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Instant Pot Risotto

Easiest RISOTTO you'll make without stirring for 20 minutes! I used mushrooms for this recipe but you can use any vegetables.

Whether you're cooking for 2 or 10 people, adjust the ratio to 1 cup of arborio rice to 2 cups of broth

For this recipe

* sautéed mushrooms and asparagus

* added red wine which is why the color looks darker

Serves 6


1 Tablespoon butter 8 oz mushrooms sliced ( or any other vegetables)  1 Tablespoon butter or olive oil  1 onion finely chopped  3 garlic cloves minced  2 cups Arborio rice  ½ cup white wine (optional)  4 cups chicken or vegetable broth  1 Tablespoon unsalted butter  ½ cup grated parmesan cheese  1 teaspoon salt  1 teaspoon pepper  Garnish: Parmesan cheese and parsley


Press saute mode. Once hot, melt 1 Tablespoon of butter and saute mushrooms until soft. Set aside.

Add 1Tablespoon of butter or oil and cook onions and garlic for a few minutes until onions are translucent.

Stir in rice. Add wine and deglaze by scraping any browned bits off the bottom with a wooden spoon. Press Cancel.

Stir in broth. Cover and set valve to Sealing. Cook on manual high pressure for 6 minutes. Quickly release pressure.

(It will look watery at first but will thicken once you add the butter and cheese)

Stir in mushrooms, 1 Tablespoon of butter, parmesan cheese, salt and pepper and stir until combined.

Garnish with parmesan cheese and parsley.


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