January 14, 2019

Instant Pot 5-Minute Risotto Recipe

5-Minute Instant Pot Risotto | Stephanie's Dish | Stephanie HansenTechnically this Instant Pot Risotto recipe actually takes about 15 minutes to prepare. Here’s why: it takes the Instant Pot about 10 minutes to come up to pressure and then 5 minutes to cook.

5-Minute Instant Pot Risotto

Serves 4 as a generous side dish


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons butter
  • 1 small onion, about 1 cup diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 3 cups chicken broth
  • 1 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ cup freshly grated parmesan cheese


  1. Preheat the pressure cooker, by selecting sauté.
  2. Add the olive oil, butter, and onions.
  3. Sauté 3 minutes.
  4. Add the rice and garlic and sauté 1 minute more.
  5. Add 3 cups of chicken broth, salt and pepper, and stir.
  6. Secure the lid and turn pressure release knob to a sealed position.
  7. Cook at high pressure for 5 minutes.
  8. When cooking is complete, use a quick release.
  9. Unplug the pressure cooker, stir in parmesan cheese.


  • Lemon Risotto: Stir in 2-3 tablespoons lemon juice when stirring in the parmesan cheese. Zest lemon over the dish as a garnish.
  • Spinach Risotto: Stir in 2-3 cups spinach when adding the broth.
  • Sun-Dried Tomato Risotto: Add 1/3 cup sun-dried tomatoes in oil when you sauté the rice and garlic.
  • Pesto Risotto: Stir in 1/3 cup pesto when you add parmesan cheese before serving.