My Instant Pot is one of my favorite kitchen appliances. It makes amazing risotto. It makes effortless risotto. You can make this creamy Instant Pot Parmesan Risotto for a classic rice dish quickly.
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What Makes Instant Pot Parmesan Risotto the Perfect Side Dish?
Parmesan risotto pairs with many different foods, making it an incredibly versatile side dish for your next home-cooked dinner. It tastes phenomenal when you serve grilled chicken, seared scallops, or shrimp on a bed of this creamy risotto.
This side dish has comforting, savory flavors with a creamy texture that will make your mouth water. With chicken broth and wine in the base, it takes on a deep flavor that really enhances the taste of the Parmigiano-Reggiano.
Why This Recipe Is So Good
This Instant Pot risotto recipe is very easy to make. It is sophisticated enough for a dinner party but quick enough to upgrade your average weeknight meal.
Traditional risotto is very time-consuming because you have to stand over the pot and stir continually.
Using your Instant Pot, you will prep your ingredients, actively stir everything together for a couple of minutes, put the lid on, and then, in about fifteen minutes, voila! – you have instapot risotto. It’s almost like magic!
Here’s what you need for making risotto in an Instant Pot:
- Medium grain or arborio rice
- Dry vermouth or dry white wine
- Chicken broth
- Parmigiano-Reggiano cheese
Ingredient Notes and Substitutions
Here’s some helpful information and options for substituting risotto ingredients:
Rice for Risotto
To make this pressure cooker risotto, you can use arborio rice or medium-grain rice. Both kinds of rice have a lot of starch, making the dish creamy.
Medium grain isn’t the most common rice sold at your average grocery store, but it is sold there. Read the label. This recipe is not suited to long-grain rice. If you have long-grain rice, try my rice pilaf.
Wine for Risotto
I use vermouth in this Instapot risotto recipe, but you can use dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. Julia Child often substituted Vermouth for white wine.
Vermouth is dry, and since it is fortified, it won’t oxidize once opened like white wine. I always keep a bottle on hand for cooking. You can find vermouth where wine is sold. It will be near other fortified wines, such as sherry or marsala.
I also use shallots in this recipe. You can substitute chopped white onion if you can’t find shallots – it’s up to you.
How to Make Parmesan Risotto in an Instant Pot
- Place the Instant Pot on sauté, add butter, and when the butter has melted add the shallots.
- Sauté the shallots until they have become translucent.
- Add garlic and sauté until the garlic becomes fragrant.
- Add rice and stir until the rice is coated with the melted butter.
- Cook rice for about 1 minute.
- Add half of the vermouth and stir to combine with rice.
- When the vermouth has been absorbed by the rice, add the remaining Vermouth, chicken broth, half of the cheese, and salt. Stir to combine thoroughly.
- Place the lid on the Instant Pot and cook for 8 minutes on high pressure.
- Turn the valve to release naturally or you can do a quick release of the pressure.
- Add the remaining cheese before serving.
You can garnish it with chopped fresh parsley or fresh thyme.
What to Serve With Parmesan Risotto
If you want to enjoy a vegetarian meal, try making it with vegetable broth instead and enjoying it with stuffed portobello mushrooms. The combination is simply irresistible!
Any of the proteins listed above can be served with the risotto and other sides like air fryer asparagus, steamed peas, or sauteed mixed vegetables for a complete, hearty meal.
How to Store the Leftovers
Wait for the risotto to cool down before you transfer the leftover risotto to a container and cover it with a lid (or tightly wrap it with foil). Enjoy it within 3-5 days for the best quality possible!
What Is the Best Way to Reheat Parmesan Risotto?
Risotto typically thickens when it cools, so you likely need to add more liquid to help loosen its texture when you reheat it.
The best way is to reheat it on the stovetop. Stir in the liquid, heat it over medium heat, and cover it. Make sure to occasionally mix it to distribute the heat.
You can also microwave it. Cover it with a damp paper towel for best results, and stir it every 30 seconds to prevent hot spots.
Instant Pot Cooking Tips
It’s not unknown for an Instant Pot not to seal sometimes. What I do when this happens is make a quick evaluation. Do I need something to come to pressure, or can I wait for it to cook longer?
What I do is either leave it alone (just cook it longer), or I carefully remove the lid and check that there is about a cup of liquid in the pot. If not, I add more liquid. Then I carefully look at the silicone seal (sometimes the silicone ring slips), make sure it is in the correct position, and try to see if the pot will come to pressure.
Find more advice on fixing common Instant Pot problems.
I hope you enjoy this recipe!
Are you interested in the Instant Pot? You can check out the Instant Pot Stainless Steel 6-in-1 Pressure Cooker with Mini Mitts on Amazon.
Great Instant Pot Recipes
- Mulligan Stew
- Pepperoncini Beef
- Instant Pot Italian Sausage
- Instant Pot Shredded Chicken
- Instant Pot French Onion Rice
- Instant Pot Beef Stew without Mushy Vegetables
- Instant Pot Macaroni and Cheese
- Instant Pot Mashed Potatoes
Favorite Rice Recipes
- Cajun Rice
- Easy Broccoli Rice Casserole
- French Onion Rice Casserole
- Japanese Fried Rice Recipe
- Chipotle Mexican Grill White Rice
- Spanish Rice Casserole with Ground Beef
Instant Pot Parmesan Risotto
- 2 tablespoons butter
- 1/2 cup finely chopped shallots or white onions
- 3 cloves garlic, minced
- 1 1/3 cups medium-grain rice or arborio rice
- 1 cup dry vermouth or dry white wine, divided
- 3 cups chicken broth
- 2 ounces fresh Parmigiano-Reggiano cheese , divided
- 1/2 teaspoon salt
- Place the Instant Pot on saute, add butter, when the butter has melted add shallots. Saute the shallots until they have become translucent. Add garlic and saute until the garlic becomes fragrant. Add rice, stir until the rice is coated with the melted butter. Cook rice for about 1 minute. Add half of the vermouth. Stir the vermouth in, it will be absorbed into the rice. When the vermouth has been absorbed add the remaining Vermouth and chicken broth. Add 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid. Place the lid on the pressure cooker.
- Cook for 8 minutes on high, you can set this manually. After the rice has finished cooking you can either allow it to release naturally, or you can manually release the pressure. Before serving add the remaining cheese.