Name: Instant Pot Risotto
Prep time: 10 min
Total time: 25 min
Ingredients: 4 c. low-sodium chicken broth; 2 tbsp. butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tbsp. fresh thyme leaves; 2 c. arborio rice; 1/4 c. dry white wine; 3/4 c. freshly grated Parmesan; Kosher salt; Freshly ground black pepper

This Instant Pot Risotto from Delish.com is all flavor, no fuss.

Instant Pot Risotto

chicken broth

butter

onion,

garlic,

thyme leaves

arborio rice

dry white wine

c. Parmesan

Kosher salt

black pepper

Just got my instant pot and this is the first thing I tried. A friend gave me some lamb stock he made so I was eager to finally make risotto without being chained to the stove for an hour. I replaced the wine with water (I call that a reverse Jesus) and it was amazing. I’m definitely making this again.

FANTASTIC! 
Just made this and it was a breeze, the risotto was the perfect toothy texture, flavorful and so rich. 

I often tweak recipes because I just can’t help myself, so here were some of the changes I made: 
>Added in about a cup of chopped mushrooms just as the onion/garlic combo was getting nice and soft, added in a glut of olive oil. Salted the entire mixture; toasted the risotto for about 3 minutes, added in the wine, but increased to almost 1/2 cup and decreased the chicken stock by 1/4 cup. 
>Once the release was done, there was a bit of excess moisture on the top. Stirred it in and set the pot to sauté and stirred for 2 minutes, then turned off and added the cheese. 
>Added cracked black pepper and finished with truffle salt i had on hand.

In the past few weeks I’ve tried to make an edible risotto and failed 2 times. Once on the stove and once in my instant pot. Third time’s the charm!  This came out excellent. The consistency was perfect and the flavor was delicious. I actually cut the recipe in half because there’s only two if us in the house, but I cooked it for the same amount of time.  Thanks so much this one is a keeper!

This was my first time ever making risotto, and it came out perfectly, can’t wait to put my own twists on it in the future!

I've made this a few times now and love it! I've subbed the wine for fresh lemon juice because that's what I had and it turned out great. Also I don't always add the parm to keep it lower calorie.

What did I do wrong?  I followed the directions to a tee, only I used shallot instead of onion.  After 5 minutes and quick release, my risotto was still soup.  The chicken stock I used was very thick, so I'm thinking that was the problem.  I put it back on for another 5 minutes on high pressure and let it natural release, and it was done, but more mushy than creamy.  Since there are so many other great reviews, I'm thinking it was totally user error.

Follows as close as possible... Used Vermouth (didn't want to make a special trip), added shredded chicken (leftovers) and peas. 
The addition of wine, and using warm stock made a big difference over previous attempts! My new go-to!

https://streaming.hearstdigitalstudios.com/manual_upload/5a5d5e1ee694aa4c3d5119a5/mp4/Delish-Instant-Pot-Chicken-Front_1516068550_4000_hd_v3.mp4

Instant Pot Risotto

Prep Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Makinze Gore

Ingredients

Instructions

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