I know I’m very late to the Instant Pot train. But I have arrived, and my mind is blown. When it comes to a batch of risotto, there is something quite charming about standing over the stove, stirring, and stirring, and stirring again… But when you arrive home from a full 8-5 stretch, your arms are already sore from early morning boot camp that day, and you are very, very hungry, the Instant Pot version of risotto is not just satisfying — it is miraculous.
I whipped up a classic-style recipe with a high-pressure cook method that calls for half the amount of chicken broth (since no steam escapes) yet brings the same bold flavor. I especially love stirring in fresh veggies and grated cheeses at the very end for added texture, color and bite. And the best part? Completely ready for plating in under twenty minutes.
What’s your favorite Instant Pot recipe? Be sure to share in the comments or message me on Instagram!
Serves 4
2 tablespoons unsalted butter, divided
1 small sweet onion, finely chopped
2 garlic cloves, finely chopped
2 cups arborio rice
1/2 cup dry white wine
4 cups low-sodium chicken broth
1/2 cup finely grated Parmesan cheese, plus more for garnish
1/2 cup shredded mozzarella cheese
1 cup fresh or frozen spinach
1/2 cup raw English peas
Salt + pepper
1. Turn your Instant Pot pressure cooker on sauté mode to melt the butter. Add onion and garlic, stirring constantly until onions begin to soften, about 2 minutes. Add the rice to the pressure cooker and stir until every grain is coated with the butter. Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 2 minutes.
2. Turn off the sauté function and deglaze the pan with the white wine, scraping to remove any stuck rice. Continue stirring until most of the wine has evaporated.
3. Meanwhile, place chicken broth in heat-safe measuring cup and microwave to warm the broth, about 1 1/2 minutes. Warming the broth will help the risotto come together faster. Immediately add the warmed broth to the pressure cooker, lock the lid, and set the cooker to MANUAL, HIGH, and dial down the time to 5 minutes. The pressure cooker should take about 3 minutes to come to pressure.
4. Once 5 minutes are up, immediately release the pressure using the QUICK release. Then, carefully remove the lid and, using oven mitts, remove the insert from your cooker to prevent overcooking.
5. Immediately stir in spinach, followed by peas and cheeses quickly, stirring to combine and taste. Add salt and pepper to taste. Serve risotto immediately. (The longer it stands, the more the starches will set!)
