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Instant Pot® Tomato-Spinach Risotto

Rated as 4 out of 5 Stars

"This delicious risotto is so quick and easy, you'll never go back to making risotto by standing at the stove stirring and stirring again! You can make this in an Instant Pot® or a standard pressure cooker. Top with more Parmesan cheese, if desired."
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40 m servings 265
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice and cook until opaque, stirring frequently, about 2 minutes. Stir in 4 cups broth, tomatoes, and basil. Close and lock the lid. Select high pressure and set timer for 6 minutes. Allow about 10 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. Select Saute function and stir in remaining broth. Check rice for doneness; if needed, continue stirring until tender.
  4. Stir in spinach and Parmesan cheese; cook until wilted, about 1 minute. Season with salt and pepper to taste.

Nutrition Facts

Per Serving: 265 calories; 3 50 8.3 5 238 Full nutrition

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It is very good,

No changes, delicious will definitely make again!

The risotto was perfect texture, but I found it to be very bland. I should have trippled the flavors for this recipe. I would make it again and follow the steps exactly, but increase all favlors.