Description
This Instant Pot Parmesan Risotto is a creamy and rich Italian dish made effortlessly in a pressure cooker. Combining Arborio rice, garlic, Parmesan cheese, and butter, it delivers restaurant-quality risotto without the need for constant stirring or lengthy stove-top attention. Perfect as a comforting main or side, this recipe is ideal for busy cooks seeking a delicious and quick risotto.
Ingredients
Rice and Base
- 1 1/2 cups Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 small shallot or onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
Liquids and Seasoning
- 4 cups low-sodium vegetable or chicken broth, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon lemon zest (optional)
Instructions
- Prepare the Instant Pot: Set the Instant Pot to Sauté mode, then add olive oil and 1 tablespoon of butter to melt and heat.
- Sauté Shallots: Add the finely diced shallot or onion and sauté for 2–3 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Toast the Rice: Add the Arborio rice and toast it for 1–2 minutes, stirring frequently to evenly coat the grains and enhance flavor.
- Deglaze with Wine: Pour in the white wine, if using, and cook for 1–2 minutes until the liquid is mostly absorbed, stirring to lift any browned bits.
- Add Broth and Seasoning: Turn off Sauté mode. Pour in the warmed broth, then add salt and black pepper. Stir well and scrape the bottom of the pot to incorporate any stuck bits.
- Pressure Cook: Secure the lid on the Instant Pot and ensure the valve is set to sealing. Select High Pressure and set the timer for 6 minutes.
- Quick Release Pressure: Once cooking is complete, carefully perform a quick pressure release by turning the valve to venting.
- Finish the Risotto: Open the lid and stir vigorously for 1–2 minutes to release starches and create creaminess. Add the remaining tablespoon of butter and Parmesan cheese, stirring until the risotto is creamy and smooth.
- Adjust Consistency and Garnish: If the risotto is too thick, stir in a small splash of warm broth to loosen. Garnish with fresh parsley and lemon zest, if desired, then serve immediately.
Notes
- Arborio rice is key for achieving the creamy texture typical of risotto due to its high starch content.
- Do not rinse the rice before cooking to preserve the starch needed for creaminess.
- The risotto will thicken as it cools, so it’s best served right away for optimal texture.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Consider adding sautéed mushrooms, peas, asparagus, or spinach for extra vegetable nutrition and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish, Dinner, Rice
- Method: Instant Pot
- Cuisine: Italian
