Pressure Cooker Risotto

5 from 10 votes

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Get this simple and basic recipe for Risotto made in an electric pressure cooker. Tastes amazing on its own or add in some extras to make it special.

Pressure Cooker Risotto

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I touted this recipe and have been touting this recipe for a while now and am finally getting around to posting it!

I know there are a million and one recipes for risotto online, but pressure cooker risotto is a game changer. Not only do you NOT have to stand over a pan stirring for 30+ minutes, but this recipe lets you set it and forget it until its ready for you to eat, 30 minutes later.

You’ll see in the step by step directions below that this recipe is quite basic with simple flavors. I did that on purpose! I actually love plain jane recipes because it means you can use it as a jumping off point to add or stir in whatever your little heart desires. Pesto! Roasted red peppers! Shredded chicken! Mushrooms! Butternut Squash! The possibilities are endless. Plus, what doesn’t taste good stirred into creamy rice? Nearly nothing.

Here’s how to make it:

Ingredients for Risotto

As you can see from this photo, I had a wee little helper for the day. Also, you can see my set-up for how I shoot recipes. Small foldable table up against my large windows in my living room. Ah, city living.

Anyways, you will need the following ingredients for this recipe: Arborio rice, butter, onion, chicken stock, bay leaves, salt, pepper, heavy cream and parmesan cheese.

Risotto and Butter

In your pressure cooker, start sautéing the onion in a little butter.

Risotto

Add in your rice and stir to coat.

Adding in basil leafs

Add two bay leaves, salt and pepper.

Adding in chicken stock

And of course, some chicken stock. (Feel free to reduce the amount of chicken stock by 1/2 cup and replace that with white wine.)

Pressure cooker 6 minutes

Seal up your pressure cooker and cook for 6 minutes on the Rice/Risotto function.

Making risotto

After 6 minutes, you’ll release the pressure and open the lid. All you will see is some soupy looking rice. This is exactly how it’s supposed to look! Give your rice a good stir for about 60 seconds, then stir in a little heavy cream and the parmesan cheese. Risotto

And then comes probably the weirdest part of the recipe: let it sit on its own for 10 minutes. This will help the rice finish cooking without getting mushy and over done, all the while thickening the risotto up in all the right ways. You’ll know its done when you stir it and you can see the bottom of the pot for 1-2 seconds or so before the rest of the risotto comes caving in.

Pressure Cooker Risotto

The longer it sits, the thicker it will get, so be aware that you’ll probably want to serve it as soon as its ready to go, within that 10 minute window. Obviously, it will still taste good regardless and I most definitely hid and enjoyed the leftovers for a few days. (Not even a little bit ashamed.)

So be sure to grab the printable recipe below and enjoy this simple and delicious recipe!

5 from 10 votes

Pressure Cooker Risotto

Get this basic and simple recipe for risotto, made in an electric pressure cooker. It tastes amazing on it's own or add in some extras to make it special.

servings 6
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins

Ingredients

  • 2 tablespoons butter
  • 1/2 medium yellow onion diced
  • 1 cup arborio rice
  • 2 bay leaves
  • salt & pepper to taste
  • 3 cups chicken stock or 2 1/2 cups stock + 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1/4-1/3 cup grated parmesan cheese the real stuff please!

Instructions

  • Set electric pressure cooker to Brown/Saute function.
  • Saute onion in melted butter to brown slightly, about 3 minutes. Add in rice and stir to coat in butter. Add bay leaves, salt, pepper and chicken stock. Stir. Cover with lid and rotate to lock, valve closed. Select "Rice/Risotto" cooking function, 6 minutes of cook time, high pressure and then "start".
  • Once the cooking time has completed, open valve to release pressure entirely. Remove lid. Stir rice for about 60 seconds (will seem a little soupy, but is totally normal!)
  • Stir in heavy cream and parmesan cheese. Let risotto sit 10-12 minutes uncovered to thicken. Serve hot.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 273mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Course: Side Dish
Cuisine: Italian
Keyword: pressure cooker risotto
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Recipe Rating




14 Responses
  1. Lauren

    I have the instant pot brand and this didn’t quite work. My rice settings are eight minutes 12 minutes and 15 minutes. I chose the eight minutes. The rice was not quite done, It was more than a little soupy but I trusted the process. In the end I think I would try 12 minutes of cooking and only 2 cups of water. It did not get creamy looking like your pictures.

  2. Debbie

    5 stars
    Made it tonight as written and it was excellent! Hubby was dubious to see if it could be “real” risotto and was absolutely wowed. :). Will definitely make again, and try a bit of white wine. So very good! Thank you. 🙂

  3. Sarah

    5 stars
    I made this last night and it was so good. I have an instant pot, so I used about 3/4 cup less chicken broth and cooked for 12 minutes as the previous poster suggested. It turned out perfectly.

  4. Stacy H

    5 stars
    This recipe was perfect!! I added 1 cup of cheddar cheese and cooked chopped bacon at the end instead of Parmesan cheese. This was so much easier in the pressure cooker instead of the stovetop method. Will definitely be a regular side item in my house ❤️

  5. Susan

    I just made this for the first time, and it came out perfectly! Love the hint of flavor from the bay leaves. I have the Instant Pot brand, and could not figure out how to change the cooking time to 6 minutes using the rice mode. It preset at 10 minutes, so I just watched the display and shut it off manually when it got to 4 minutes. The risotto is cooked just right, and tastes fantastic! Serving it with herbed roast chicken and fresh roasted asparagus for Sunday dinner.

    1. Lauren

      So glad you liked it! I think I have more options with my Pressure Cooker (Crockpot brand) than the actual instant pot. Glad you found a work around!

  6. Hannah

    5 stars
    Hi! I followed the CrockPot Risotto recipe yesterday (from their booklet) and it worked out pretty well, but will try out yours for extra creaminess next time 🙂 Just wondered – when you add stock in, do you add hot stock or cold? I wasn’t too sure (I added hot stock, just boiled)

    Thanks!

  7. Ann

    5 stars
    I have a knock off IP that has a rice setting. I gambled and cooked the rice for 8min. 6 min would be ok.
    I sauteed onion with 6 chopped mushrooms and followed the recipe. Added more cheese, salt & Pepper after it cooled a bit to taste.
    Hubby gave it 2 thumbs up. Next time I will sautée butternut squash with onion or broccoli!!!