Instant Pot Parmesan Risotto

Name: Instant Pot Parmesan Risotto
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons (28 g) unsalted butter; 1 tablespoon (15 ml) olive oil; 1 medium (about 6 oz) (170 g) yellow onion, finely diced (about 1 cup); 2 cloves (6 g) garlic cloves, minced; 1½ cups (300 g) arborio rice, not rinsed; ½ cup (120 ml) dry white wine, such as pinot grigio, at room temperature; 3½ cups (830 ml) low-sodium chicken stock, warmed until hot to the touch; ½ teaspoon (3 g) fine sea salt; 1 cup (packed) (90 g) Parmigiano-Reggiano cheese, finely grated, plus extra for serving; 2 tablespoons (28 g) unsalted butter, cold, cut into 4 pieces; freshly ground black pepper, to taste; 1 teaspoon juice (5 ml) lemon, freshly squeezed, optional for brightness (optional)

From the MyKitchenBank Kitchen

Creamy, glossy risotto made with no constant stirring. Arborio rice is toasted in butter, simmered with white wine and chicken stock under pressure for just 6 minutes, then finished with butter and Parmesan.

Prep: 15 min
Cook: 26 min
Wait: 5 min
Total: 46 min
Makes: About 5 cups (4 main-course servings or 6 side servings)

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Ingredients

4 servings

For cooking the rice
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 medium (about 6 oz) (170 g) yellow onion, finely diced (about 1 cup)
2 cloves (6 g) garlic cloves, minced
1½ cups (300 g) arborio rice, not rinsed
½ cup (120 ml) dry white wine, such as pinot grigio, at room temperature
3½ cups (830 ml) low-sodium chicken stock, warmed until hot to the touch
½ teaspoon (3 g) fine sea salt
To finish
1 cup (packed) (90 g) Parmigiano-Reggiano cheese, finely grated, plus extra for serving
2 tablespoons (28 g) unsalted butter, cold, cut into 4 pieces
freshly ground black pepper, to taste
1 teaspoon juice (5 ml) lemon, freshly squeezed, optional for brightness (optional)

Equipment (5)

6-quart (5.7 L) electric pressure cooker (Instant Pot)
Wooden spoon or silicone spatula
Liquid measuring cup
Microplane or box grater
Chef's knife and cutting board

Steps

Before you start

Use a 6-quart (5.7 L) Instant Pot or similar electric pressure cooker. Don't double the recipe in a 6-quart pot.
Do not rinse the arborio rice. The surface starch is what makes the risotto creamy.
Grate the Parmesan from a block yourself. Pre-grated cheese melts less smoothly.
Warm the stock in the microwave or a saucepan first, so the pot comes to pressure faster. Pressure-up time isn't included in the timings below, but allow about 10 minutes.

1
Sauté the onion
- Select Sauté on the Instant Pot and set it to Normal/Medium heat.
- Add the olive oil and 2 tablespoons butter.
- When the butter has melted and stops foaming, add the diced onion and the salt.
- Cook, stirring often, for 4 minutes.
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Ready when: Onion is soft and translucent with no browning.
Tip: Keep the onion pale. Browned onion will color and flavor the risotto.
2
Add the garlic
- Stir in the minced garlic and cook for 30 seconds.
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Ready when: Garlic smells fragrant but hasn't browned.
3
Toast the rice
- Add the arborio rice and stir constantly for 2 minutes so every grain is coated in fat.
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Ready when: The edges of the grains turn translucent while the centers stay white and opaque.
Tip: Toasting helps the grains hold their shape under pressure.
4
Deglaze with wine
- Pour in the white wine.
- Stir and scrape the bottom of the pot thoroughly with a wooden spoon, so nothing sticks and triggers a Burn warning.
- Simmer for 2 to 3 minutes.
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Ready when: The wine has almost completely evaporated and the pot bottom is clean.
Tip: Any browned bits left on the bottom are the usual cause of the Burn notice.
5
Add the stock
- Pour in the warm chicken stock and stir once to level the rice.
- Press Cancel to turn off Sauté.
- Do not stir again after this point.
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Ready when: The rice is submerged in an even layer with the pot bottom clear.
6
Pressure cook
- Lock the lid and set the vent to Sealing.
- Select Pressure Cook (High) for 6 minutes.
- The pot takes about 10 minutes to come to pressure before the countdown begins.
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Ready when: The timer finishes after 6 minutes at pressure.
Tip: For a firmer, more al dente rice, use 5 minutes.
7
Quick release
- As soon as the timer beeps, carefully turn the vent to Venting for a quick release.
- Keep hands and face away from the steam.
- When the pin drops, unlock and open the lid.
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Ready when: The float valve has dropped and the lid turns freely.
Tip: Don't wait for a natural release. The rice will overcook and turn mushy.
8
Stir to create creaminess
- The risotto will look loose and a little soupy.
- Select Sauté on Low/Less heat and stir vigorously for 1 to 2 minutes.
- The starch will thicken the liquid into a creamy sauce.
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Ready when: Rice is tender with a slight bite in the center, and the sauce coats a spoon.
Tip: If it is still thin, simmer another minute. It also thickens as it rests.
9
Finish with butter and cheese
- Press Cancel.
- Add the cold butter pieces and the grated Parmesan.
- Stir vigorously for 1 minute until melted and glossy.
- Season with black pepper and add the lemon juice, if using.
- Taste and add a pinch more salt if needed.
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Ready when: The risotto is creamy, glossy and flows slowly when the spoon is dragged through it.
Tip: Off the heat, the cheese melts smoothly instead of turning grainy.
10
Rest and serve
- Cover the pot with the lid and rest for 3 minutes, so the risotto thickens slightly.
- Stir once and serve right away in warm bowls with extra Parmesan.
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Ready when: The risotto spreads gently when spooned onto a plate (it should be 'all'onda', or wavy).
Tip: Risotto stiffens quickly as it cools. Stir in a splash of hot stock if it tightens.

Good to know

Tips

Measure the rice and stock exactly. A 1 to 2.3 ratio of rice to liquid (1.5 cups rice to 3.5 cups stock plus 1/2 cup wine) gives creamy, not gluey, results in a pressure cooker.
Use low-sodium stock so you control the salt, since the Parmesan adds a good deal.
Don't skip the quick release. Residual pressure keeps cooking the rice and turns it soft.
For add-ins, stir in 2 cups of cooked mushrooms, peas or roasted squash after pressure cooking, at the same time as the cheese.

Make ahead

Risotto is best served immediately. To get ahead, chop the onion and garlic and grate the cheese up to 1 day in advance and refrigerate in separate covered containers.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended, because the texture turns mushy, though leftovers can be frozen for up to 2 months for arancini-style cakes. To reheat, add 2 to 4 tablespoons stock or water per serving to a pan over medium-low heat and stir until hot and creamy, 3 to 5 minutes.

Substitutions

dry white wine, such as pinot grigio → Additional chicken stock plus 1 teaspoon white wine vinegar or lemon juice. Gives the acidity without alcohol. Use 1/2 cup (120 ml) stock.
low-sodium chicken stock → Low-sodium vegetable stock. Makes the dish vegetarian. Check that the Parmesan is also vegetarian.
Parmigiano-Reggiano cheese → Grana Padano or pecorino romano. Pecorino is saltier, so hold back some of the salt and taste before adding more.
arborio rice → Carnaroli rice. Use the same amount and timing. It is slightly more forgiving.