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Instant Pot Risotto in bowls ready to eat. A wonderful fuss-free risotto that is family-friendly.

Instant Pot Risotto (Always Perfect)

Course: Side
Cuisine: American
Keyword: Instant Pot
Difficulty: Easy
Number of Ingredients: 5
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 502kcal
Author: Marilyn
Risotto may seem fussy and complicated, but Instant Pot Risotto it is really quite simple and hands-free. The results are perfect every time. This risotto recipe is a great start to add more ingredients such as mushrooms, peas, asparagus or other vegetables.
Print Recipe


  • 1 ½ tablespoons pure olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 cups Arborio rice
  • 4 cups low-sodium vegetable broth
  • 1 cup hot water approx.
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon butter optional
  • Freshly ground black pepper


  • Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add onion and cook, stirring, for 2 to 3 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add rice, stirring to coat with oil. Press Cancel. Stir in broth.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 4 minutes.
  • When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The rice should be al dente. (If more cooking time is needed, continue pressure cooking on High for 1 minute.)
  • Set your Instant Pot to sauté on Normal. Add cheese and butter (if using); cook, stirring and adding more hot water or broth, if desired, for 1 to 3 minutes or until rice is done to your liking. Season to taste with salt and pepper. Serve immediately.


Cooks Notes:
Using authentic, full-flavored Parmigiano-Reggiano creates a complex, yet subtle tango of flavors. If you can’t find it, you can use regular Parmesan.
Herbed Risotto: Add 2 tablespoon (30 mL) chopped fresh thyme with the broth in step 1.
Saffron Risotto: Add a pinch of saffron with the broth in step 1.


Calories: 502kcal | Carbohydrates: 85g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 1168mg | Potassium: 128mg | Fiber: 3g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 4mg