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    Home » Recipes » Cooking Risotto in a Pressure Cooker

    Cooking Risotto in a Pressure Cooker

    Published: Apr 20, 2013 · Modified: Aug 13, 2021 by Linda Baker · This post may contain affiliate links

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    Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day. Perfect risotto every time.

    risotto

    Cooking Risotto in A Pressure Cooker (or Instant Pot)

    I love risotto, but I'm never crazy about the amount of time it took to make it the traditional method with constant standing and stirring. Cooking Risotto in a pressure cooker or Instant Pot (regardless of the maker) makes this time and work-intensive dish easy and quick to prepare every day. With perfect results every time.

    I have a local chef who insists that you cannot make a proper risotto in the pressure cooker, that the constant stirring is what gives the dish its creaminess. But I totally disagree. Each time my 7 minutes is up and I release the pressure, they is always a good amount of liquid left in the pot, and this is when I give it some really "aggressive" stirs which makes the risotto creamy. Plus adding the final pats of butter or cream. My risotto turns out creamy and remains easy. 

    I know, some of you are still afraid of your pressure cooker. But there is no reason to be. Really. Here's an article about cooking in a pressure cooker, and why you need not show it any fear, none at all...Using a Pressure Cooker. 

    See, nothing to fear. Still not convinced? Then watch this short showing how easy it is to cook Risotto using a pressure cooker - or your Instant Pot. 

    This is your basic recipe for cooking the risotto, but you can adapt it to any flavors you like. I especially like Carrot Ginger Risotto with Asian-influenced dishes or Black Pepper Risotto, perfect with a steak!

    And if you own an Instant Pot, by either name or type of pot, even easier. Just follow the directions on your cooker.

    risotto

    Cooking Risotto in a Pressure Cooker

    LindySez
    Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day. Perfect risotto every time.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Rice & Grains
    Cuisine Italian
    Servings 4 servings
    Calories 253 kcal

    Ingredients
      

    • 2 tablespoon extra virgin olive oil
    • ¼ cup diced shallot or onion
    • 1 cup arborio rice
    • 2 cups low-sodium chicken stock I use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery, and onions
    • ¼ cup white vermouth or wine (I prefer vermouth for its consistent flavor profile)
    • 1 teaspoon saffron threads
    • salt and freshly ground pepper to taste
    • ¼ cup grated parmesan cheese
    • 1 tablespoon unsalted butter optional

    Instructions
     

    • In the pressure cooker over medium heat, heat the olive oil; add the shallot and rice and saute until the shallot is translucent; add the broth, wine, saffron, and some salt and pepper.
    • Lock the lid in place and bring to high pressure. Lower the heat to the lowest temperature you can to maintain pressure and cook for 7 minutes. Release the pressure. using the "quick release" method. Open the lid and stir rapidly until most of the liquid has been absorbed and the risotto is creamy. 
    • Stir in the cheese and butter if using and serve.
    • You can add a little additional chicken stock if you like your risotto more "soupy".
    • If you want to add some peas, asparagus or corn to the risotto, do so after the 7 minutes. Have the vegetables par-cooked, then add them, along with a bit of stock, stir until they are hot and cooked through

    Nutrition

    Serving: 1gSodium: 468mgFiber: 1gCholesterol: 13mgCalories: 253kcalPolyunsaturated Fat: 7gSaturated Fat: 4gFat: 12gProtein: 5gCarbohydrates: 22g
    Keyword 7 minute risotto, basic risotto recipe, risotto instant pot, risotto pressure cooker
    Tried this recipe?Let us know how it was!

    Related

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    Reader Interactions

    Comments

    1. johnnygh25

      August 09, 2015 at 7:29 am

      This pot has worked perfectly for me. I use it on the stove as well as on the hotplate. It has been easy to keep clean, and has a nice heavy feel to it. The biggest attraction to me is that the pot was made in the US.

      If I had any complaints it would be that the hotplate is not domestically made.

      Reply
    2. phil

      September 06, 2015 at 7:34 am

      I tried this recipe, but I have burn rice on the bottom of the pot. What is it that I'm doing wrong ???

      Reply
      • LindySez

        September 06, 2015 at 9:16 am

        Hi Phil, so sorry to hear of the burnt rice ... most likely reason is that the fire was too high, once the pot comes to pressure it's important to turn the heat down to the lowest temperature you can to just maintain the pressure. You might also try shaking the pot a couple of times to move things around in it. I hope you try again with perfect results. Cheers ~ Lindy

        Reply
    3. Nick C.

      May 23, 2016 at 8:26 am

      First of Thank you Lindy because I have successfully done :). Really helpful video.

      Delicious!!!!!!!!!!!

      Thanks again.
      Nick

      Reply
      • LindySez

        May 23, 2016 at 9:09 am

        Nick, thank you for writing. I'm so glad you found the video useful and had good success. I think I see more risotto in your future! Cheers Lindy

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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