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–+ servings
instant pot parmesan risotto topped with fresh herbs
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4.87 from 30 votes

Instant Pot Parmesan Risotto

This Instant Pot Parmesan Risotto comes together so quickly and doesn't require constant stirring. It's an easy no-stir risotto that is creamy and delicious.
Prep Time5 minutes
Cook Time10 minutes
Time to come to pressure10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: instant pot, parmesan risotto, risotto
Servings: 6
Calories: 446kcal
Author: Aimee

Equipment

  • Instant Pot

Ingredients

  • 6 tablespoon butter, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • ½ cup white wine
  • 4 cups chicken stock or broth
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup Parmesan cheese, freshly grated

Instructions

  • Prep the ingredients. Dice the onion and mince the garlic.
  • Turn the Instant Pot onto SAUTE mode. Add 2 tablespoon butter to the Instant Pot and let melt.
  • Add the onion and saute 3-4 minutes, stirring frequently.
  • Add the garlic and saute for 1 minute.
  • Add the Arborio rice and saute for 2-3 minutes, stirring frequently.
  • Add the white wine and deglaze the pan, scraping the bottom to make sure there isn't anything stuck to the bottom of the pot.
  • Hit the CANCEL button on the Instant Pot.
  • Add the chicken stock, dried thyme, salt, and pepper to the pot. Stir everything to combine.
  • Put the lid on the Instant Pot and set on MANUAL mode for 5 minutes. Once the 5 minutes are done, QUICK RELEASE the steam valve and let the steam escape. Remove the lid carefully once all the steam has stopped escaping the valve.
  • Add 4 tablespoon butter and the grated Parmesan cheese. Stir to combine everything. Season with salt and pepper to taste. Top with chopped parsley and more Parmesan cheese if desired.

Notes

  • One thing to always remember with the Instant Pot is that it always takes time to come to pressure. So when you set the timer for 5 minutes, it will take an additional 5-10 minutes to come to pressure before it starts counting down.
  • When you take the lid off the pot, the risotto will look liquidy. However, once you stir it, it will come together nicely.
  • This risotto is great served on its own, but you can also top with chicken, shrimp, or scallops. It's also delicious served with a salad.

Nutrition

Calories: 446kcal | Carbohydrates: 58g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 729mg | Potassium: 260mg | Fiber: 2g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 4mg