If you know me, you know that I absolutely LOVE my Instant Pot. I use it several times per week and it makes mealtime so much simpler. You can check out my favorite Instant Pot by clicking here. This Instant Pot Risotto comes together so easy and combines two of my favorite things: carbs and the Instant Pot.
For this Instant Pot Risotto recipe, you’ll need:
- An Instant Pot
- Arborio Rice
- Vegetable Broth
- Heavy Cream
- Parmesan Cheese
- Fresh Basil
- Salt, Black Pepper and Red Pepper Flakes
This recipe is a set it and forget it kind of recipe and is so simple to make. Start by pre-heating the Instant Pot. You can do this by turning the Instant Pot to sauté mode and allowing it to heat up for 2-3 minutes before adding the butter. When the butter has melted, add the garlic and arborio rice and sauté for 2-3 minutes until the garlic is fragrant and the rice is lightly toasted.
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-Ashton
The Haunted Foodie
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Instant Pot Risotto
Ingredients
Equipment
Method
- Start by pre-heating the Instant Pot. You can do this by turning the Instant Pot to sauté mode and allowing it to heat up for 2-3 minutes before adding the butter.
- When the butter has melted, add the garlic and arborio rice and sauté for 2-3 minutes until the garlic is fragrant and the rice is lightly toasted.
- Add the vegetable broth, salt and pepper to the instant pot and stir well.
- Place the lid on the instant pot, turn the venting knob to "sealing." Cook the risotto on high pressure for 6 minutes. When the timer is up, quickly release the pressure and carefully remove the lid.
- Add the heavy cream and parmesan cheese and stir well.
- Top with more parmesan, fresh basil and red pepper flakes if desired before serving.
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!
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