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 in classic rice dish quickly.
So first off let me say this isn’t a sponsored post, it is my love of this cooking appliance. I have had an Instant Pot for about 5 years now. I love this. I use mine weekly. The last thing I made in mine was yogurt. I will write that recipe up later, but right now, let’s talk about amazing risotto.
This risotto recipe is very easy to make. Traditional risotto is time-consuming. You have to stand over the pot and stir continually. This recipe, you will prep your ingredients, actively stir everything together for a couple of minutes, then put the lid on, and in about 15 minutes you will have risotto.
This recipe has 1 semi-unique ingredient. You can use arborio rice, or you can use medium grain rice. Medium grain isn’t the most common rice sold at your average grocery store, but it is sold there, read the label. You will need either arborio or medium grain. I have not made this recipe for a long grain rice. Have long grain rice? (Try my rice pilaf.) Please do not use long grain rice. Either arborio or medium grain rice prepares rice with a lot of starch which makes the dish creamy.
For this recipe, I use vermouth in the recipe. You can use white wine (I would use something dry, not sweet, like a chardonnay). Julia child often substituted Vermouth for white wine. Vermouth is dry, and since it is fortified it won’t oxidize like white wine. I always keep a bottle on hand for cooking. You can find it where wine is sold. It will be near other fortified wines, so look where the sherry or marsala wine is sold.
I also use shallots in this recipe, you can use chopped white onion of you can’t find shallots. It’s up to you.
I hope you enjoy this recipe and be sure to check out my other great Instant Pot recipes.
Instant Pot Irish Stew
Instant Pot Pulled Chiken
Instant Pot Stick of Butter Rice
Instant Pot Beef Stew
Instant Pot Macaroni and Cheese
Are you interested in the Instant Pot? You can check out the Latest Model Instant Pot Ip-lux60-enw Stainless Steel 6-in-1 Pressure Cooker with Mini Mitts
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This post contains an affliate link
Instant Pot Parmesan Risotto
Ingredients
- 2 tablespoons butter
- 1/2 cup finely chopped shallots, it is ok to use white onions
- 3 garlic cloves, minced
- 1 1/3 cups medium-grain rice or arborio rice
- 1 cup vermouth or other dry white wine, divided use
- 3 cups chicken broth
- 2 ounces fresh Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon salt
Instructions
- 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.
Breanne says
September 20, 2018 at 7:27 pmI love this recipe! This is my go-to risotto recipe. I add whatever veg I have on hand, but my fave is zucchini and spinach. Even my 2 y/o can’t get enough of it. It definitely isn’t “al dente” as traditional risotto is supposed to be, but I prefer mine on the softer side anyhow. 5 stars from me…
Stephanie says
September 22, 2018 at 6:35 amI am so glad you like it!
Alvin says
August 29, 2018 at 9:53 pmI don’t know what I did wrong but my rice was very undercooked and it was sitting at the bottom of a pool of broth. I used brown rice so I cooked it an additional 5 minutes but it was still raw
Rachel says
September 7, 2018 at 7:11 amMaybe your your sealing ring wasn’t properly secure in the lid. Sounds like it didn’t properly come to pressure.
Stephanie says
November 13, 2018 at 4:22 amThe recipe was written for a specific type of white rice, it was not developed for brown rice. This is why the recipe failed.
Daniel Lewis says
July 6, 2018 at 12:29 amGreat!! enjoyed my children so much . Thank you
Heidi says
April 22, 2018 at 4:47 pmSo I made this dish tonight. It was a hit with my family. I did change a couple of things. I didn’t have vermouth to dry white wine, so I used a half a cup, instead of full cup, of a very nice sweet white wine. I then added a little more chicken broth to make up for the other half a cup of missing liquid. I didn’t have scallions, and my daughter hates onions, so I substituted onion powder instead. I used about 3 ounces of Parmesan cheese, instead of 2 ounces. And while I did use the suggested Aborizo rice, hope I spelled that right. I used cooked it for 10 minutes instead of 8 and it came out PERFECT!!! This is a great recipe to do in your electric pressure cooker. Very easy and delicious.
Dee says
April 3, 2018 at 4:15 pmMine was a little overcooked but tasted great. Next time I wont do a 10 minute release but a manual release.
Stephanie says
April 5, 2018 at 3:14 amJust curious did you use the type of rice recommended or if you used long grain rice?
Steve H says
February 11, 2018 at 8:53 pmEverything went as expected . . . But the final product was way too vermouthy. Used 1 cup . . . 1/2 and then another half. I ate it, the wife and kids hardly ate any.
Texture was perfect.
Next time I’ll try without the vermouth. Must have done something wrong.
Steve H.
Michael says
January 22, 2018 at 7:22 pmI’ve been making risotto at home for a very long time, and I’m not sure whether it’s the Instant Pot or the vermouth, but this is the best I’ve ever had. I added peas after the pressure release – just to have a built-in veggie – and about two tablespoons of truffle butter – just because truffles are proof that God loves us! Just outstanding. Thanks for the recipe!!!! Fantastic!!!
