Treat yourself to this mouthwatering Instant Pot Risotto … it’s packed with veggies, tons of flavor, and it’s so quick and easy to make!
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Who else is ready for fall?
I was traveling through Utah and Montana last week (check out my Instagram stories for the highlights!), and I got a taste of brisk fall weather. It was glorious, and I cannot wait for those cool temps to arrive in Dallas. Although—who am I kidding?!?—it will probably be a few months.
In the meantime, I’m cranking the A/C and working my way through my favorite fall recipes. All to share with you, of course! I’ve got an amazing Vegetable Dumpling Stew in the works, and I have a few other recipes up my sleeve that I know you’ll love, too.
This amazing Instant Pot Risotto is one autumn recipe that I just can’t get enough of. It’s total comfort food, luxuriously creamy, and packed with flavor. Yet it’s so simple to make in the pressure cooker … no standing over a hot stove or constant stirring required!
Instant Pot Risotto
Have you jumped on the Instant Pot band wagon, yet? Personally, I’m obsessed!
I use mine weekly (there are a few versions, but I have the Instant Pot Duo60), for everything from Stuffed Peppers to Mac and Cheese to hard boiled eggs. Are you familiar with this handy kitchen tool? It’s basically an electric multi-cooker, which means that it’s a pressure cooker, slow cooker, rice cooker, steamer, and more … all in one appliance.
You can make so many different foods in this magic pot (check out my Pinterest board for tons of ideas), but this pressure cooker Risotto recipe happens to be my current favorite!
I don’t know about you, but even though I love risotto, I don’t make it very often. It just takes a lot of effort. Standing over a steaming pot, stirring constantly for half an hour is not my idea of a fun recipe.
This Instant Pot Risotto, on the other hand, couldn’t be easier! You have all the tasty qualities of a classic risotto, but there’s no laboring over a hot stove required. And not only is this risotto delish, it’s also vegetarian (and vegan-friendly with one easy swap), plus gluten free!
How to Make Risotto in a Pressure Cooker
Risotto is so simple to make in the Instant Pot! Once you try this recipe, you’ll be hooked.
For this easy vegetarian risotto, you’ll begin by heat up a little olive oil in your pressure cooker using the Saute function. Once the pot is hot, you’ll add the mushrooms. I used brown mushrooms, but almost any kind will work (just don’t use anything too fragile).
Cook the mushrooms, stirring occasionally, until they’re tender and any liquid that they’ve released has evaporated. Then, you’ll add a couple diced shallots and continue cooking until the shallots start to turn transparent.
You’ll add a little garlic and butter next, cooking just until fragrant, then stir in the rice. You want to use Arborio rice, a short grain rice that’s very starchy. As the risotto cooks, the rice will release its starch, making your risotto creamy. Don’t use a different kind of rice, because you’ll end up with a pilaf, not a risotto!
Add your Arborio rice to the mushrooms, stirring until it’s coated and everything is well mixed.
Then, stir in a little white wine. Make sure to use a dry wine, like chardonnay, pinot grigio, sauvignon blanc, etc. It really doesn’t matter what kind (use something you’ll drink later), as long is it’s not sweet. Continue cooking your risotto, stirring constantly until the wine has evaporated. It should only take a few minutes. (Replace the wine with broth, if you prefer.)
Next comes the best part! Instead of standing over your risotto, stirring in broth ladle by ladle, you’re going to add it all at once. Then, you’ll set the Instant Pot to cook on high pressure for six minutes … that’s all it takes for the perfect al dente risotto!
To finish your delicious and easy Instant Pot Risotto, you’ll stir in peas, sun-dried tomatoes (use oil-packed tomatoes, not dried), fresh lemon juice and zest (which really brightens the flavors), and Parmesan cheese.
I like to serve this yummy vegetable risotto sprinkled with parsley and Parmesan cheese. It makes a tasty vegetarian entree or a simple side dish for a larger meal.
How to Make Vegan Instant Pot Risotto
Want to make this risotto vegan? It’s super simple!
Just skip the Parmesan cheese. Your vegan risotto will still be rich and creamy thanks to the starchy Arborio rice.
Love this easy Vegetable Risotto?
If you enjoyed this yummy Instant Pot Risotto, then you’ll love these vegetarian pressure cooker recipes, too:
- Instant Pot Stuffed Peppers
- Instant Pot Pasta with Feta, Olives, and Basil
- Instant Pot Mac and Cheese
And if you’re a rice lover, you’ll want to try these crave-worthy rice recipes:
- Easy Kimchi Fried Rice
- Cheesy Broccoli Rice Casserole from Scratch
- Creamy Wild Rice Soup
- Spicy Tomato Basil Fried Rice
Treat yourself to this delicious Instant Pot Risotto ... it's packed with veggies, tons of flavor, and ready fast!
- 1 tablespoon extra virgin olive oil
- 8 ounces mushrooms, sliced
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1/3 cup peas (defrosted, if frozen)
- 1/3 cup chopped sun-dried tomatoes (drained and blotted dry)
- 1 lemon, zested and juiced
- 1/2 cup shredded Parmesan cheese, plus additional for serving
- 1 tablespoon minced flat-leaf parsley
Press Saute button on Instant Pot. Add olive oil to pot.
When the pot is hot, add mushrooms. Cooking, stirring occasionally, until mushrooms are tender and any liquid they release has evaporated.
Mix in shallots and season to taste with salt and pepper, then cook until the shallots begin to turn translucent, about 3 minutes.
Add the garlic and butter, then cook until fragrant (about 30 seconds), stirring constantly.
Stir in Arborio rice, mixing to coat with other ingredients. Add white wine and cook until liquid is mostly evaporated, stirring constantly.
Add broth and mix well. Turn off Instant Pot (press Cancel).
Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 6 minutes.
When time is up, do a Quick Release, then open lid.
Stir in peas, sun-dried tomatoes, lemon zest and juice. Mix in Parmesan cheese, then season to taste with salt and pepper.
Serve risotto sprinkled with additional Parmesan cheese and parsley. Enjoy!
What is your favorite Instant Pot recipe?