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 gluten-free risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.
Have you ever made risotto before? After our trip to Italy, I was so inspired to replicate this dish when we got home. Of course, I had no idea what a gift of love a bowl of risotto is.
Stovetop risotto (you can see my recipe over here) requires constant stirring to achieve that creamy consistency.
One pot holds your warmed broth and the other is where you stand and stir until your arm falls off.
Maybe I’m being dramatic?
It’s not the first time.
This dish really does need a lot of babysitting so that’s why I was thrilled to discover that risotto could be made in your pressure cooker with very little effort and all the reward.
Honestly, I have made this dish almost weekly since we got our pressure cooker. If I am stumped for a good dinner this dish always comes in for the dinner save.
Risotto recipes are a great way to use up produce items, put shellfish to work, add any leftover chicken, or just load it up with parmesan cheese.
After making this for YEARS at our house, it’s time to share my electric pressure cooker secrets.
No more standing over a stove top, friends!
You can present this dish with all the love and almost none of the stirring.
As Ina would say, “How bad could that be?”
Let’s start with a few frequently asked questions on pressure cooking risotto!
What Type of Rice Is Risotto Rice?
Risotto is made from Arborio rice and can be found, typically, in the same section as the other rice varieties or in the international foods section of your grocery store.
The appearance of arborio is different because it has a shorter, fatter, and more oval-shaped appearance.
Long-grained rice has to go through a lot of milling, but arborio rice isn’t as processed and that’s how it is able to retain its natural starch content.
When this starchy rice is agitated with stirring, it releases those starches and adds to the creamy consistency.
It also draws in liquid, like a sponge, and a pound of this can soak in as much as eight cups of liquid as it is cooking.
Can This Pressure Cooker Risotto Recipe Be Made Without Meat?
Today’s tutorial does have chicken in it, but it is definitely not required.
Personally, I love to roast medium shrimp in my oven (just toss them with a little olive oil, salt, pepper, and Old Bay) and roast them on a baking sheet at 450 for 6-8 minutes. Once they are done, they are perfect for risotto topping.
If you want to keep this dish vegetarian, substitute the chicken stock with vegetable broth and omit the meat.
Can I Leave the Wine Out of This Risotto Recipe?
I am loving that they now carry mini bottle or mini boxes of white wine, if you want to save money (and not have to throw out wine).
This has been a great cooking option for a lot of people in my life.
Don’t feel like you have to add this step in, although I do think it makes the flavors more rich and complex.
Personally, if you skip the wine, I would balance it with a little acidity. Hit the broth with a squeeze of lemon or a little red wine vinegar from the pantry.
I also love to add an additional acidic component, to my risotto, with a diced tomato finish.
What Kind of Wine Should I Use for My Instant Pot Risotto?
I am not snobby about wine so I usually rely on a very fine box of Black Box Chardonnay. I love a sauvignon blanc, pinot grigio, or chardonnay in my risotto.
Just steer of any wines that are super sweet. You are looking for one with a dry finish.
How Can I Save Money on Wine for My Dishes?
I’m a huge ALDI wine fan so I *do* recommend you check that out. I can usually find some pretty incredible wine for under $10.
Recently, we placed an order with Wine Insider and used the wine from one of their white wine packages. Here’s a $25 off of a $50 wine order coupon if you want to shop there. I found the price to be more than fair for the value.
What if I Don’t Like Onions?
I hate, hate, hate onions so I completely understand. I am showing you how to prepare this dish with shallots, a very mild onion.
Personally, I skip the onions. I just add the rice to the olive oil and move right on to the next step, once the rice is translucent.
The Best Instant Pot Risotto Tutorial Step-by-Step
Chop your chicken into bite sized pieces.
Toss with a little olive oil, salt, pepper, and any of your favorite seasonings.
I swear by this Mrs. Dash Tomato Basil Garlic Seasoning, if you on the hunt for perfect spice blend.
Finely chop your shallots (I rely heavily on this tool for finely chopping) and set these aside.
Turn on your pressure cooker and select the SAUTE setting and adjust it to HIGH.
Add your olive oil and brown your chicken on each side (you are not cooking this through). Remove the chicken with a slotted spoon and set it aside.
Add a little more oil and saute your onions for a few minutes. Be careful to not let them burn.
Now, add your rice and stir constantly to help agitate out the starches. It will go from a bright white to a translucent shade. When you see it is starting to look translucent, you can add your wine.
Add the wine and keep stirring like a crazy lady to get it to absorb all of the wine into the rice. Once all of the liquid has been absorbed, turn OFF the pressure cooker.
Add four cups of chicken stock, a 1/2 cup of water, salt, and pepper, to the Instant Pot.
Finish by adding the chicken and stir.
Cover with your lid and lock it into position.
Have I mentioned the importance of replacing your seal?
If you have issues with your pressure cooker coming to pressure, this is a must replace item. Also, be sure to check that your vent is in the sealed position before setting it.
Press the MANUAL button and set it to 7 minutes high pressure.
Once it is finished, do a QUICK RELEASE and open the lid. You should see that this is not fully absorbed and will look soupy.
This is good.
You will just stir in your parmesan cheese and give it a few minutes to set up.
After a few minutes, you should have just the consistency you are after.
Some people love to put a pat of butter in with the cheese.
I haven’t found it to be that necessary after the pressure cooker has done its work.
I would also highly recommend having one of these lids for easy serving out of your pot. I love, love, love this lid for the refrigerator so I don’t have to find a storage container to put this away in.
I hope you love this recipe as much as our family.
Remember, this is just the start of a beautiful risotto relationship.
You can make this your own by switching out the protein, add mushrooms or peas, and try different cheeses.
The Best Instant Pot Risotto (Step By Step)
Recipe Type: Main Dish
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)
- 1/2 cup finely chopped shallots (I omit)
- 1 pound chicken breast (diced and seasoned)
- 2 cups risotto rice
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1/2 cup water
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- Parsley & Diced Tomatoes (optional- for topping)
- Finely chop your shallots.
- Dice and season your chicken.
- Turn on your Instant Pot to the SAUTE function. Adjust to high.
- 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.
- Add two more tablespoons olive oil to the pot. Toss in your shallots and let them cook for a couple of minutes.
- Add your rice, stirring frequently and letting it cook until it is translucent.
- 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.
- Add 4 cups chicken broth, 1/2 cup water, salt and pepper to taste (don’t get too aggressive with the salt since we are adding cheese).
- Cover with lid and lock into position. Press the MANUAL button and do this high pressure cook for seven minutes.
- 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.
- Serve in bowls and enjoy every dang week.
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