Easy Instant Pot Risotto – Amazing flavor and Simple to Make

Risotto is a great dish, but it’s always taken hours to prepare, lot’s of stirring, and adding broth, and it can be time-consuming. Butt, not anymore, with this Instant Pot Risotto you’re done in 45 minutes, start to finish! 

This is the perfect dish to make for a cool Fall evening, and it’s so healthy. 

Parmesan Risotto Recipe

Instant Pot Risotto

This yummy Instant Pot Rissoto is loaded with vegetables. It’s smooth, creamy and simply delicious. 

You can serve this as a side dish, or as a meal, either way, we know your whole family will love it. 

How to Make Risotto in an Instant Pot

The ingredients you will need to make this Risotto is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.

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Easy Cheese Risotto

This recipe calls for several healthy veggies and since you are using your instant pot it will be ready in 30 minutes. Yum!

• 1 cup of Risotto
• 3 cups of chicken broth
• 1 sweet onion – peeled and chopped
• 3 Carrots, peeled and chopped into small pieces
• 1 cup of fresh chopped green beans
• 1/2 cup of Chopped mushrooms
• 1 Tablespoon of minced garlic
• 1 Jar of Roasted Red Peppers
• 1 Jar of Marinated Artichoke Hearts
• 1/4 cup of Flat leaf Italian Parsley – chopped into small pieces
• 1 teaspoon of garlic salt
• 1/2 teaspoon of seasoned salt and pepper
• 1 Tablespoon of Italian seasoning
• 1 Tablespoon of brown sugar
• 1 Tablespoon of Butter
• 1 Tablespoon of Olive oil
• 1 cup of fresh shredded or grated Parmesan Cheese (additional Parmesan cheese to top the dish)

Start by rinsing the fresh green beans and carrots, then peel and chop the carrots, the green beans, and onion, set it aside. 

Now place the butter and olive oil in the Instant Pot, and press the Saute button. 
When the butter melts, add the onion, mushrooms, carrot and green beans, and saute until golden brown, about 5 minutes. 

Turn off the Instant Pot, and add the Chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor). 

Once all the little bits are off the bottom of the pot, add the Risotto, minced garlic, parsley garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients. 

Make sure all the Risotto and vegetables are covered in the chicken broth. 
If they are not covered, add a little more broth. 

The Roasted red peppers and artichoke hearts go in the dish after it’s cooked — they DO NOT go in the Instant Pot with the other ingredients. 

After you’ve stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and turn it until it beeps and locks. 

MAKE SURE the pressure valve is set to ‘SEALING’.  Press the Manual Button, and set the time to 6 minutes. 

When the Instant Pot is done cooking, allow it to sit for 2 minutes, then do a quick release, releasing all the pressure.

Once all the pressure is released, and the float valve is down, remove the lid. 
Stir the Risotto, if all the liquid has not been absorbed, continue to stir the Risotto.  It will begin to thicken. 

Leave the Risotto in the Instant Pot, and open the Roasted red peppers, and the artichoke hearts. Slice them both, add them to the Risotto, gently stir them into the dish.

Add the Parmesan cheese, and stir it up

You can save a few of the peppers and artichokes to top the Risotto off when you’re serving it if you want. 

Easy Risotto Recipe

Plate or dish up the Risotto into bowls, and serve with a few roasted red peppers, and/or sliced artichokes, and Parmesan Cheese on top.  Enjoy!

Instant Pot Recipes

Once you make this Instant Pot Risotto Your friends and family will love these instant pot recipes too.

• Instant Pot Rice and Beans
• Instant Pot Creamy Chicken Penne
• Instant Pot Vegetarian Chili

PIN EASY RISOTTO TO SAVE

If you’re serving this as a main dish, you can add chopped bacon, or sauteed chopped ham, or chicken to this dish.  You can also top with chives or other favorite toppings. I used Organic Roasted Red Peppers, and Organic marinated artichoke hearts in this dish.  You can find them at your local Fresh, or Organic store. You can also use Organic prepared chopped mushrooms, to save time, and they have a great flavor.

Make sure to add this recipe to your fall favorites list. it’s soooooo good!

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Instant Pot Risotto Recipe