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Cooking Risotto in a Pressure Cooker

Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day. Perfect risotto every time.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Rice & Grains
Cuisine Italian
Servings 4 servings
Calories 253 kcal


  • 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


  • 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


Serving: 1gCalories: 253kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 13mgSodium: 468mgFiber: 1g
Keyword 7 minute risotto, basic risotto recipe, risotto instant pot, risotto pressure cooker
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