pressure cooker risotto

Learn how to cook Luxuriously Rich &amp; Creamy Instant Pot Risotto (Pressure Cooker Risotto)! Super easy to make this deliciously elegant Italian Parmesan Risotto with few ingredients. No need to babysit the pot yet consistently yields evenly cooked arborio rice in Instant Pot!

Instant Pot Risotto

(400 grams) arborio rice

olive oil))

(14 grams) garlic cloves (, minced)

(200 grams) onion (, diced)

(20 grams) small shallot (optional) (, diced)

(1L) unsalted chicken stock

Parmesan cheese (,

(30 milliliters) regular soy sauce

green peas

Parmesan cheese

Chives (, finely chopped)

Prosciutto (,

Saute Onions &amp; Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Ensure the Instant Pot is as hot as it can be in order to induce a maillard reaction. Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot (optional) for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.

Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot (see photo).Add 2 tbsp (28g) unsalted butter to the empty side of Instant Pot. Pour 2 cups (400g) arborio rice in Instant Pot - ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice in Instant Pot for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don&#x27;t want to brown the rice. Ensure the arborio rice’s edges become translucent, while the center remains white.

Add Wine to Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.

Pressure Cook Risotto: Add 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock in Instant Pot. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes + Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.

Add Green Peas &amp; Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, simply stir and cook for another few minutes over medium heat (Instant Pot: press &quot;Sauté&quot; button). Add 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt &amp; black pepper (we used 2 pinches of salt for seasoning).

Serve Risotto: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. For the best tasting experience, serve risotto immediately. Enjoy!~

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick and easy pressure cooker recipe with asparagus and spinach that is perfect for weeknights.

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

olive oil

onion

garlic

butter

arborio rice

dry white wine

chicken broth

parmesan reggiano cheese

shrimp

spinach

asparagus

lemon (juice of)

seafood seasoning to taste (See notes for how to make your own seasoning.)

salt and pepper

parsley

Turn the Instant Pot on to the saute' function. Wait&nbsp;about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot.&nbsp;

Add the onions and garlic. Cook until fragrant.&nbsp;

Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.&nbsp;

Add the white wine. Deglaze the pot. Stir until coated.&nbsp;

Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.&nbsp;

Place the lid on top and seal. Manually adjust the timer to Manual &gt; High-Pressure Cooking &gt; 8 minutes cook time.

Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks.

Quick release the steam.&nbsp;

Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.

Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.

Stir all of the items in the pot.&nbsp;

Drizzle with fresh lemon juice throughout. Sprinkle with parsley.

Cool before serving.

https://embed.mediavine.com/videos/p2jfukc8qovjkybmhloj

Easy, Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick pressure cooker recipe with asparagus and spinach. This risotto is cheesy, creamy, and perfect for weeknight dinners or meal prep! This dish uses arborio rice and you can mix up the ingredients and add chicken, mushrooms, peas, or whatever you prefer!

Instant Pot Shrimp Risotto with Spinach and Asparagus

Creamy Instant Pot risotto doesn&#x27;t require standing by a hot stove and stirring for 20 minutes or more. You&#x27;ll love this hands off method of making risotto!

Instant Pot Risotto Recipe

low-sodium chicken or vegetable broth

unsalted butter

extra virgin olive oil

salt,

garlic,

thyme

Salt and pepper

In a medium saucepan over medium-high heat, warm...

In a medium saucepan over medium-high heat, warm broth to a low simmer.

Heat a 6-quart Instant Pot to “Saute.” Add...

Heat a 6-quart Instant Pot to “Saute.” Add butter and oil. When butter is melted, add onion and salt, and cook, stirring, for 3-4 minutes or until onions are translucent. Add garlic and cook, stirring, for 1 minute or until fragrant. 

Add rice and cook, stirring, for 2-3 minutes...

Add rice and cook, stirring, for 2-3 minutes to “toast” the rice. You’ll see the edges become slightly translucent. 

