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Instant Pot Risotto
Instant Pot Risotto
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Effortlessly make creamy risotto in your Instant Pot without constant stirring. Customize with shrimp or scallops for a gourmet touch.
Ingredients:
  • 1 cube chicken bouillon (such as Knorr®)
  • 2 cups hot water
  • 2 tablespoons extra-virgin olive oil
  • 0.25 cup finely diced onion
  • 1 clove garlic, minced
  • 1 cup Arborio rice
  • 0.25 cup white wine
  • 2 tablespoons butter
  • 0.25 cup grated Parmigiano-Reggiano cheese
  • 2 teaspoons chopped fresh parsley
Instructions:
  • Dissolve a chicken bouillon cube in hot water and let it sit.
  • 1. Preheat Instant Pot using the Saute function. Drizzle olive oil into the pot followed by onion. Sauté for 1 minute. Add garlic and rice, ensuring each grain is coated in the oil. Toast rice for about 2 minutes. Pour in white wine and simmer briefly for 30 seconds. Gently stir in chicken broth.
  • Disable the Saute function, seal the lid, and set the pressure cooker to high pressure for 6 minutes following the manufacturer's guidelines. Let the pressure build for 5 to 10 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions, for about 5 minutes. Unlock and remove the lid, then stir in butter until the risotto is creamy, for about 1 minute. Blend in Parmigiano-Reggiano cheese until melted and well combined. Serve topped with parsley.

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