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Pressure Cooker Risotto

Instant Pot Risotto

Get this simple and basic recipe for Instant Pot Risotto. Tastes amazing on its own or add in some extras to make it special.
Course Side Dish
Cuisine Italian
Keyword Instant Pot Risotto
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6
Calories 252kcal
Author Lauren


  • 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 vegetable broth 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!


  • 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.


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