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.
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Table of Contents
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 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. 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 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 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.
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 like air fryer asparagus, steamed peas, or sauteed 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 distribute heat evenly.
- 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 unknown why an Instant Pot does not seal sometimes. When this happens, I make a quick evaluation. Do I need something to come 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 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), ensure it is in the correct position, and 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
- 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
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
Be sure to check out my easy Instant Pot recipes and the best side dishes to make for dinner.
Instant Pot Parmesan Risotto Recipe
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.
Risotto in my family does not have garlic, but it does contain fresh rosemary and tomato paste. With these changes it turned out prefect and so much easier than standing and stirring. I let it release naturally for five minutes and then quick released. Thanks. This is my go-to method now!
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!!
I am glad you enjoyed it!
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!
Can’t wait to try this again.
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.
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.