Instant Pot Risotto (Creamy & Hands-Off)
Creamy parmesan Instant Pot risotto with almost no stirring, finished with a grassy, peppery drizzle of high-phenolic olive oil. A genuinely easy weeknight dinner that tastes like it came from a restaurant kitchen.
Recipe Success Tips
Toast the rice before you pressure cook.
Stir the dry arborio in the oil for a minute or two until the grains look glossy and smell faintly nutty. This light toasting keeps the rice from turning gummy and helps each grain stay separate and creamy.
Use warm broth for even cooking.
Add broth that is warm or at least room temperature, not fridge-cold, so the Instant Pot comes up to pressure quickly and the rice cooks evenly. Cold liquid can lengthen the time to pressure and leave you with unevenly softened grains.
Quick-release, then stir to finish.
Do a careful quick pressure release right at the timer so the rice does not overcook. The risotto will look a little loose at first; stir in the parmesan and butter and it thickens into that classic creamy texture within a minute or two.
Finish raw with a peppery oil.
Reach for a fresh, high-phenolic oil like our Ultra High Phenolic for the finishing drizzle. Adding it off the heat keeps its grassy, peppery character bright, and it is how the most of its polyphenols and flavor reach the plate.
Adjust the consistency at the very end.
Risotto should flow gently when you tilt the bowl, not sit in a stiff mound. If it thickens too much as it rests, loosen it with a splash of warm broth and taste again for salt.
Ingredients
6
servings
- 2 tbsp High Phenolic Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups low-sodium chicken or vegetable broth, warmed
- 3/4 cup parmesan cheese, finely grated
- 2 tbsp unsalted butter
- 3/4 tsp, plus more to taste kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing
- 2 tbsp fresh flat-leaf parsley, chopped, for garnish
Kitchen Tools You'll Need
Instant Pot or electric pressure cooker
Wooden spoon
Chef's Knife
Cutting Board
Fine grater or Microplane
Measuring cups
How to Cook Instant Pot Risotto (Creamy & Hands-Off)
SAUTE
1
Set the Instant Pot to the Saute function and heat 2 tablespoons of High Phenolic Extra Virgin Olive Oil until it shimmers. Its smooth, gentle pepper carries the aromatics evenly without ever fighting the delicate rice.
2
Add the diced onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
3
Add the arborio rice and stir to coat every grain in the oil. Toast for 1 to 2 minutes, until the grains look glossy and smell faintly nutty.
PRESSURE COOK
4
Pour in the white wine and stir, scraping the bottom of the pot, until most of the liquid has cooked away, about 1 minute. This lifts any browned bits and prevents a scorch warning.
5
Stir in the warmed broth, 3/4 teaspoon salt, and the black pepper. Cancel Saute, lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
6
When the timer ends, carefully do a quick pressure release. The rice will look a little loose and soupy, which is exactly what you want.
FINISH
7
Stir in the grated parmesan and butter and keep stirring for 1 to 2 minutes, until the risotto turns glossy and creamy and flows gently when you tilt the pot. Loosen with a splash of warm broth if it gets too thick, and taste for salt.
8
Spoon into bowls and finish each one with a drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a bold, fresh, peppery lift, then scatter with chopped parsley and extra parmesan.
Recipe Notes
This risotto is a full meal with a crisp green salad, but it also plays well as a base. Fold in sauteed mushrooms or roasted asparagus, or serve it alongside our chicken risotto approach if you want protein stirred right in. For an all-parmesan version made on the stovetop, our creamy parmesan risotto is the classic companion.
Stir a cup of thawed peas in with the parmesan for color and sweetness, or brighten the whole pot with lemon zest the way our lemon risotto does. To make it vegetable-forward, follow the ideas in our vegetable risotto and fold in whatever is in season at the finish.
Cook the aromatics and toast the rice in the smooth, balanced High Phenolic Extra Virgin Olive Oil, which handles the Saute heat gracefully. Save the bold, peppery Ultra High Phenolic for the raw finishing drizzle, where its fresh grassy bite stands out against the creamy rice.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water, stirring until creamy again. Store your olive oil somewhere cool and dark, tightly capped, so it stays fresh and peppery for that finishing drizzle.
Nutrition Facts per Serving
Nutrition Facts
Serving size about 1 cup
Calories
320
% Daily Value*
Total Fat 12g15%
Saturated Fat 4g20%
Trans Fat 0g
Unsaturated Fat 7.5g
Monounsaturated Fat 6g
Polyunsaturated Fat 1g
Cholesterol 18mg6%
Sodium 420mg18%
Total Carbohydrate 44g16%
Dietary Fiber 1.5g5%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 9g18%
Vitamin A 70mcg8%
Vitamin C 3mg3%
Vitamin D 0mcg0%
Calcium 140mg11%
Iron 1.5mg8%
Potassium 180mg4%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
Arborio rice is the classic choice because its high starch content is what makes risotto creamy. Carnaroli works well too and holds its shape a touch better. Avoid long-grain rices like basmati, which will not give you that signature creaminess.
Gummy risotto usually means it cooked a bit too long or was over-stirred after cooking. Stick to 6 minutes at high pressure with a quick release, and stir just until the parmesan and butter melt in and the rice turns creamy.
Yes. Replace the white wine with an equal amount of broth plus a teaspoon of fresh lemon juice or a splash of white wine vinegar for brightness. The acidity balances the richness the way the wine would.
About 30 minutes start to finish. That includes sauteing the aromatics, roughly 6 minutes at high pressure, and the time for the pot to come up to and release pressure, plus a couple of minutes of stirring at the end.
Barely. The pressure cooker replaces the constant stovetop stirring. You only stir briefly while toasting the rice and again at the very end to melt in the cheese and butter for that creamy finish.
Reheat it gently on the stovetop with a splash of broth or water, stirring until it loosens and turns creamy again. Risotto naturally firms up in the fridge, so a little added liquid brings back the flowing texture.
Yes, as written it is gluten-free since rice, olive oil, parmesan, and broth contain no gluten. Just check that your broth is certified gluten-free, as some brands add wheat-based ingredients.
Cook with a smooth, balanced extra virgin olive oil that handles the saute heat, like our High Phenolic Extra Virgin Olive Oil, then finish the bowl with a raw drizzle of a bold, peppery high-phenolic oil. Finishing off the heat keeps that fresh, grassy flavor bright.
Yes. Use vegetable broth in place of chicken broth and confirm your parmesan is made with a vegetarian rennet, or swap in a vegetarian hard cheese. The dish is naturally meat-free otherwise.
You can scale up to fill no more than half the pot, since rice expands and needs room. Keep the pressure time the same at 6 minutes; larger batches just take a little longer to come up to pressure.
