20 Creamy Instant Pot Risotto Flavorful Recipes

Craving creamy, dreamy risotto but short on time? Your Instant Pot is about to become your new best friend! We’ve rounded up 20 irresistibly rich and flavorful risotto recipes that cook up fast with minimal fuss—perfect for busy weeknights, cozy dinners, or impressing guests. From classic Parmesan to seasonal twists, these foolproof dishes deliver restaurant-quality comfort in every bite. Get ready to dig in!

Mushroom and Thyme Instant Pot Risotto

This creamy, hands-off risotto is packed with earthy mushrooms and fragrant thyme—proof that comfort food doesn’t have to be fussy!

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 3 ½ cups low-sodium chicken or vegetable broth
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese

Instructions:

1. Set the Instant Pot to Sauté mode. Melt 2 tbsp butter with 1 tbsp olive oil, then add the onion and cook for 3 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds.
2. Add the mushrooms and sauté for 4 minutes until browned. Stir in the Arborio rice and toast for 1 minute.
3. Pour in ½ cup white wine, scraping the bottom to deglaze. Cook until mostly evaporated, about 2 minutes.
4. Add 3 ½ cups broth, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then quick-release.
5. Stir in ½ cup Parmesan until creamy. Let sit for 2 minutes to thicken.

The Instant Pot works magic here, delivering risotto’s classic creamy texture without constant stirring. The thyme-mushroom duo tastes like a cozy restaurant dish!

Tip: For extra richness, top with a pat of butter and extra Parmesan before serving.

Lemon and Parmesan Instant Pot Risotto

This creamy, bright risotto comes together effortlessly in the Instant Pot—no constant stirring required, just rich, tangy flavor in every bite.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 ½ cups chicken or vegetable broth
• ½ cup dry white wine
• 1 tsp kosher salt
• ½ tsp black pepper
• Zest and juice of 1 large lemon
• 1 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp butter, then add the onion and garlic. Cook for 3 minutes, stirring, until softened.
2. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in the ½ cup white wine and cook until mostly absorbed, about 2 minutes.
3. Stir in the broth, 1 tsp salt, and ½ tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then quick-release the steam.
4. Stir in the lemon zest, juice of 1 lemon, and 1 cup Parmesan until creamy. Fold in the 2 tbsp parsley.

The magic here? The lemon cuts through the richness of the Parmesan, making it taste indulgent yet refreshing—perfect for a weeknight upgrade.

Tip: For extra silkiness, stir in a splash of warm broth just before serving.

Spinach and Artichoke Instant Pot Risotto

Creamy, cheesy, and packed with greens, this Instant Pot risotto is a weeknight lifesaver—no constant stirring required!

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 3 1/2 cups vegetable broth
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until translucent. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Add Arborio rice and toast for 1 minute, stirring constantly. Pour in 3 1/2 cups vegetable broth, scraping the bottom to loosen any bits.
3. Secure the lid, set to High Pressure for 6 minutes, then let pressure release naturally for 5 minutes before quick-releasing the rest.
4. Stir in artichoke hearts, spinach, 1/2 cup Parmesan, 1/2 cup mozzarella, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cover for 2 minutes to wilt the spinach and melt the cheese.
5. Give it a final stir, adjusting seasoning if needed, and serve immediately.

The artichokes add a tangy bite, while the spinach keeps it fresh—proof that comfort food can be wholesome and indulgent!

Tip: For extra richness, swap half the broth for heavy cream or stir in a spoonful of cream cheese at the end.

Tomato and Basil Instant Pot Risotto

This creamy, no-stir risotto is packed with bright tomato flavor and fresh basil—perfect for busy weeknights when you crave something comforting but effortless.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (or sub vegetable broth)
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh basil

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in ½ cup white wine and cook until mostly absorbed, about 2 minutes.
3. Stir in the diced tomatoes (with juices), 3 cups vegetable broth, 1 tsp salt, and ½ tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then allow a 5-minute natural release.
4. Quick-release remaining pressure. Stir in ½ cup Parmesan cheese and ¼ cup fresh basil until creamy. Serve immediately.

The Instant Pot works magic here, delivering restaurant-worthy risotto with zero babysitting—just rich, tangy tomatoes and herbaceous freshness in every bite.

Tip: For extra depth, stir in a splash of balsamic glaze before serving.

Butternut Squash Instant Pot Risotto

This creamy, hands-off risotto lets your Instant Pot do the heavy lifting while sweet butternut squash and sage infuse every bite with cozy flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 cups cubed butternut squash (½-inch pieces)
• 3 ½ cups vegetable broth
• 1 tsp chopped fresh sage
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp butter

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add diced onion and cook 3 minutes until translucent. Add 2 cloves minced garlic and cook 30 seconds.
2. Stir in Arborio rice and toast 1 minute. Add butternut squash, 3 ½ cups vegetable broth, 1 tsp sage, ½ tsp salt, and ¼ tsp black pepper. Stir to combine.
3. Secure lid, set valve to Sealing, and cook on High Pressure for 6 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in ½ cup Parmesan and 2 tbsp butter until melted and creamy. For a looser texture, add a splash of warm broth.

The squash breaks down slightly to thicken the risotto naturally, while the rice stays perfectly al dente—no constant stirring required!

Tip: For extra richness, swap half the broth for full-fat coconut milk.

Garlic and Herb Instant Pot Risotto

This creamy, hands-off risotto is packed with garlicky goodness and fresh herbs—no constant stirring required!

Ingredients:

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 ½ cups low-sodium chicken broth
• ½ cup dry white wine
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp butter, then add the 4 cloves minced garlic and cook for 1 minute until fragrant.
2. Add the Arborio rice and toast for 2 minutes, stirring frequently. Pour in the ½ cup white wine, scraping the bottom to deglaze, and simmer until mostly evaporated (about 1 minute).
3. Stir in the 3 ½ cups chicken broth, 1 tsp salt, and ½ tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then quick-release.
4. Stir in the ¼ cup Parmesan, 2 tbsp parsley, and 1 tbsp thyme until creamy. Let sit for 2 minutes to thicken.

The Instant Pot works magic here, delivering risotto with perfect al dente bite and a luxuriously velvety texture—no babysitting!

Tip: For extra richness, swirl in a pat of butter at the end.

Pea and Mint Instant Pot Risotto

This creamy, vibrant risotto comes together in a flash thanks to the Instant Pot—no constant stirring required!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 ½ cups vegetable broth
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• 2 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in 3 ½ cups vegetable broth, scraping the bottom to loosen any bits.
3. Secure the lid, set to High Pressure for 5 minutes, then allow a 5-minute natural release. Quick-release any remaining pressure.
4. Stir in 1 cup frozen peas, ½ cup Parmesan, 2 tbsp mint, 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. Let sit for 2 minutes to warm the peas.

The bright pop of mint and peas against the rich, cheesy rice makes this risotto taste like spring in a bowl—without the usual arm workout!

Tip: For extra freshness, top with a sprinkle of extra mint and a drizzle of olive oil before serving.

Chicken and Mushroom Instant Pot Risotto

This hands-off risotto delivers restaurant-quality creaminess without the constant stirring—thanks to your trusty Instant Pot!

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb boneless, skinless chicken thighs, diced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 3 ½ cups chicken broth
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Set Instant Pot to Sauté. Add 1 tbsp olive oil and 1 tbsp butter. Once hot, add chicken and cook 3 minutes until lightly browned. Transfer to a plate.
2. Add mushrooms, onion, and garlic; sauté 4 minutes until softened. Stir in Arborio rice and cook 1 minute until translucent at the edges.
3. Pour in ½ cup white wine, scraping the bottom. Simmer 1 minute until mostly evaporated. Add chicken back, along with 3 ½ cups chicken broth, 1 tsp salt, and ½ tsp black pepper.
4. Lock lid, set valve to Sealing, and cook on High Pressure for 6 minutes. Quick-release pressure.
5. Stir in ½ cup Parmesan and 2 tbsp parsley. Let sit 2 minutes to thicken (it’ll look loose at first—don’t worry!).

The magic here? The mushrooms release savory umami into every bite, while the Parmesan melts into a velvety sauce that clings perfectly to the rice.

Tip: For extra depth, swap ½ cup broth for porcini mushroom soaking liquid.

Shrimp and Asparagus Instant Pot Risotto

Creamy risotto without the constant stirring? Yes, please! This Instant Pot version delivers restaurant-worthy flavor with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 ½ cups chicken broth
• ½ tsp salt
• ¼ tsp black pepper
• 1 lb medium shrimp, peeled and deveined
• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp lemon juice

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook 3 minutes until soft. Add 3 cloves minced garlic and cook 30 seconds until fragrant.
2. Stir in 1 ½ cups Arborio rice to coat with oil. Pour in 3 ½ cups chicken broth, ½ tsp salt, and ¼ tsp black pepper. Lock lid, set valve to sealing, and cook on High Pressure for 5 minutes.
3. Quick release pressure. Stir in shrimp and asparagus, then cover with residual heat for 3-4 minutes until shrimp turn pink and asparagus is crisp-tender.
4. Fold in ½ cup Parmesan, 2 tbsp butter, and 1 tbsp lemon juice until creamy. Season to taste.

The magic here? The Instant Pot coaxes out the rice’s starch for perfect creaminess while keeping the shrimp plump and asparagus bright green. No mush in sight!

Tip: For extra depth, swap ½ cup broth for dry white wine in step 2.

Roasted Red Pepper Instant Pot Risotto

Creamy risotto gets a vibrant upgrade with sweet roasted red peppers—and thanks to the Instant Pot, it’s hands-off and fuss-free!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 3 ½ cups low-sodium chicken or vegetable broth
• 1 cup jarred roasted red peppers, drained and chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add Arborio rice and toast for 1 minute, stirring constantly. Pour in ½ cup white wine and simmer until mostly evaporated, about 2 minutes.
3. Stir in 3 ½ cups broth, 1 cup roasted red peppers, 1 tsp salt, and ½ tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then quick-release the steam.
4. Stir in ½ cup Parmesan and 2 tbsp butter until creamy. Garnish with 2 tbsp parsley before serving.

The roasted peppers melt into the risotto, giving it a subtle sweetness and gorgeous sunset hue—no constant stirring required!

Tip: For extra richness, swap half the broth for heavy cream (add after cooking).

Broccoli and Cheddar Instant Pot Risotto

Creamy, cheesy, and packed with fresh broccoli, this Instant Pot risotto is a weeknight lifesaver—no constant stirring required!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 ½ cups low-sodium chicken or vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• 3 cups small broccoli florets
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
2. Stir in the Arborio rice and toast for 1 minute. Pour in the broth, scraping the bottom to loosen any bits. Add the salt and black pepper, then lock the lid.
3. Cook on High Pressure for 5 minutes, then quick-release the steam. Stir in the broccoli florets, cover with the lid (no heat), and let sit for 3 minutes to soften the broccoli.
4. Uncover, stir in the cheddar, Parmesan, and butter until creamy. Season with extra salt to taste if needed.

The magic here? The broccoli stays vibrantly green and crisp-tender, while the rice absorbs all that cheesy goodness without turning mushy.

Tip: For extra richness, swap half the broth for whole milk—just reduce the salt slightly to balance it.

Truffle Oil Instant Pot Risotto

This creamy, luxurious risotto comes together in minutes thanks to your Instant Pot—no constant stirring required, just rich, earthy flavor in every bite.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth
• 1 small yellow onion, finely diced
• 3 tbsp unsalted butter, divided
• ½ cup dry white wine (like Pinot Grigio)
• ½ cup grated Parmesan cheese
• 2 tbsp truffle oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions:

1. Set your Instant Pot to Sauté mode. Melt 2 tbsp butter, then add the onion and cook for 3 minutes until translucent.
2. Add the Arborio rice and stir to coat, toasting for 1 minute. Pour in ½ cup white wine and simmer until mostly evaporated, about 2 minutes.
3. Stir in 4 cups broth, 1 tsp salt, and ½ tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then let naturally release for 5 minutes before quick-releasing any remaining pressure.
4. Stir in the remaining 1 tbsp butter, ½ cup Parmesan, and 2 tbsp truffle oil until creamy. Let sit for 2 minutes to thicken slightly.

The magic here? The truffle oil infuses the risotto with restaurant-worthy depth while the Instant Pot delivers perfect al dente rice—no babysitting required.

Tip: For extra indulgence, drizzle a little extra truffle oil over each bowl and top with shaved Parmesan.

Lobster and Saffron Instant Pot Risotto

This luxurious yet effortless risotto lets your Instant Pot do the heavy lifting, delivering creamy, restaurant-worthy results with a golden saffron glow and sweet bites of lobster.

Ingredients:

• 1 tbsp olive oil
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 tsp saffron threads, crushed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 1/2 cups seafood or chicken stock
• 1/2 cup dry white wine
• 8 oz cooked lobster meat, chopped
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add shallot and cook 2 minutes until soft. Add garlic and cook 30 seconds.
2. Stir in Arborio rice, 1/2 tsp saffron, 1/2 tsp salt, and 1/4 tsp black pepper, toasting 1 minute. Pour in 1/2 cup white wine, scraping the bottom until mostly evaporated.
3. Add 3 1/2 cups stock, seal the lid, and cook on High Pressure for 6 minutes. Quick-release the steam.
4. Stir in lobster meat, 2 tbsp butter, 1/4 cup Parmesan, and 1 tbsp lemon juice until creamy. Let stand 2 minutes to thicken.
5. Garnish with parsley and serve immediately.

The saffron infuses every bite with floral depth, while the lobster stays tender—no constant stirring required!

Tip: For extra richness, swap 1/2 cup stock for heavy cream in step 3.

Pumpkin and Sage Instant Pot Risotto

This creamy, hands-off risotto lets your Instant Pot do the heavy lifting while infusing every bite with cozy pumpkin and earthy sage.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 cups low-sodium chicken or vegetable broth
• 1 cup canned pumpkin puree (not pie filling)
• 1 tsp chopped fresh sage (plus extra leaves for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Set Instant Pot to Sauté mode. Add 1 tbsp olive oil, onion, and garlic; cook 3 minutes until softened.
2. Add Arborio rice and stir 1 minute to toast lightly. Pour in 3 cups broth, scraping the bottom to deglaze.
3. Stir in 1 cup pumpkin puree, 1 tsp sage, ½ tsp salt, and ¼ tsp black pepper. Secure lid, set to Manual High Pressure for 6 minutes, then natural release for 5 minutes.
4. Quick-release remaining pressure. Stir in ½ cup Parmesan and 2 tbsp butter until melted and creamy.
5. Serve topped with extra sage leaves. The pumpkin adds velvety richness without overpowering the rice—just wait for that first forkful!

Tip: For extra texture, sprinkle with toasted pepitas before serving.

Bacon and Pea Instant Pot Risotto

This creamy, hands-off risotto is a game-changer—packed with smoky bacon and sweet peas, it’s comfort food without the constant stirring.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 ½ cups chicken broth
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions:

1. Set the Instant Pot to Sauté. Cook the bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving the fat in the pot.
2. Add the onion and garlic; cook until soft, 2 minutes. Stir in the Arborio rice and toast for 1 minute.
3. Pour in the chicken broth, scraping the bottom to loosen any bits. Secure the lid, set to High Pressure for 6 minutes, then quick-release.
4. Stir in the peas, Parmesan, butter, salt, and pepper. Let sit 2 minutes (the residual heat will thaw the peas). Fold in the reserved bacon.

The magic here? The Instant Pot gives you that classic risotto creaminess without babysitting the stove. The salty bacon and pops of pea make every bite irresistible.

Tip: For extra richness, swap half the broth for dry white wine—just deglaze the pot with it before adding the rice.

Sweet Corn and Jalapeño Instant Pot Risotto

This creamy, slightly spicy risotto comes together in a flash thanks to the Instant Pot—no constant stirring required!

Ingredients:

• 1 tbsp olive oil
• 1 small jalapeño, seeded and finely diced (about 2 tbsp)
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups low-sodium chicken or vegetable broth
• 1 cup fresh or frozen sweet corn kernels
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat the olive oil, then add the jalapeño and garlic. Cook for 1–2 minutes until fragrant.
2. Add the Arborio rice and stir to coat. Cook for 1 minute, then pour in the broth, corn, salt, and black pepper. Stir well.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
4. Stir in the Parmesan, butter, and cilantro (if using) until creamy. Taste and adjust seasoning.

The jalapeño adds just the right kick without overpowering the sweet corn, while the Instant Pot delivers that classic risotto texture with zero fuss.

Tip: For extra richness, swap half the broth for heavy cream or stir in a splash at the end.

