Instant Pot Parmesan Risotto: This pressure cooker risotto is the perfect side dish for a busy weeknight meal, but it's fancy enough to serve for a dinner party if you want to! Risotto doesn't have to be difficult; this one is ready in under 30 minutes and is so easy to make!
⅓cupchopped onionI used white, but red or sweet onion works as well
1clovegarliccrushed
1cupArborio rice
½teaspoonsalt
¼teaspoonpepper
1teaspoongarlic powder
2cups chicken broth
2tablespoonssalted buttercan use unsalted if you like
¾cupparmesan cheesefresh grated
Instructions
Set the Instant Pot to sauté and add oil, onions, and crushed garlic clove. Using a spatula mix and cook until the onions are softened.
Add the rice and cook for 2-3 minutes. The rice will start to look transparent; you need to constantly stir so it does not burn or toast.
Mix in the spices: salt, pepper, garlic powder. Mix well to coat.
Add the chicken broth and mix well, making sure nothing is stuck to the bottom or side of the pan.
Turn off the Sauté mode. Place the lid on the Instant Pot and set the Instant Pot on high pressure for 6 minutes. Make sure the valve is sealed.
Once cooked, do a quick release. Once the pressure is out, open the lid.
With a fork, fluff up/stir the risotto. Add in the butter and the cheese.
Using your fork, mix until butter and cheese is melted, and risotto is creamy. Serve and enjoy!
Notes
STORAGE: Risotto is best when served immediately. I would not keep the Instant pot on warm as it will overcook the Risotto and become mushy. You can store your leftover Instant Pot risotto in an airtight container in the refrigerator for up to 4 days. When warming up the leftovers, I like to place a wet paper towel on top of my portion, in the microwave at 50% power for 1 minutes, mixing at 30 seconds