Instant Pot Parmesan Risotto

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.

overhead view of Parmesan Risotto in a serving dish

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

I have had an Instant Pot for many years now, and it’s one of my favorite kitchen appliances that I use weekly. It makes many dishes, including this effortless and amazing risotto. You can make this creamy Instant Pot risotto recipe, a classic rice dish, in no time at all.

What Is an Instant Pot?

An Instant Pot is a popular multi-cooker with a ton of different functions. It’s a slow cooker, pressure cooker, rice cooker, warmer, steamer, and sautéer, all in one appliance. An instant pot saves time and space in your kitchen and takes the place of multiple other kitchen appliances. Some Instant Pots even work as yogurt makers or sterilizers of baby bottles.

How to Make Risotto With Your Instant Pot

This Instant Pot risotto recipe is very easy to make. 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!

Rice for Risotto

To make this pressure cooker risotto, you can use arborio rice or medium-grain rice. Either kind of rice has a lot of starch, which makes the dish creamy. This recipe is not suited to long-grain rice. If you have long-grain rice, try my rice pilaf.

I use vermouth in this instapot risotto recipe, but you can use a dry white wine like a chardonnay. 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.

What to Do if Your Instant Pot Doesn’t Come to Pressure

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 silicon seal (sometimes the silicon ring slips), make sure it is in the correct position, and try to see if the pot will come to pressure.

For some more advice on fixing common Instant Pot problems, click here.

Ingredients

Here’s what you need:

  • Butter
  • Shallots
  • Garlic
  • Medium grain or arborio rice
  • Dry vermouth or dry white wine
  • Chicken broth
  • Parmigiano-Reggiano cheese
  • Salt
Parmesan Risotto ingredients

Ingredient Notes

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 with long grain rice. Have long grain rice? Try my easy rice pilaf recipe. 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.

I use vermouth in this 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 if you can’t find shallots. It’s up to you.

How to Make Parmesan Risotto in an Instant Pot

  1. Place the Instant Pot on sauté, add butter, and when the butter has melted add the shallots.
  2. Sauté the shallots until they have become translucent.
  3. Add garlic and sauté until the garlic becomes fragrant.
  4. Add rice and stir until the rice is coated with the melted butter.
    medium grain Arborio rice for risotto in a bowl
  5. Cook rice for about 1 minute.
  6. Add half of the vermouth and stir to combine with rice.
  7. 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.
    liquids and rice for risotto in a bowl
  8. Place the lid on the Instant Pot and cook for 8 minutes on high pressure.
  9. Allow it to release naturally or you can manually release the pressure.
  10. Add the remaining cheese before serving.

I hope you enjoy this recipe!

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 on Amazon.com.

Parmesan risotto in a blue serving dish and a serving spoon

Great Instant Pot Recipes

Favorite Rice Recipes

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

overhead view of Parmesan Risotto in a serving dish

Instant Pot Parmesan Risotto

You can make an amazing risotto in your instant pot. 
4.37 from 11 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: Italian
Keyword: Instant Pot Recipes, Parmesan Risotto
Servings: 8
Calories: 194kcal

Ingredients

  • 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

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.

Nutrition

Calories: 194kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 112mg | Fiber: 0g | Sugar: 0g | Vitamin A: 145IU | Vitamin C: 6.3mg | Calcium: 98mg | Iron: 0.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Dawn

    5 stars
    My first time using my instapot ip lux- used white onion and white wine in place .. absolutely as good as the stand over the stove for an hour recipe!! Amazing!!

  2. Margaret

    5 stars
    I just made it in my instant pot Lux Mini, and it came out quite tasty! Of course I didn’t have all the required ingredients, but I subbed cooking wine for the vermouth, and white onion instead of shallots. Next time I’ll try the prescribed stuff. Would love to add some mushrooms to the mix. Thanks so much for a delish and easy dish!

  3. Jen

    3 stars
    So, i just made this. I’m not sure if my pot never came to pressure or released super quick. I took the dog out for a minute, and it was done with no pressure to release. The texture is good, but the bottom burned, and I’m tasting too much of the wine for my liking. My friend said she’d used Marsala when making it on the stovetop, so i did that. I’ll try a different wine or maybe less next time.

    • Stephanie

      I am sorry this did not work for you. It is not unknown for these not to seal sometimes. What I do when this happens is that I do a quick evaluation. Do I need something to come to pressure, or wait for it to cook longer? What I do is either leave it alone (just cook it longer), OR I carefully remove the lid, think, is there about a cup of liquid in the pot, if no, add more liquid. If there is enough liquid in the pot I remove the lid. Then I carefully look at the silicon seal and make sure it is in the correct position, and try to see if the pot will come to pressure, sometimes the silicon ring slips.

      I am sorry your pot did not come to pressure, and your experience was bad.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares