Instant Pot Risotto

This instant pot risotto is creamy, flavourful and lush! Veggie loaded with baby spinach and green peas, and lots of cheezy flavour. Made in the Instant Pot this recipe is fuss-free, with a 4 minute cook time!
Prep Time: 10 mins
Cook Time: 4 mins
Wait time: 20 mins
Total Time: 34 mins
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Apr 17, 2022 by Hannah Sunderani

Instant Pot Risotto

Hiya friends, I am so excited to be sharing this 4-minute Instant Pot Risotto with you! Yep, you read that right – this creamy and lush vegan risotto cooks in just 4 minutes!

But how!? Well, this miracle recipe is made using a pressure cooker (my beloved Instant Pot to be specific) to create a delicious risotto recipe that’s completely hands-free with perfect consistency every time. Hallelujah!

After my fuss-free Instant Pot Steel Cut Oats recipe was such a hit (so creamy and easy!), I wanted to bring you a savoury recipe that you can enjoy for dinner. I’ve got you covered from AM to PM, peeps!

Since having a baby, I’ve been focusing on recipes that are quick, easy and require little hand-on involvement in the kitchen. It’s a godsend to know that you can cut down this dinner favourite recipe from a 30 minute cook time to 4 minutes, and that it’s almost completely hands-free.

So, let me tell you exactly how to make this Instant Pot Risotto, so that you can enjoy it pronto!

Instant Pot Risotto Recipe

Instant Pot Risotto Recipe

This instant pot risotto recipe is:

  • creamy
  • cheesy
  • luscious
  • cooks in 4 minutes!
  • perfect consistency every time
  • requires minimal stirring, almost entirely hands-free
  • Loaded with greens (spinach and peas)

If you didn’t know already, we are huge risotto fans in this household. My Vegan Mushroom Risotto recipe is still one of the most popular recipes on my blog, which was inspired by the one we served at our wedding in France.

So, let’s just say that we hold risotto to VERY high standards, and cook it often.

So I’ll be the first to admit that my husband was a little apprehensive when I told him that I was attempting risotto in the Instant Pot… how could it possible be as tasty without the constant care that’s required from standing over a pot and continually tasting, checking and stirring!?

Well – after a few recipe trials and errors, we did it! This Instant Pot risotto is just as good as traditional risotto; without the hassle. It’s simple enough for a weeknight dinner but delicious enough for date night.

the ingredients

What is arborio rice?

Aborio rice is a starchy rice that’s most often used for making risotto. The name comes from the city in which it’s cultivated, in Italy.

When cooked, arborio rice becomes so creamy, soft and luscious. As I previously mentioned; it requires constant stirring and a strong arm! (You can skip the gym membership).

You can find arborio rice at most grocery stores. I usually find it in the rice aisle among the more familiar types. It often comes in a vacuum sealed package.

If you want to know more on what is arborio rice, this article from Spruce Eats is a goodie. They go into depth about buying, cooking, and storage.

Instant Pot Risotto

How to cook risotto in the instant pot:

As I’ve mentioned for the millionth time, cooking risotto in the Instant Pot is SO easy. Which is why I’ve given it my newbie cook stamp of approval.

The recipe starts by sautéing onion and garlic on the “sauté” setting until soft. (about 1-2 minutes). Add the arborio rice and toast for a 1-2 minutes until lightly fragrant.

Then, add the white wine and bring to a simmer until all the alcohol smell has evaporated. Hit “cancel” on the Instant Pot.

Next, pour in the vegetable broth, give everything a god stir. Seal with the lid and hit “Pressure Cook” for 4 minutes.

Once the Instant Pot beeps, let the pressure release naturally for 10 minutes, then flip the toggle to release the additional steam.

Open the lid and stir in the nutritional yeast, baby spinach and green beans.

And voila – you just made fuss-free risotto with minimal effort and stirring!

Ratio of broth to rice in the instant pot:

Just like in the traditional method, you need a lot of water to make risotto in the Instant Pot! This recipe requires 6 cups of vegetable broth to 2 cups of arborio rice.

Or, a 3:1 ratio (broth to rice).

I like to reserve 1 cup of the broth to stir into the cooked risotto along with the spinach and peas. It helps to thin out the risotto since it thickens while it cools.

