Instant Pot Risotto Rice is simple, quick and just plain delicious!
Tender Rice, fresh flavors, rich broth, portabella mushrooms and creamy parmesan will make this dish pop with flavor. So many delicious layers to this easy dish and you can taste each and every one!
This Instant Pot Risotto is just divine. These simple ingredients just make this dish explode with mouthwatering flavors.
The smell of sautéed onions and garlic, mushrooms and that rich broth will drawl your family to the kitchen in no time! Add the creamy parmesan and top with fresh herbs and they will talk about this side dish for days!
Instant Pots just make your life easier. This risotto is made in one pot. Less mess and so simple! It is ready in under 30 minutes and most of that time is cooking and you don’t have to sit and watch!
I served this with my Instant Pot Balsamic Chicken and my kiddos said they felt like they were at a fancy restaurant. That made my heart smile. Which is funny because I can’t remember the last time we did that! Ha!
This is perfect side dish served along grilled chicken recipes like Honey Mustard Chicken, steak recipes and pork tenderloin.
I love to have Instant Pot Risotto with salmon. It pairs great with Roasted Garlic Salmon. It is such a versatile side dish. I mean who doesn’t love creamy rice?!Pair this with my Pan Seared Brussel Sprouts or Steam Green Beans and you have a complete vegetarian meal!
Do you need a DAIRY FREE Instant Pot Risotto? Please check out my Tips for Success section, I will give you some options.
Alright enough with me gabbing, lets get this Instant Pot Risotto cooking!
How to cook the perfect instant pot risotto
STEP BY STEP INSTRUCTIONS:
- First, chop and slice your mushrooms and onions. Make sure your onions pieces are nice and small.
- Then push the saute button on your Instant Pot. Add ghee (butter), once it melts add the mushrooms and onions. Saute for 4 minutes. Finally grate or press the garlic into the pot.
- Cook another 2 minutes. Add the rice and continue to cook for 2-3 minutes. Keep stirring, we want to toast the rice not burn it.
- Add chicken broth, marsala, salt, pepper, onion powder and garlic powder to the pot. Stir well. Place the lid on top of the pot and seal. Then make sure the button on the top of the lid is also in the sealed position.
- Press the Manuel button and set to high pressure for 8 minutes.
- Once it has beeped that it is finished cooking, let it sit for 5 minutes and it will start to release pressure. After 5 minutes, release the rest of the pressure by turning the knob on the top of the lid to the venting position. Remove the lid once all the pressure has been released.
- Add the peas and parmesan to the dish and stir really well.
- Sprinkle with parsley and serve warm. Enjoy!
Tips for making the best risotto
- I find that either arborio or jasmine rice work great. Arborio is traditional used to make risotto. I had Jasmine rice on hand and I found it tasted just as good!
- DAIRY FREE Option: You ghee or a vegan butter option. I also love Violife parmesan, but you can use any dairy free parmesan option you like.
- Fresh herbs always make a dish pop. It is an inexpensive way to bring a dish to life. It is optional but I think you will love the flavor.
- Frozen peas are perfect for this dish. You can toss them into the risotto once it has finished cooking. Once you stir and let them sit for a few minutes, they are perfect. I always seem to have a frozen bag of peas in the freezer.
- I like to buy the already sliced mushrooms at the grocery store. It saves so much time. I just run a knife threw them to chop the mushrooms into smaller pieces.
- Make sure your onions are chopped nice and fine. We want the flavors of onion just not big chunks. A small onion is all you need.
- I love to grate my garlic right over the pot. If you do not have a grater a garlic press is perfect also.
- You can substitute the marsala with white wine. I just prefer the flavor of marsala in this dish. If you don’t have either just add extra 3 extra tablespoons of chicken broth.
- While the rice is “toasting” in the Instant Pot, make sure you continue to stir it. We do not want the rice to burn. This just helps move the process along like traditional Risotto.
- Not a mushroom fan? You can totally leave them out. I would add a 1/2 cup parmesan to the dish instead of a 1/3 of a cup.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Microwave: Place Instant Pot Risotto on a microwave safe plate and reheat for 20-30 seconds or until nice and warm all the way through.
Stovetop: Place Risotto in a saucepan on medium heat. Reheat for 2-4 minutes on until the risotto is nice and warm all the way through.
I hope you have enjoyed my version of Instant Pot Risotto. If you have tried this recipe please leave a comment and review below.
Check out some of my other popular side dishes:
Instant Pot Risotto
Equipment
- Instant pot
Ingredients
- 2 cups Rice (Arborio and Jasmine work great)
- 4 cup Chicken broth or bone broth
- 16 ounces Portabello mushrooms
- 1 Small onion (diced small)
- 3 cloves Garlic
- 2/3 cup Frozen peas
- 1/3 cup Ghee (Butter)
- 1/3 cup Parmesan cheese
- 3 tablespoons Marsala wine
- 1 1/2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- Parsley for garnish or sprinkling over top of the dish. (optional)
Instructions
- First chop your mushrooms and onions. Then place the Instant Pot on saute mode.
- Once warm, add ghee (butter) to the pan. When the ghee has melted, add the mushrooms and onions and cook for 4 minutes. After 4 minutes grate the garlic over the pot. Stir and cook an additional 2 minutes.
- Add the rice and cook and "toast" the rice for 2-3 minutes. Make sure you stir the entire time. We do not want to burn the rice.
- Add broth, marsala, salt, pepper, onion powder and garlic powder. Stir everything really well.
- Place the lid on the top and close to lock in place. Place the knob on the top of the lid to the sealed position. Press the manuel button and cook on high pressure for 8 minutes.
- Once the risotto is finished cooking, let it sit for 5 minutes. It will start to depressurize itself. After it has been 5 minutes (there is a timer on the front), release the remaining pressure. Press the knob to the venting position.
- Remove the lid, add frozen peas and parmesan to the pot. Stir to mix it all together. The heat of the dish will cook the peas almost immediately.
- Optional: Sprinkle fresh parsley over the top. Serve nice and warm.
Notes
- I find that either arborio or jasmine rice work great. Arborio is traditional used to make risotto. I had Jasmine rice on hand and I found it tasted just as good!
- DAIRY FREE Option: You ghee or a vegan butter option. I also love Violife parmesan, but you can use any dairy free parmesan option you like.
- Fresh herbs always make a dish pop. It is an inexpensive way to bring a dish to life. It is optional but I think you will love the flavor.
- Frozen peas are perfect for this dish. You can toss them into the risotto once it has finished cooking. Once you stir and let them sit for a few minutes, they are perfect. I always seem to have a frozen bag of peas in the freezer.
- I like to buy the already sliced mushrooms at the grocery store. It saves so much time. I just run a knife threw them to chop the mushrooms into smaller pieces.
- Make sure your onions are chopped nice and fine. We want the flavors of onion just not big chunks. A small onion is all you need.
- You can substitute the marsala with white wine. I just prefer the flavor of marsala in this dish. If you don’t have either just add extra 3 extra tablespoons of chicken broth.
- While the rice is “toasting” in the Instant Pot, make sure you continue to stir it. We do not want the rice to burn. This just helps move the process along like traditional Risotto.
- Not a mushroom fan? You can totally leave them out. I would add a 1/2 cup parmesan to the dish instead of a 1/3 of a cup.
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