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–+ servings

Instant Pot Risotto: Creamy Italian Delight

A quick and hands-off Instant Pot risotto recipe that delivers creamy, restaurant-style results in just 30 minutes. Perfect for busy weeknights, customizable with shrimp, scallops, or veggies.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Dissolve the bouillon cube in 4 cups of hot water; set aside warm broth.
  2. Select “Sauté” on the Instant Pot. Melt 1 tbsp butter with olive oil; sauté onion until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds more.
  3. Add Arborio rice, stirring quickly to coat each grain, toasting for about 1–2 minutes.
  4. Pour in white wine to deglaze, scraping up any brown bits from the pot’s bottom.
  5. Stir in warm broth, ensuring rice is submerged. Seal lid and cook on High Pressure for 5 minutes.
  6. Perform a Quick Release once cooking ends. Carefully open the lid.
  7. Stir in remaining butter and Parmesan cheese until creamy. Season with salt & pepper. Garnish with parsley.
  8. Serve immediately as a classic risotto or top with sautéed shrimp, scallops, or roasted veggies for a twist!
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