The Best Instant Pot Risotto (Step By Step)
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Risotto can be a very labor-intensive dish, but it doesn't have to be with a pressure cooker. Today I'm sharing my step-by-step tutorial for creamy risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.
  • 4 tablespoons olive oil (divided)
  • ½ cup finely chopped shallots (I omit)
  • 1 pound chicken breast (diced and seasoned)
  • 2 cups risotto rice
  • ½ cup dry white wine
  • 4 cups chicken stock
  • ½ cup water
  • ½ cup grated parmesan cheese
  • salt and pepper to taste
  • Parsley & Diced Tomatoes (optional- for topping)
  1. Finely chop your shallots.
  2. Dice and season your chicken.
  3. Turn on your Instant Pot to the SAUTE function. Adjust to high.
  4. Add two tablespoons of olive oil to the pot (once it is hot) and brown your chicken (do not cook through). Remove the chicken with a slotted spoon.
  5. Add two more tablespoons olive oil to the pot. Toss in your shallots and let them cook for a couple of minutes.
  6. Add your rice, stirring frequently and letting it cook until it is translucent.
  7. Once the rice is translucent, add your white wine and stir vigorously to agitate the rice. Once the wine is fully absorbed, turn off your pressure cooker.
  8. Add 4 cups chicken broth, ½ cup water, salt and pepper to taste (don't get too aggressive with the salt since we are adding cheese).
  9. Cover with lid and lock into position. Press the MANUAL button and do this high pressure cook for seven minutes.
  10. Once it beeps, do a QUICK RELEASE. Give the rice a stir and add in your cheese. Let the rice set for a few minutes to absorb the liquid.
  11. Serve in bowls and enjoy every dang week.
Recipe by MomAdvice at