Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

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  • Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

  • Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  • Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.

  • Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Cook's Notes:

Substitute vegetable stock for the chicken stock if preferred.

Tips

The Instant Pot(R) will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.

Tips

The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese.

Nutrition Facts

644.9 calories; 12.4 g protein; 76.6 g carbohydrates; 40 mg cholesterol; 881.4 mg sodium. Full Nutrition

Reviews (207)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2018
Press Manual, set for 6 minutes. Do not press Timer as the instructions state. If someone would rewrite this recipe and leave out the confusing high pressure for 10-15 minutes, that would be lovely. It’s 6 minutes at high pressure, which is what the Manual setting does by default. It will take 10-15 minutes for all this to happen. :-) Read More
(159)

Most helpful critical review

Rating: 2 stars
12/28/2017
I'm a beginner on the Instant Pot and got a little confused by the timing of 6-min vs 15-min. I finally read a review that said use the rice setting for 10-min. That worked but I'm not thrilled with the texture and it seemed lacking in spices. I prefer my traditional stove-top method. Read More
(6)
275 Ratings
  • 5 star values: 224
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
02/05/2018
Press Manual, set for 6 minutes. Do not press Timer as the instructions state. If someone would rewrite this recipe and leave out the confusing high pressure for 10-15 minutes, that would be lovely. It’s 6 minutes at high pressure, which is what the Manual setting does by default. It will take 10-15 minutes for all this to happen. :-) Read More
(159)
Rating: 5 stars
09/10/2018
I made a few minor adjustments to this recipe. First, I scaled this down to 2 servings, but kept the arborio rice at 1 cup (instead of 3/4 cup for 2 servings). I have made risotto in my Instant Pot many many times, and always do the 1 cup rice to 2 cups chicken broth ratio, and it comes out perfect! I also only added the olive oil in step 1, and saved the butter to stir in at the end, before adding the Parmigiano Reggiano, which makes for a creamier risotto. I also added the sprig or rosemary during the saute step, but removed it after the oil was flavored with the rosemary, before adding the white wine. This was due to personal preference, as we didn't want the rosemary to over power the risotto. My Italian husband commented that he could taste the rosemary, but ever so slightly, which was perfect in our opinion. I would definitely make this one again, exactly like I did this time. Read More
(45)
Rating: 5 stars
03/25/2018
Made this 4 times already for various dinner parties. It's been a huge hit and makes for great leftovers! Set the instant pot to high pressure cook for 6 minutes and close the vent. It will take about 8 minutes to come to pressure. Then it will cook for the 6 minutes. Afterwards, let the pressure release naturally (with the vent still closed) for about 5-10 minutes. Then open the vent and do the last step of adding the parmesan. Read More
(44)
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Rating: 5 stars
01/30/2018
This recipe is perfection, creamy and full of flavor. My husband has been to Italy many times and he said, "this is what true risotto should taste like". Step 3 was confusing for some reviewers. After you close the lid, press Manual and set the timer for 6 minutes, it will take 10 - 15 minutes for the Instant Pot to reach temperature and for the pressure to release. Read More
(28)
Rating: 5 stars
10/21/2017
I am making this now- and it's my first recipe in the Instant Pot. I'm confused by direction #3- it says "set to manual for 6 minutes. Set to high pressure for 10-15. " Do I do manual for 6 minutes and then high pressure for 12? My high pressure light is on already.... Read More
(19)
Rating: 5 stars
05/23/2018
Thank you so much for this great recipe! This was my 1st foray into risotto-land, and I will TOTALLY be making this again. Will add roasted garlic next time -- it was great as-was, but I'd like that flavor in there as well. (Also used pre-sliced mushrooms instead of chopped ones, and that was great). Served it with roasted asparagus, which we ended up just stirring into the risotto. Super-creamy and super-easy! (Also, agreeing with some other reviewers, just turn on Pressure Cook -- High and set it for 6 minutes. It will come up to pressure (think of as pre-heating) for 10-15 minutes AUTOMATICALLY (you need do nothing to achieve this), then when it beeps, which will be like 20-25 minutes later, just release the pressure entirely (this will take about 5 minutes) then continue with the stirring til creamy / Parmesan / salt / pepper. :-D Read More
(14)
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Rating: 5 stars
03/11/2018
SO. GOOD. I sauteeed asparagus and red bell peppers with garlic and added it after the risotto was done. I agree that the initial instructions are a little confusing. I set it for 6 minutes on high pressure and let the pressure come down naturally, which took about 20 minutes (at which point I released the rest of the pressure and opened the lid). I also added some lemon zest and a squeeze of lemon juice (about a half a lemon) when I added the cheese. Will definitely make this again! Read More
(11)
Rating: 5 stars
05/21/2018
I used dried mushrooms, rehydrated, and this turned out 5 star. The rosemary was fantastic and perfumed everything perfectly. I can be a traditional rositto snob but will make this anytime. Made this with grilled rib eye and asparagus, the grilling time matched the risotto time and the whole family loved it. Read More
(8)
Rating: 5 stars
09/07/2017
This was my first try at risotto and I used this recipe as a base. I used 1 cup arborio rice and reduced the recipe accordingly. I used 2 T butter and about 3 T olive oil and sautéed the onion and garlic for a few minutes in my pressure Cooker. I then added my mushrooms and cooked for a few minutes then added my rice. I added only about 1/4 cup of wine and let simmer for a minute before adding the chicken broth. I sealed the pot and changed the setting to risotto/rice for 10 minutes. I finished it off with the Parmesan and it turned out perfectly. Thank you for a great base and good cooking directions. My husband and I loved this paired with a grilled pork chop and crisp green beans. Read More
(7)
Rating: 2 stars
12/28/2017
I'm a beginner on the Instant Pot and got a little confused by the timing of 6-min vs 15-min. I finally read a review that said use the rice setting for 10-min. That worked but I'm not thrilled with the texture and it seemed lacking in spices. I prefer my traditional stove-top method. Read More
(6)