Instant Pot Risotto

Name: Instant Pot Risotto
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cube chicken bouillon (such as Knorr®); 2 cups hot water; 2 tablespoons extra-virgin olive oil; 0.25 cup finely diced onion; 1 clove garlic, minced; 1 cup Arborio rice; 0.25 cup white wine; 2 tablespoons butter; 0.25 cup grated Parmigiano-Reggiano cheese; 2 teaspoons chopped fresh parsley

4.9

(8)

7 Reviews

1 Photo

Risotto in the Instant Pot has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes. Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.

Recipe by Kim's Cooking Now

Updated on June 14, 2022

Prep Time:

5 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

30 mins

Servings:

3

Jump to Nutrition Facts

Ingredients

1 cube chicken bouillon (such as Knorr®)
2 cups hot water
2 tablespoons extra-virgin olive oil
¼ cup finely diced onion
1 clove garlic, minced
1 cup Arborio rice
¼ cup white wine
2 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh parsley (Optional)

Directions

Dissolve chicken bouillon cube in hot water and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

Nutrition Facts (per serving)

447	Calories
19g	Fat
57g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 3
Calories 447
% Daily Value *
Total Fat 19g	24%
Saturated Fat 7g	37%
Cholesterol 26mg	9%
Sodium 547mg	24%
Total Carbohydrate 57g	21%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 8g
Vitamin C 2mg	12%
Calcium 92mg	7%
Iron 1mg	4%
Potassium 61mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.