Yes, you read that right - risotto in 5 minutes. HOW? Perfect risotto can literally take up to an hour laboring over a hot stove, constantly stirring until your arm feels like it's about to fall off. Not with the Instant Pot...
About the Instant Pot
What is an Instant Pot, you ask? It's a kitchen appliance that does 7 things in one - slow cooking, pressure cooking, rice cooking, sautéing, yogurt making, steaming, and warming - all while cutting traditional cooking time to a fraction of traditional cooking methods. I go into these functions in depth on my first post on the Instant Pot, but it's likely the slow cooker, pressure cooker, and rice cooker are the most common functions you'll use. I use mine constantly for rice, soups, hard boiled eggs, risotto, steel cut oats, pulled pork, and so much more. Overall, the Instant Pot is a one stop shop for quick, no-mess, homemade meals. Also quick plug re: those utility bills you have to pay each month - the Instant Pot uses 70% less energy than your stove/oven.
Lucky for you, the Instant Pot is on sale for a serious discount TODAY!!! Amazon's Prime Day is happening today and as a loyal (lazy?) lover of free two-day shipping, it's the biggest shopping holiday of the year. What even is Prime Day, you ask? Amazon hosts a special sale just for Amazon Prime members. (Hint: If you're not yet a member, you can sign up for a 30-day free trial ahead of time and still get access to the deals.) The deals started at 9pm EST yesterday and end at 3am EST on Wednesday, July 12th. Last year, the NUMBER ONE SELLING PRODUCT on Amazon over all of Prime Day was an Instant Pot. Amazon sold 215,000 Instant Pots!
The Instant Pot has absolutely exploded in popularity since I bought mine about a year and a half ago (literally: hello NPR and New York Times coverage) I just want to say - I was cool before it was cool to have an Instant Pot. Same thing with my jean short overalls back in 5th grade, because those are in now too. Plus, you always have the wisdom, support, and comedic relief of the Instant Pot Facebook group, made up of “potheads” – a term that most certainly means something different to the millennial crowd.
About this Recipe
One of my favorite things to make in the Instant Pot is risotto simply because the cooking process is not only so much faster than on the stovetop, but so much simpler. Classic risotto recipes require you to stand at the stove and fuss for an hour while constantly stirring - I've made risotto like this many times and it's delicious. BUT, that being said, the Instant Pot method is a "set it and forget it" kind of recipe and that sounds much better to me than standing over a hot stove for an hour.
The only trick to this method is that since all the moisture is contained within the pressure cooker and no water escapes, you have to follow an ~*Instant Pot*~ risotto recipe like the one I've posted here, where the liquid has been cut down accordingly. The magic ratio is 1 cup of rice to 2 cups of broth (whereas a stovetop method requires 4 cups of broth for every cup of rice). If you use a traditional stovetop risotto recipe, you will open your Instant Pot to crunchy arborio rice soup. I have done this. It is sad. Another important thing to note - risotto expands about 3x when cooked, so 1 cup of dry rice will give you 3 cups of cooked rice. That's the recipe I'm using here, but feel free to scale up or scale down as needed.
Good risotto is perfect as is - finished with butter and parmesan cheese, it's nothing short of a luxurious meal. If you're interested in kicking it up a notch, though, there are countless possibilities. Risotto can be a blank slate for almost any variety, from mushroom risotto and shrimp & asparagus risotto (two of my go-to favorites), to butternut squash & sage risotto to lobster risotto.
Instant Pot Risotto
Makes approximately 2 servings
Other recipes with these ingredients: Risotto: There are so many varieties. Take a break (or don't) and try another recipe soon. // Chicken broth: soup! Like my Tortellini Soup or Tomato Soup // Wine: Are you for real?
Prep time: ~15 minutes (including time for the Instant Pot to come to pressure)
Cook time: 7 minutes
Total Time: 25 minutes
- 2-3 tablespoons oil (canola, vegetable, or olive oil all work)
- 1 medium yellow onion, diced
- 2-3 garlic cloves, minced
- 1 cup arborio rice (Check out the grocery guide for more about arborio rice)
- A splash of white wine (about 1/2 a cup)
- 2 cups chicken or vegetable broth
- 1/2 cup parmesan cheese, grated
- 1/4 cup butter (or 1/2 stick)
- Salt & pepper, to taste
- Optional: Toppings/additions - check out some add in ideas here.
Dietary Substitutions Gluten Free (yay!)
Use vegetable broth and keep your add-ins vegetarian.
Skip the cheese & the butter. It's shocking to many people that risotto doesn't include any milk or cream product even though it's so creamy. You won't miss the cheese or butter if you perfectly season your risotto and use the Instant Pot to bring out the rice's natural starchy goodness.
Easily dairy-free friendly:
Butter and real, good, aged parmesan cheese should be fine for lactose-intolerant people. They contain trace amounts of lactose and are typically part of dairy-free diets.
1. Use the sauté function on the Instant Pot to turn the heat on normal. Add 2-3 tablespoons of oil (canola, vegetable, or olive oil work fine. I use olive oil.)
2. While the pot is heating up, dice 1 medium yellow onion. Add it to the warm pot and sauté as the onion becomes translucent.
4. Mince 2-3 garlic cloves and add them to the pot, stir.
5. Add 1 cup arborio rice to the pot and stir. This is to toast the rice and release and starch, and will help make sure your risotto comes out creamy.
6. Add 1/2 cup white wine to the pot and stir, 3-4 minutes, as the alcohol evaporates.
7. Add 2 cups chicken or vegetable broth. Cook for 5 minutes high pressure.
8. When the Instant Pot finishes cooking and the beep goes off, wait another 3-4 minutes for some of the pressure in the pot to release naturally. Then, let out the steam (Quick Pressure Release) and open the pot. Stir the risotto if necessary to continue to absorb any liquid that's left.
9. At this point, add in the 1/2 stick butter and 1/2 cup grated parmesan cheese. Stir to incorporate into the risotto. Time to eat!
Lunch tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - In the best restaurants, risotto is made to order because it is most delicious right when you make it. Do your best to enjoy the risotto as soon as possible to when you make it. If you do have leftovers, risotto cakes are a popular way to repurpose your risotto leftovers.
STORING - Risotto is best enjoyed ASAP after making it. If you're going to reheat it, or make risotto cakes, enjoy within 2-3 days of cooking.
EXTRA INGREDIENTS - Unless you're buying from a bulk section of your grocery store, you'll likely have a huge plastic container of arborio rice left. Since there are so many varieties of risotto, take a break (or don't) and try another recipe soon. If you have extra chicken broth, make soup! My favorites are my Tortellini Soup or Tomato Soup. And extra wine? Drink it, please.
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