Instant Pot Risotto Recipe

Name: Instant Pot Risotto Recipe
Prep time: 6 min
Cook time: 14 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons unsalted butter; 1/3 cup shallot, finely chopped; 2 garlic cloves, minced; 1 cup arborio rice; 1/2 cup dry white wine; 2 cups chicken stock, or vegetable stock; 1 teaspoon fresh thyme leaves, plus additional for garnish; 1/2 cup Parmesan cheese, freshly grated, plus additional for garnish; Kosher salt; Freshly ground black pepper; Aged balsamic vinegar, for drizzling, for garnish

A creamy and delicious Instant Pot risotto offers a hands-off alternative to the traditional stovetop method.

⭐ 4.7 (9 reviews) Prep: 6 minCook: 14 minTotal: 30 minYields: 4 servings

Category Tags:

Entree Side Dish

Cuisine Tags:

Italian

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Instructions

Warm chicken or vegetable stock for 2 minutes.
In an Instant Pot on sauté, melt butter, then cook shallot and garlic until tender.
Add arborio rice and stir for 3 minutes until toasted.
Deglaze with white wine, simmering for 3 minutes until absorbed.
Add warmed stock and fresh thyme, stir, then turn off sauté.
Seal Instant Pot lid, cook on manual high pressure for 4 minutes, then quick release steam and remove lid.
Stir in Parmesan cheese and season with salt and pepper.
Serve with balsamic vinegar and garnish with fresh thyme.

Nutritional Info (per serving)

Calories: 274 kcal

Carbohydrate: 24 g

Cholesterol: 37 mg

Fiber: 1 g

Protein: 8 g

Saturated Fat: 8 g

Sodium: 481 mg

Sugar: 4 g

Fat: 14 g

Unsaturated Fat: 0 g