Add wine and scrape all brown bits off...

Add wine and scrape all brown bits off the bottom of the pot. Cook for 2-3 minutes or until wine is slightly reduced.

Add broth and thyme, stir, and push down...

Add broth and thyme, stir, and push down any rice that is sticking to the edges of the Instant Pot. 

Place cover of Instant Pot on and turn...

Place cover of Instant Pot on and turn valve to seal.

Set to “Manual” (or “Pressure Cook,” depending on...

Set to “Manual” (or “Pressure Cook,” depending on your model), high pressure, and set time for 5 minutes.

When the pressure cooking has finished, quick release...

When the pressure cooking has finished, quick release the pressure by turning the valve to “vent.”

Remove lid, and stir in Parmesan cheese. Taste...

Remove lid, and stir in Parmesan cheese. Taste and season with salt and pepper.

Best served immediately. It will continue to thicken...

Best served immediately. It will continue to thicken as it stands and cools.

https://mediavine-res.cloudinary.com/video/upload/vqh3xijxyu1pmdwsj93e.mp4

Creamy Instant Pot risotto doesn’t require standing by a hot stove and stirring for 20 minutes or more. You’ll love this hands off method of making risotto!

This delicious Butternut Squash Risotto is flavorful, delicious, and cooks entirely in your pressure cooker. Click here to learn more about arborio rice.

Easy Instant Pot Risotto with Butternut Squash

shallots (minced)

garlic (minced)

fresh sage (plus more for serving)

butternut squash

vegetable broth (or low-sodium chicken broth)

salt

Parmesan cheese (grated,

black pepper

lemon juice (for serving)

Sauté the shallots and garlic - Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.

Add the white wine - Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

Sauté the arborio rice - Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.

Add the broth and butternut squash - Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.

Cook - Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid (see notes).

Garnish and serve - Sir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. I like to serve my risotto with fresh lemon juice (optional).

Instant Pot Butternut Squash Risotto is creamy, savory, and so delicious while also being one of the easiest recipes you will ever make!  It's naturally gluten free and perfect for the 21 Day Fix and Weight Watchers.

Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW]

short grain brown rice

chicken

T of Butter

T of diced Shallots

garlic, minced

Coconut milk- 1-2 T (optional)

sage

Set your Instant Pot to saute and add in butter.  Saute shallots and garlic until fragrant, then add in rice.  Saute for an additional 1-2 minutes. 

Add in broth, butternut squash cubes and a dash of salt.  Lock lid and set for 22 minutes on manual. After cook time, do a 10 minute natural release.  

Release the remaining pressure, then stir rice and butternut squash until smooth.  Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed.  Garnish with chopped sage or crispy fried sage.

Instant Pot

Heat butter in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook for an additional 1-2 minutes.

Stir in broth, butternut squash cubes, and salt and increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, about 40 minutes.

Stir rice and butternut squash until smooth.  Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed.  Garnish with chopped sage or crispy fried sage.

Stovetop

LOVED this recipe!   Super easy, esp with frozen butternut squash and so so good.   I made it with the lemon goat cheese butter pork chops and it was awesome!

I made it with half and half instead of coconut milk and it was deliciously creamy.  Thanks for the great recipe.

Made this for supper tonight.  It was delicious.  I made it dairy free using DF Parmesan, and it was delicious.  I paired it with meatloaf and green beans.  Super good!!I put some of the leftovers in the freezer.  Hopefully it will be delicious on another night too.

Delicious!  So easy and one of the best rice recipes I've ever made!  Thanks for a great recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576417820/frlvnktoropxyu5aa0ix.mp4

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Top 5 pressure cooker risotto recipes from across the web

The most viewed pressure cooker risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Risotto

Instant Pot Lemon Shrimp Risotto wi...

Instant Pot Risotto Recipe

Easy Instant Pot Risotto with Butte...

Instant Pot Butternut Squash Risott...

The most viewed pressure cooker risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine