This creamy, no-fuss Instant Pot parmesan risotto is the perfect weeknight dinner. Stir in shrimp at the end for some protein or add corn & basil for a unique flavor twist.
Risotto is generally a time-intensive dish requiring frequent stirring and attention on the stove. It’s never been a dish I considered making for a normal weeknight dinner. Until I started cooking with my Instant Pot…
Amazing, creamy risotto in less than an hour with hardly any stirring required? Yes! Is it traditional? No. Would an Italian chef approve? Probably not. Does it taste rich, creamy, and as close to the real thing as you’ll get with this little effort? Absolutely!
Enjoy your easy, delicious dinner and don’t tell your family how easy it was so they can be super impressed.
What is an Instant Pot?
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An Instant Pot is a brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features.
I have the Instant Pot Duo 6qt, so all of my instructions are based on that one. All of the pressure cookers brands and models are pretty similar; they just name things a bit differently, so refer to your manual if I reference a button that you don’t have on yours – or leave a comment in the notes and I’ll try to help you out!
How to Make Instant Pot Risotto
Start by turning the Instant Pot on “Saute” and press the Saute button until it’s on “More”. Add the butter. When it’s melted add the finely chopped onion and salt and cook for 3 to 5 minutes until the onion is softened. Stir occasionally. Then add the rice and cook for 2 minutes. Add some dry white wine and mix in, scraping up any rice that has stuck to the bottom of the pot. Then add the veggie broth and close the lid.
Close the pressure release valve and press the “Pressure Cook” or “Manual” button until it’s on “Normal” and the “Pressure Level” until it’s on “High”. Then press the +/- buttons until the time shows 00:06 for six minutes. The Instant Pot will say “On” while it’s getting up to pressure and then will start counting down.
When it’s done, turn off the Instant Pot by pressing “Cancel” then open the pressure release valve to quick release the pressure (make sure to steer clear of the steam). When the float valve is down and the pressure is released, open the lid. Turn the Instant Pot on “Saute” again and stir in the parmesan cheese. Cook for a minute or two and then serve.
Variations on Instant Pot Risotto
Here are a few variations that I have tried successfully:
- For Instant Pot Shrimp Risotto, stir in some peeled and thawed shrimp with the parmesan cheese. Cook for 3-4 minutes. The residual heat of the risotto will cook the shrimp perfectly.
- For Instant Pot Corn & Basil Risotto, stir in some corn and dried basil with the rice. Delicious!
Looking for more Instant Pot grain-based recipes? Try this Instant Pot Enchilada Rice, Instant Pot Mushroom Farro Risotto, Instant Pot Mushroom Wild Rice Soup, or Instant Pot Rice & Beans! If you try this recipe for Instant Pot Risotto, leave a comment and review below and let me know how it worked out for you!
Instant Pot Risotto
- 2 tablespoons butter (unsalted, add less salt if using salted)
- 1 white onion (finely chopped)
- 1/2 to 1 teaspoon salt (depending on salt preference)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (or substitute vegetable broth)
- 3 cups vegetable broth
- 1 cup grated parmesan cheese (about 2 oz)
Variations (see note)
- 16 oz large shrimp
- 1 cup corn, fresh or canned, with 1/2 teaspoon dried basil
- Place the stainless steel pot in the Instant Pot. Press the “Saute” button until it’s on “More”. Add the butter.
- When the butter is melted, add the onion and salt and cook until the onion is softened, about 3 to 5 minutes, stirring occasionally.
- Add the rice and stir for another 2 minutes. If using corn & basil, add with the rice (see note for variations).
- Add the wine and cook for about 1 minute, scraping up any rice that has stuck to the bottom of the pot.
- Stir in the broth and lock the lid in place. Close the pressure release valve and press the “Pressure Cook” or "Manual" button until it’s on “Normal” and press the “Pressure Level” button until on “High” (High is the default). Press the +/- buttons until it says 00:06 for 6 minutes.
- When done, press the “Cancel” button to turn off the Instant Pot and quick release the pressure by opening the pressure release valve, steering clear of the steam.
- After the pressure is released and the float valve falls, remove the lid.
- Turn the Instant Pot back on “Saute” and stir in the parmesan cheese. Cook for 1-2 minutes until the cheese is melted. If adding shrimp, add with the parmesan and add another 2 minutes to let the residual heat cook the shrimp.
- Turn off the Instant Pot and serve.
What would you think about adding salmon instead of shrimp at the end? Maybe cut a fillet it into bit size pieces?
I think that could be delicious! Let me know if you try it.
This Risotto was amazing, reminds me of eating it in Venice!
