cook Time 11 minutes
Natural Release Time 20 minutes
Total Time 36 minutes
Servings 6 servings


  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 1/2 cups risotto rice (I used arborio rice)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 4 cups low-sodium chicken stock
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling
  • Freshly ground black pepper


  1. Using the saute function, heat olive oil and 1 tablespoon butter in an Instant Pot. Add onion and a pinch of salt, and sauté, stirring occasionally, until onion is soft (about 3 minutes). Stir in garlic and cook just until fragrant (about 30 seconds). Stir in the rice and cook for 1 1/2 minutes, then add the white wine and cook for 1 more minute.
  2. Stir in stock, cover and cook on high pressure for 5 to 6 minutes. 5 minutes will result in a slightly al dente risotto (similar to a stovetop risotto). 6 minutes will give you a super creamy risotto. Allow the pressure to release naturally. Stir in the Parmesan cheese and remaining 1 tablespoon butter, and continue to stir until the rice has absorbed the rest of the liquid and gets creamy (about 3 minutes). Season to taste with additional salt.

  3. To serve, spoon risotto into a shallow bowl and top with extra Parmesan cheese and freshly ground black pepper.