🍚 What Makes Recipe So Good
Creamy, cheesy, and absolutely perfect, Instant Pot risotto is one of the easiest ways to make this somewhat intimidating dish. All of the cooking happens in the Instant Pot, and other than some initial sautéing, the pressure cooker takes care of all the work. No juggling multiple saucepans, no slowly adding stock and stirring forever. Just you, your Instant Pot, and some restaurant-quality risotto. Risotto can be an incredible main dish on its own, or it can become the perfect side for rich proteins like our Marry Me Chicken, Salmon Meuniere, Lemon Pepper Chicken, or Easy Seared Scallops. While I don’t really recommend freezing Instant Pot risotto (or any version of risotto, honestly) because it’ll affect the texture of the rice, you can totally enjoy the leftovers for a couple of days! Refrigerate any leftover risotto in an airtight container and it’ll keep up to 3 days. Reheat it in the microwave or on the stovetop, stirring in chicken broth or water 1 tablespoon at a time as needed if it’s too thick.
🗝️ Key Ingredients
Arborio Rice – THE rice of choice for a perfect risotto! Thanks to the higher starch content, arborio rice gives you that delectably creamy texture you want in risotto.White Wine – Don’t worry. If you’re not a drinker, that is TOTALLY fine. You can substitute water for the white wine. If you’re using the wine, though, you’ll want to choose something that’s crisp, dry, and not overly fruity. Sauvignon Blanc and Pinot Grigio both work well, as does a nice Chardonnay.Saffron – LOVE. Saffron gives the Instant Pot risotto a ton of flavor and a really nice color that really makes a difference in this dish.
🍄 Will This Work for an Instant Pot Mushroom Risotto?
Absolutely! You’ll actually want to prepare the mushrooms separately from the Instant Pot risotto, then add them in at the end.While the risotto is cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 8 ounces of sliced white mushrooms and 8 ounces of sliced brown mushrooms to the melted butter, then sauté them 3 minutes or until soft. Once they’re soft, remove them from the skillet and set them aside. You’ll stir the sautéed mushrooms into the risotto when you add the Parmesan cheese!
👩🏼‍🍳 Chef’s Tips
Don’t rinse the arborio rice before adding it to the Instant Pot! You actually want those starches on the outside of the grains so your Instant Pot risotto comes out nice and creamy. One of the many, many beautiful things about risotto is its versatility! It pairs well with a variety of other dishes, plus you can add in different flavors, veggies, and proteins toward the end of the cook time. Don’t be afraid to mix things up and try something new once you’ve perfected your Instant Pot risotto! After you remove the Instant Pot lid, you absolutely HAVE to stir the risotto. You’ll notice there’s still liquid in the pot, and that’s totally fine. Stirring will help incorporate (and evaporate) the remaining liquid which will give you the thick creaminess you’re expecting, rather than a rice soup. Just keep stirring until all the liquid is absorbed.
♨️ Try These Instant Pot Recipes Next!
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