Very simple flavours, I added about 1/4 c of fresh lemon juice at the end!
This recipe is awesome! I was shocked at how good it came out since it was so easy. I thought I had frozen shrimp on hand but realized I didn’t after I stared cooking. Instead I seared off some frozen scallops and topped it off with those. I also added corn and garnished with some basil. The whole thing was delicious! I subbed no salt added chicken broth for the vegetable broth (used what I had). This will henceforth be my go-to risotto recipe.
Only recipe I use for risotto. Very easy and I use the corn and shrimp. Perfect! Thank you
What size instant pot did you use?
I used the 6 quart Duo to make this risotto.
Has anyone doubled the recipe?
I have not tried doubling this particular recipe. If you do try it, I would double all of the ingredients, but not change the cooking time. It will take a bit more time to come up to pressure. Let me know how it works out for you!
This recipe was delicious but a little salty. Would it be better to use unsalted butter or less salt. Do you use kosher salt?
Hey Sylvia – I use unsalted butter with all of my recipes (the baker in me). Most of the time I just use the basic iodized salt. I’ll adjust the salt in the recipe with a range based on your feedback.
Can this be made ahead and reheated? Or can it stay on the “keep warm” setting for 30-60 minutes?
You can definitely make ahead and reheat – we generally reheat leftovers throughout the week. Just make sure not to overcook the shrimp the first time and reheat gently so the shrimp don’t get rubbery. Good luck!
I am making this tonight and with most rice recipes you need to rinse or soak the rice. I don’t see that in your directions. Not necessary?
Great question. For risotto you do not need to rinse the rice. Rinsing the rice gets rid of the extra starch, but in risotto the starches help to make the end result thick and creamy.
Thank you. Will start making in a few minutes. Serving with IP Rosemary Bread, salad and Lemon Cheesecake with Berry Compote (cheesecake made in IP too.
Do you need to increase liquid if you double?
I’ve never tried to double, but I would suggest doubling the liquid for this one but keep the time the same. Let me know how it works for you!
This recipe looks yummy! I was wondering how you would alter it if you used scallops instead of shrimp?
Kayleen – I would guess with raw scallops that you could follow the same instructions, you’d likely just need a few more minutes at the end for the scallops to cook through to the desired doneness. Let me know how it works out!
This was incredible!
Another question, if I wanted to make it a bit creamier, would you recommend just adding more cheese? Or adding a small bit of actual cream? Or? Thanks!
I think adding a touch of cream would help to make it creamier! Cheese will make it cheesier, but not necessarily creamier if that’s what you’re looking for.
Thank you! I am going to try it tonight or tomorrow, I’ll let you know!
Do you use raw or cooked shrimp?
I use raw shrimp, but cooked shrimp could also work, would just need less time.
If you use cooked shrimp, do you use frozen or thawed shrimp? This recipe looks amazing, I want to make it tonight. Thank you!
I used raw, thawed shrimp when I made it. If you use cooked shrimp, it will take less time as all you’ll need to do is heat it through. I would avoid using still frozen shrimp since the extra water from the shrimp may make the risotto a bit watery.
Is the 6 minute cooking time till the same if I double the recipe in the IP?
I’ve never doubled this recipe, but the general rule for Instant Pot recipes is to keep the time the same if you double them. It will naturally take a bit longer to come up to pressure since there’s more in the pot.
I made this last night. It was very good I added extra cheese. I will make it again soon.
Awesome! So glad you liked it!
It looks delicious! I have jasmine rice, could I use that instead?
Arborio rice is ideal because of the high starch content, but I think jasmine rice would probably work as well. Let me know if you try it!
Can I make this with regular minute rice? If so would time of cooking be different? Thanks!
Sherry – I’ve never cooked with minute rice, but I would think the cook time would be far shorter.
Here’s a recipe I see on the Minute Rice website, so you may be able to adapt that to the Instant Pot?
Good luck! https://www.minuterice.com/en-us/recipes/2738/MushroomRisotto.aspx
i was just looking for a pot like that this weekend and now I really cant wait to get one to try this delicious risotto!
I really love my Instant Pot – hopefully you like it too!
This looks so yummy and comforting. I love that you topped it off with shrimps.
Shrimp makes everything better!
Awww, your husband sounds like a sweetie. 🙂 And the risotto sound divine. Love the idea of adding corn, maybe even along with the shrimp. Yum!
He is a sweetie 🙂 I bet the corn and shrimp would be really good together!
This looks so creamy! My husband loves shrimp so I know this will be a hit with him!
This risotto looks so delicious! Creamy and comforting ♥