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Instant Pot Risotto

Instant Pot Risotto

Since I discovered the magic of Instant Pot Risotto, and it’s a game-changer. I’m talking creamy, perfectly cooked risotto with minimal effort. It’s become one of my favorite weeknight indulgences. Finally, I can have that restaurant-quality risotto experience without the endless stirring.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Servings: 6 Servings

Calories: 319 kcal per serving

Ingredients

  • 4 tablespoons - butter
  • 1 - shallot
  • 3 clove - garlic
  • 1 cup - arborio rice
  • ½ cup - white wine
  • 1 ¾ cups - chicken stock
  • 1 ½ teaspoons - all-purpose seasoning
  • ¼ cup - Parmesan cheese
  • ½ cup - heavy cream

Instructions

  1. Set a 6 quart Instant Pot to the highest saute setting.
  2. Add 2 tablespoons of butter to the Instant Pot and allow to melt.
  3. Add shallots to the melted butter and cook until shallots are translucent, about 2-3 minutes.
  4. Add garlic and sauté for 30 seconds.
  5. Add rice and stir for 1 minute, ensuring all of the rice is coated in the butter.
  6. Stir in white wine and allow to simmer for 1-2 minutes.
  7. Add chicken broth and all-purpose seasoning.
  8. Affix lid and set Instant Pot to manual setting. Set timer to cook on high pressure for 6 minutes.
  9. When cooking is finished, quick-release the pressure.
  10. Stir in remaining 2 tablespoons of butter, parmesan cheese and heavy cream.
  11. Serve immediately.

Nutrition

Energy: 319 kcal | Total Fat: 17 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 47 mg | Total Carbs: 30 g | Fiber: 1 g | Sugars: 2 g | Proteins: 9 g | Sodium: 428 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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