Instant Pot Parmesan Risotto

By Stephanie Manley Updated 20/01/26

4.62 from 18 votes

Traditional stovetop risotto demands constant attention, endless stirring, and perfect timing. But what if you could achieve that same creamy, restaurant-quality texture without standing over the stove for 30 minutes? This Instant Pot Parmesan risotto delivers all the luxurious comfort of classic risotto with a fraction of the effort. The pressure cooker transforms simple ingredients into a silky, flavorful side dish that’s sophisticated enough for dinner parties yet simple enough for busy weeknights.

Add this site as a preferred Google source!

Add

overhead view of Parmesan Risotto in a serving dish

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why This Recipe Works

The Instant Pot’s sealed environment creates the perfect conditions for risotto. The constant pressure and even heat distribution allow the arborio rice to release its starches gradually, creating that signature creamy texture without continuous stirring. Adding dry vermouth and quality Parmigiano-Reggiano elevates the flavor profile, while the chicken broth provides a savory foundation that makes this dish irresistible.

Ingredients

Butter – Creates a rich base and helps sauté the aromatics to perfection
Shallots – Provide sweet, mild onion flavor that’s more refined than regular onions
Garlic – Adds aromatic depth and savory complexity to the base
Medium grain or arborio rice – Contains high starch content essential for creamy texture
Dry vermouth or dry white wine – Deglazes the pot and adds sophisticated flavor depth
Chicken broth – Forms the flavorful liquid base that the rice absorbs
Parmigiano-Reggiano cheese – Delivers rich, nutty flavor and creamy finish
Salt – Enhances all flavors and balances the richness

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 or medium-grain rice. Both kinds of rice have a lot of starch, making the dish creamy.

Medium-grain rice isn’t the most common type 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 Instant Pot risotto recipe, but you can substitute dry white wine such as 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 at the wine shop. It will be near other fortified wines, such as sherry or marsala.

I also use shallots in this recipe. If you can’t find shallots, you can substitute chopped white onion—it’s up to you.

How to Make Parmesan Risotto in an Instant Pot

Place the Instant Pot on sauté, add the butter, and once melted, add the shallots.
Sauté the shallots until translucent.
Add garlic and sauté until fragrant.
Add the rice and stir until it is coated with the melted butter.

medium grain Arborio rice for risotto in a bowl

Cook rice for about 1 minute.
Add half of the vermouth and stir to combine with rice.
When the rice has absorbed the vermouth, 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 quickly release the pressure.
Add the remaining cheese before serving.

You can garnish it with chopped fresh parsley or fresh thyme.

Parmesan risotto in a blue serving dish and a serving spoon

What to Serve With Parmesan Risotto

As mentioned above, serve this risotto with rosemary chicken, scallops, or shrimp proteins. It’s also an excellent match for baked pork chops, salmon, or veal.

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, such as air-fried asparagus, steamed peas, or sautéed mixed vegetables, for a complete, hearty meal.

Storage & Reheating Instructions

Refrigerator Storage: Store in airtight containers for 3-5 days. Risotto will thicken as it cools.
Reheating Method: Reheat gently on the stovetop over medium heat, stirring in additional broth or cream to restore creamy consistency. Cover and stir occasionally to evenly distribute the heat.
Microwave Option: Cover with a damp paper towel and microwave in 30-second intervals, stirring between intervals to prevent hot spots.

Instant Pot Cooking Tips

It’s not uncommon for an Instant Pot not to seal sometimes. When this happens, I make a quick evaluation. Do I need to bring it to pressure, or can I wait for it to cook longer?

I either leave it alone (just cook it longer) or carefully remove the lid and check that about a cup of liquid remains in the pot. If not, I add more liquid. Then I carefully check the silicone seal (sometimes the silicone ring slips), ensure it is in the correct position, and check whether 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

Favorite Rice Recipes

Be sure to check out my easy Instant Pot recipes and the best side dishes to make for dinner.

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!