Quick Instant Pot Risotto Recipe: Creamy Italian Rice in 30 Minutes

Instant Pot Risotto: Creamy Italian Delight

Instant pot risotto is a game-changer for busy weeknights—no more standing at the stove for 40 minutes, stirring nonstop. This hands-off method lets you walk away while the Instant Pot does all the work.

Why Instant Pot Risotto Is a Weeknight Winner

Picture this: a silky, restaurant-style risotto on your dinner table with minimal effort. With just a few pantry staples and a trusty pressure cooker, you’ll have a luxurious Italian meal in under 30 minutes.

What You’ll Love

• Hands-free cooking: Set the timer, walk away, and come back to perfect risotto.
• Customizable: Swap in shrimp, scallops, mushrooms, or garden vegetables.
• Simple ingredients: Basic staples plus a chicken bouillon cube create rich, flavorful broth.

Ingredients for Instant Pot Risotto

• 1 cube chicken bouillon (such as Knorr®)
• 4 cups hot water
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• Salt and freshly ground pepper, to taste
• Fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

1. Dissolve the bouillon: Stir the bouillon cube into 4 cups of hot water until fully dissolved; keep warm.
2. Sauté aromatics: Select “Sauté” on the Instant Pot. Melt 1 tbsp butter with olive oil. Cook onion until translucent, about 2–3 minutes, then add garlic and sauté 30 seconds.
3. Toast the rice: Add Arborio rice, stirring to coat each grain in butter. Toast for 1–2 minutes until edges turn translucent.
4. Deglaze with wine: Pour in white wine, scraping up any browned bits on the pot’s bottom.
5. Pressure cook: Pour in warm broth and stir. Secure the lid and cook on High Pressure for 5 minutes.
6. Release pressure: Perform a Quick Release. Carefully remove the lid once the float valve drops.
7. Finish risotto: Stir in remaining butter and Parmesan cheese until silky and smooth. Season with salt and pepper.
8. Serve & customize: Garnish with fresh parsley. For a seafood twist, top with sautéed shrimp or scallops!

Nutritional Information

Per serving: 447 kcal, Carbs: 57 g, Protein: 8 g, Fat: 19 g, Sodium: 547 mg, Fiber: 1 g.

Tips for Perfect Instant Pot Risotto

• Choose quality rice: Arborio or Carnaroli ensures that creamy bite.
• Don’t skip the wine: It adds acidity and depth—substitute broth if needed.
• Serve quickly: Risotto’s texture is best hot and fresh; it firms up as it cools.
• Seafood upgrade: Toss in peeled shrimp or scallops right after pressure-cooking for elegant surf-and-turf.

Experience effortless, creamy goodness with this instant pot risotto!

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