Allowing time for pressure build and release:

It’s important to note that although this recipe has a 4 minute cook time, it takes a bit of time for the pressure cooker to build heat and some time after for a natural release. In total, the recipe takes closer to 20 to 25 minutes.

So, what’s the benefit then to using the Instant pot?

The benefit to using an Instant Pot vs. traditional method:

  1. Less stirring (almost entirely hands free)
  2. Texture/consistency is perfect every time! (No guess work!)

I am certainly a convert to making risotto in the Instant Pot. No watching over the risotto, no frequent stirring, and no wondering whether the consistency is right.

Similar to my Instant Pot Dal Recipe, there is a bit of sautéing required at the beginning of this recipe, as we cook the onion and garlic on the “saute” setting. And then stirring in the spinach and peas at the end. Apart from this, the recipe is hands-free.

It’s also a one-pot recipe, meaning minimal clean up! (Just keeps getting better and better, amirite?).

instant pot risotto

Flavour variations for Instant Pot Risotto:

For this recipe, I’ve stirred in spinach and peas to add some greens, but feel free to use whatever vegetable combinations you like!

Here are some of my favourite toppers:

  1. Healthy Balsamic Mushrooms for a comforting and wholesome dish.
  2. Cooked asparagus. (I personally love this risotto topped with my Grilled Asparagus with Cherry Tomatoes and Parmesan from The Two Spoons Cookbook).
  3. Roasted root vegetables (like cooked squash or pumpkin)
  4. Simply stir in freshly chopped herbs like parsley or basil

Storage Tips:

This Instant Pot Risotto will keep for up to 5 days. Store in the fridge in an airtight container.

You can also freeze this instant pot risotto. Divide serving size amounts among freezer-safe glass containers and store for up to 3 months. Let thaw in the fridge 1 to 2 days before eating.

Other recipes you might like:

If you’re digging this recipe you might also like these Instant Pot Recipes:

So there we have it! A delicious recipe for Instant Pot Risotto that’s almost entirely hands-free with perfect consistency every time! And just as delicious as the traditional method.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations!

Pin it on Pinterest!

Instant Pot Risotto

This instant pot risotto is creamy, flavourful and lush! Veggie loaded with baby spinach and green peas, and lots of cheezy flavour. Made in the Instant Pot this recipe is fuss-free, with a 4 minute cook time!
instant pot risotto
Prep Time 10 minutes
Cook Time 4 minutes
Wait time 20 minutes
Total Time 34 minutes
Serves 6 people

Ingredients

  • 1 cup frozen peas (optional)
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic diced
  • 1/2 cup dry white wine
  • 2 cups arborio rice
  • 1 tsp fine sea salt
  • 6 cups vegetable broth
  • 5 oz baby spinach (about 4 cups, tightly packed)
  • 1/3 cup nutritional yeast
  • 1/2 lemon juiced

Instructions

  • If using, add the frozen peas to a small bowl and pour boiling water over top. Set aside.
  • Turn the Instant Pot to "Sauté" setting and add the olive oil, onion and garlic. Cook until the onions have softened (1 to 2 mins). Add the arborio rice and toast, sitrring often until lightly fragrant (1 to 2 mins)
  • Pour in the white wine and bring to a simmer until the alcohol smell has evaporated (3 to 4 mins). Then hit "Cancel."
  • Pour in the salt and 5 cups of the vegetable broth (reserving 1 cup of broth for later). Give everything a good stir, then seal with the lid. Hit the "Pressure Cook" button and set it to 4 minutes. (It takes about 10 minutes for the Instant pot to come to pressure. It will beep once started). When finished, let the pressure release naturally for 10 minutes. Turn the toggle at the top to release any additional steam, then carefully remove the lid.
  • Gently give everything a good stir, then add the nutritional yeast and remaining 1 cup of broth (the broth will thin slightly and cool down the risotto). Fold in the spinach until wilted and combined. Strain the peas and add to the risotto along with the lemon juice. Stir everything again until well combined. Scoop into bowls and serve.

Notes

This Instant Pot Risotto will keep for up to 5 days. Store in the fridge in an airtight container.
You can also freeze this Instant Pot risotto. Divide serving size amounts among freezer-safe glass containers and store for up to 3 months. Let thaw in the fridge 1 to 2 days before eating.

Approvals

Nutrition

Calories: 354kcal | Carbohydrates: 65g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1350mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2903IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 4mg
DID YOU

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and hashtag it #twospoons

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