Beet and Goat Cheese Instant Pot Risotto

This vibrant risotto swaps out the usual stovetop stirring for hands-off Instant Pot magic, with earthy beets and creamy goat cheese creating a showstopping dish.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 3 cups low-sodium vegetable broth
• 1 cup grated raw beet (about 1 medium beet)
• 1 tsp salt
• ½ tsp black pepper
• 4 oz crumbled goat cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and garlic. Cook 3 minutes until softened.
2. Add Arborio rice and stir 1 minute to toast lightly. Pour in 3 cups vegetable broth, scraping any bits from the bottom.
3. Stir in grated beet, 1 tsp salt, and ½ tsp black pepper. Secure lid, set valve to Sealing, and cook on High Pressure for 6 minutes.
4. Quick release pressure. Stir in goat cheese until melted and creamy. Top with parsley before serving.

The beets bleed into the rice for a stunning pink hue, while the goat cheese adds tangy richness—no constant stirring required!

Tip: For extra crunch, sprinkle with toasted walnuts right before serving.

Carrot and Ginger Instant Pot Risotto

This creamy, vibrant risotto gets a cozy upgrade with sweet carrots and a hint of spicy ginger—all made effortlessly in your Instant Pot!

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 ½ cups Arborio rice
• 3 cups low-sodium vegetable broth
• 2 cups finely grated carrots (about 3 medium carrots)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set your Instant Pot to Sauté mode. Add 1 tbsp olive oil and 1 tbsp butter. Once melted, add the onion and cook for 3 minutes until softened. Stir in the garlic and 1 tbsp grated ginger, cooking for 30 seconds until fragrant.
2. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in 3 cups vegetable broth, scraping the bottom to deglaze. Stir in the carrots, ½ tsp salt, and ¼ tsp black pepper.
3. Secure the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in the Parmesan cheese until melted and creamy. Garnish with parsley before serving.

The ginger adds a subtle warmth that balances the sweetness of the carrots, while the Instant Pot delivers perfectly al dente rice every time—no stirring required!

Tip: For extra richness, swap half the broth for coconut milk and top with toasted pepitas.

Wild Mushroom and Truffle Instant Pot Risotto

This luxurious risotto delivers restaurant-quality creaminess in a fraction of the time—thanks to your trusty Instant Pot.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1.5 cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth
• 8 oz mixed wild mushrooms (like shiitake, oyster, or chanterelle), sliced
• 1 tsp truffle salt
• 1/2 cup grated Parmesan cheese
• 2 tsp truffle oil
• 1/4 cup chopped fresh parsley

Instructions:

1. Set Instant Pot to Sauté mode. Melt 2 tbsp butter with 1 tbsp olive oil. Add onion and cook 3 minutes until translucent. Stir in garlic for 30 seconds.
2. Add Arborio rice, stirring to coat, then pour in 4 cups broth and 1 tsp truffle salt. Scatter wild mushrooms on top (do not stir).
3. Lock lid, set to High Pressure for 6 minutes. Quick-release pressure when done.
4. Stir in 1/2 cup Parmesan and 2 tsp truffle oil until creamy. Fold in parsley.

The magic here? Pressure cooking infuses every grain with earthy mushroom flavor while keeping that signature risotto texture—no constant stirring required.

Tip: For extra richness, top with a poached egg and an extra drizzle of truffle oil.

Sun-Dried Tomato and Pesto Instant Pot Risotto

This creamy, flavor-packed risotto comes together in a flash thanks to the Instant Pot—no endless stirring required!

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (or sub chicken broth)
• 3 1/2 cups chicken or vegetable broth
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup prepared basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
2. Stir in the Arborio rice and toast for 1 minute. Pour in 1/2 cup white wine, scraping the bottom to deglaze. Cook until the wine is mostly absorbed, about 2 minutes.
3. Add 3 1/2 cups broth, 1/2 cup sun-dried tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir, then secure the lid. Cook on High Pressure for 6 minutes, then let the pressure release naturally for 5 minutes before quick-releasing the rest.
4. Stir in 1/4 cup pesto, 1/2 cup Parmesan, and 2 tbsp butter until creamy. Season to taste with extra salt if needed.

The sun-dried tomatoes add a tangy sweetness that balances the rich pesto, while the Instant Pot delivers perfect al dente rice every time.

Tip: For extra depth, use the oil from the sun-dried tomatoes to sauté the onions!

Conclusion

With 20 creamy, flavorful Instant Pot risotto recipes, this roundup makes it easy to enjoy restaurant-quality meals at home! Whether you’re craving classic comfort or bold new flavors, there’s a dish here for everyone. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the risotto love by pinning it for later—happy cooking!