Instant Pot Risotto

Instant Pot Risotto

Although a little late to the game, I didn’t drink the Instant Pot Kool-Aid till after the New York Times wrote an article about this magic vessel last winter. (I know, I’m a snob that way. Whatever.) But now I’m a convert. I’ve given away my Japanese rice cooker with its always unsettling Teflon coating finish and collecting dust is my old trust Crockpot that I think it will get the heave soon. Why is it so great? Because the stainless steel interior can be a saute pan, slow cooker, rice cooker and pressure cooker all in one. And, unlike the pressure cooker that blew up in the face of one of my mother’s best friends (a story that I heard WAY too often growing up), this gadget is fairly safe. And it really works. We have loved it for cooking beans, soups, plain rice, etc. And despite me cringing when he asks to use it, Doug has created a number meat dishes that were apparently very tasty.

Pretty much the reason I’m writing what is likely the one-millionth Instant Pot risotto recipe that’s been published on the Internets in the past 18 months is that I’m tired of always searching for a basic, no-nothing added risotto recipe and my post-menopausal addled brain can’t seem to remember the water-to-rice ratio or the cooking time.

Print Recipe
Instant Pot Risotto
Although a little late to the game, I didn't drink the Instant Pot Kool-Aid till after the New York Times wrote an article about this magic vessel last winter. (I know, I'm a snob that way. Whatever.) But now I'm a convert. I've given away my Japanese rice cooker with its always unsettling Teflon coating finish and collecting dust is my old trust Crockpot that I think it will get the heave soon. Why is it so great? Because the stainless steel interior can be a saute pan, slow cooker, rice cooker and pressure cooker all in one. And, unlike the pressure cooker that blew up in the face of one of my mother's best friends (a story that I heard WAY too often growing up), this gadget is fairly safe. And it really works. We have loved it for cooking beans, soups, plain rice, etc. And despite me cringing when he asks to use it, Doug has created a number meat dishes that were apparently very tasty. Pretty much the reason I'm writing what is likely the one-millionth Instant Pot risotto recipe that's been published on the Internets in the past 18 months is that I'm tired of always searching for a basic, no-nothing added risotto recipe and my post-menopausal addled brain can't seem to remember the water-to-rice ratio or the cooking time.
instant pot, risotto, basic recipe
Cuisine Italian
Prep Time 2 minutes
Cook Time 9 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 2 minutes
Cook Time 9 minutes
Passive Time 15 minutes
Servings
people
Ingredients
instant pot, risotto, basic recipe
Instructions
  1. Push Saute button, add oil and heat until warm.
  2. Add onion and garlic. Saute until glistening, about three minutes.
  3. Add rice and stir until combined with onion and garlic.
  4. Add wine and cook for about two minutes.
  5. Add in veggie broth (or just plain water) and salt. Stir to mix.
  6. Set Instant Pot to Manual/High Pressure and cook for nine minutes. When timer goes off position valve to Quick Release and let come down in pressure.
  7. When steaming stops, slowly open lid. Depending on the age of your rice, you might need to put back on Saute mode to evaporate remaining liquid. Or it might be too dry and you need to add a little liquid. Either way, give it a few stirs, and when rice is at your desired creaminess, add in your Parmesan cheese and serve.
Share this Recipe


Leave a Reply

Your email address will not be published.