Instant Pot Risotto Recipe
You won't need to constantly stir when you make risotto in the Instant Pot. The result is as creamy and delicious as the stovetop version.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons unsalted butter
- ⅓cup shallot (finely chopped)
- 2garlic cloves (minced)
- 1cup arborio rice
- ½cup dry white wine
- 2cups chicken stock (or vegetable stock)
- 1teaspoon fresh thyme leaves (plus additional for garnish)
- ½cup Parmesan cheese (freshly grated, plus additional for garnish)
- Kosher salt
- Freshly ground black pepper
- Garnish: aged balsamic vinegar (for drizzling)
Instructions
Step 1
Gather the ingredients.Step 2
Turn on the Instant Pot to the sauté setting. Melt the butter, then add the chopped shallot and garlic. Cook, stirring constantly, until tender.Step 3
Add the arborio rice to the pot and stir until nutty and toasted, about 3 minutes.Step 4
Deglaze the pot with the white wine and bring to a simmer. Cook, stirring occasionally, until liquid is absorbed, about 3 minutes.Step 5
Meanwhile, warm the chicken or vegetable stock in a microwave-safe container. Heat in the microwave for about 2 minutes until warmed, but not boiling.Step 6
Add the warmed stock and fresh thyme to the pot and stir to combine. Turn the sauté function off.Step 7
Close the lid of the electric pressure cooker and turn the steam valve to sealing. Select the manual setting and cook for 4 minutes at high pressure. Once the timer goes off, carefully release steam using the quick release method. (Use caution to avoid the steam and prevent any burns to your skin.) Unlock and remove the lid. Stir in the Parmesan cheese and season with salt and black pepper, to taste.Step 8
Serve with a drizzle of high quality aged balsamic vinegar. Garnish with additional fresh thyme. Offer additional freshly grated Parmesan cheese.Step 9
Enjoy with the remaining white wine from the bottle you used in the recipe! Risotto will keep well in the fridge in an airtight container for up to 5 days.