Easy Basic Instant Pot Risotto Recipe - A Mom's Impression (2024)

This Instant Pot Risotto is the easiest way to make a tasty risotto in minutes. Forget about stirring and ladling a cup of stock one at a time with this pressure cooker recipe. This basic recipe is creamy, delicious and full of Parmesan flavor!

Why Cook Risotto In An Instant Pot?

• QUICK AND EASY – Most people don’t attempt to make risotto at home, and I can understand why. It is traditionally a dish that takes a lot of time and a lot of care. One ladle of hot broth is added to the rice at a time until it is absorbed and then the process is repeated. The result is a creamy consistency that tastes amazing. But who has time to do that very often? Cooking Risotto in an Instant Pot solves all those problems! It’s so straightforward and the whole process only takes about 20 minutes, start to finish!
• DELICIOUS – There are a few dishes I have eaten in my life where I fall in love in the first spoonful, risotto was one of these meals. From the minute it hit my lips, I was in love. It is no wonder, I can’t seem to get enough parmesan cheese and there aren’t very many rice dishes I don’t like. You’ll fall in love with this Risotto made in an Instant Pot too!

For step-by-step instructions, check out the printable recipe card below. But here are the ingredients you’ll need to get started.

What Rice Should you use for Risotto?

It is wise to stick to a short grain rice when you pressure cook risotto. The best type of rice to use is Arborio rice like we did in this recipe. At the grocery store, it might be labeled as risotto rice. If you don’t have any Arborio on hand, you could use paella rice or even sushi rice if that is what you have on hand in your pantry.

Storage, Leftovers and Freezing

This recipe is best eaten fairly quickly after it is done. Don’t worry, this won’t be too hard as it is delicious and everyone won’t want to wait to try it! But, that doesn’t mean you can keep leftovers for later. It just won’t ever have as much of that creamy texture as it was when it was fresh.

Just keep leftovers in an airtight container in your refrigerator. You can either reheat on the stovetop on a low heat or in the microwave. If the risotto is a little dry, you can mix in some liquid. Water, butter or chicken broth could work.

You can freeze Risotto. Let it fully cool and put in freezer safe containers or freezer bags. You can pack in individual portions if you’d like. It should be good in your freezer for 3-4 months. Thaw overnight in the refrigerator.

Notes, Tips and FAQs