Marsha says
December 25, 2017 at 6:35 amI need to double the recipe for New Year’s Eve. Do I double cooking time?
Stephanie says
November 13, 2018 at 4:24 amNo, you never need to double cooking times in pressure cooking.
Katy says
December 18, 2017 at 4:20 pmI Only have brown medium grain rice- do you know what time I should adjust to? Thanks!!
Stephanie says
November 13, 2018 at 4:25 amI would wait until you bought the right type of rice. I haven’t tried making this with brown rice, and I have never seen brown rice to make this style of rice before.
Madelyn C says
November 15, 2017 at 3:28 pmRisotto used to be something my husband would make for special occasions since my one and four year old daughters don’t give me a lot of time to make risotto on the stove. This is now my go-to recipe. I add sauteed veggies (whatever I have on hand, tonight is going to be zucchini and pepper) to our bowls before serving.
Kristen says
September 13, 2017 at 5:38 amI made this last night for the first time – it will definitely be a regular in my dinner repertoire! The whole family loved it – so much so, that we fought over the little bit of leftovers for lunch today! 😉 I used reduced sodium broth, and didn’t adjust anything – the flavors were right on. Thanks for a great recipe!
Kathleen says
May 22, 2017 at 5:44 pmJust got my instant pot and tried this in it — i LOVE risotto, but it’s such a pain to make. The instant pot took all the hassle out of it. The Risotto was effortless and perfect!!!
trisha says
May 12, 2017 at 6:08 amMy trial run with the instant pot was this recipe and both are awesome! thank you!
Jill says
April 19, 2017 at 3:52 pmThis is a perfect recipe, thank you! Great risotto that cooked while I took the dog for a quick walk.
I’ve made it twice now & I like it 7 minutes then quick release. I stirred in sauteed chard with the rest of the cheese and it was great.
Dee says
April 3, 2018 at 4:28 pmI too think it needs a shorter cooking time of 7 minutes and quick release
Stephanie says
April 5, 2018 at 3:14 amJust curious did you use the type of rice recommended or if you used long grain rice?
Joyce says
March 2, 2017 at 6:28 pmI want to double this recipe. Do i double everything including the liquid?
Sharon says
April 17, 2017 at 3:02 pmI just doubled everything and it turned out great!
Anita says
July 16, 2017 at 9:06 pmDouble also the cooking time?
Meghann says
February 16, 2017 at 1:19 pmI love Risotto and this was awesome! Thank you for posting. When i finish, I add cooked crumbled italian sausage and thawed frozen peas. I love that i have a quick alternative that is tasty and fast for nights when i don’t have 20 minutes to constantly stir a dish.
Tim Blakley says
January 26, 2017 at 8:01 pmLove this recipe! I followed the direction but added roasted butternut squash on top before cooking in the instant pot. I also added one minute to the time, it wouldn’t hurt to add two minutes. It was A–Ma–Ziiiing!! I took a picture that I would like to add but didn’t see an option to do that.
Pam Mac says
January 5, 2017 at 8:23 pmOMG this was so good. I love risotto and make it on the stove, so I was skeptical how this would turn out. It was restaurant quality good and so easy. Thank you for sharing the recipe. I just got an Instant Pot for Xmas and have been enjoying trying out some of my favorite foods.
christina says
January 1, 2017 at 8:47 amIf I don’t want to use the wine, can I just omit or should I sub in more broth?
Guest says
February 15, 2017 at 9:00 amI’d like to know the answer to this as well.
Stephanie says
February 15, 2017 at 9:04 amI believe the alcohol is critical to the recipe. If you did not want to use the alcohol, I would make a change in the rice type to a long grain rice.
Stephanie says
February 15, 2017 at 9:08 amFor this recipe, I believe the alcohol is critical to the recipe. If you did not want to use the alcohol, I would make a change in the rice type to a long grain rice.
Karen says
May 18, 2017 at 5:35 pmI subbed part white wine vinegar/part extra vegetable broth and still thought it tasted great. Added sautéed asparagus & tomatoes at the end.
Jackie says
October 4, 2017 at 4:01 pmI always substitute since I don’t drink or cook with alcohol. Use 1 C water and 1T white wine vinegar in place of 1 C alcohol. Use red wine or balsamic vinegar to replace a red wine.
J says
February 12, 2018 at 11:37 amI subbed with just broth and it was delicious! My picky 14 yo son asked me to make it again the next day.
Stephanie says
February 13, 2018 at 4:49 amThat is awesome!
Michael says
December 23, 2016 at 7:18 pmThe photo is very unattractive due to color balance when viewed against other returns for a search on instant pot risotto. I think your recipe is better than the first impression from the photo.
Stephanie says
December 24, 2016 at 6:24 amThank you for letting me know Michael. I will see what I can do about working on my color balancing.
Dana says
January 23, 2017 at 5:49 pmI almost didn’t make the recipe because of the picture. I’m glad I went ahead and did it anyway. But it would make it way more appealing with a better photo.
Stephanie says
February 15, 2017 at 9:04 amThank you for letting me know that my photo is unattractive. I will see what I can do about the photo.