Easy instant pot risotto (pressure cooker). Choose from a cheddar, rosemary and shitake mushroom risotto or a vegan risotto (dairy free pea and mushroom risotto).
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Why This Recipe Works
- You can make this easy risotto recipe vegan and dairy free or you can add cheddar cheese to make the cheddar risotto version. It is delicious both ways!
- This recipe requires minimal preparation and the beauty of cooking instant pot risotto is set and forget! I love pairing this risotto with my Blackened Cod for an easy and delicious meal.
- The depth of flavor in this risotto dish is incredible, especially as a risotto without wine.
- This dish is so versatile you can serve it at a fancy dinner party or for a casual dinner with your family and everyone will love it!
What kind of stock to use for risotto?
Spoiler alert! I used to think risotto was only made with chicken stock. However, after additional research, lots of cooking and taste-testing, I am happy to report that you can make risotto with almost any kind of stock. The risotto will take on the flavor of the stock you use, so you will want to pick a flavor that works well with the style you are cooking. I have used chicken stock, beef stock, fish stock, lobster stock, shrimp stock, mushroom stock and vegetable stock.
What type of rice works the best in risotto?
Ok, so this is where I am going to boss you around. You will want to use a short grain or medium grain white rice, specifically Arborio rice. I have also used Calrose rice. I find that it has the best texture and consistency for a creamy risotto.
How do I make vegan risotto and dairy free risotto?
While a tradition risotto often incorporates chicken stock, butter, white wine and parmesan cheese, you can easily convert your recipe to vegan and dairy free by making the following substitutions:
- Substitute chicken stock (or any meat based stock) for a mushroom or vegetable stock.
- Substitute butter for extra virgin olive oil (or your preferred vegan based oil).
- Omit parmesan cheese. Cheese is not necessary in this recipe as the combination of the instant pot cooking method and Arborio rice provides for a delicious and creamy rich texture.
- Omit wine. You can deglaze with stock or water.
If you are looking for an amazing vegan dessert to go with this vegan risotto, you will LOVE these Vegan Blondies. They are dairy free, gluten free and absolutely delicious!
How to make this recipe
Ingredients:
- 2-4 tbsp. Butter or Extra Virgin Olive Oil
- 2 clove garlic
- ½ small onion
- 1 cup Arborio rice
- 2 cups water
- 1 – 6 oz bouillon cube (chicken, beef or vegetable)
- ½ tsp rosemary
- ½ oz dried shiitake mushrooms (can also substitute white mushrooms)
- 3 oz cheddar cheese (optional)
- ½ cup frozen peas (optional)
- Salt and pepper to taste
Instructions
- Steps 1-3 are optional but will add additional depth of flavor. If you chose to skip these steps, simply add these ingredients into the Instant Pot (in Step 4). Set Instant Pot to sauté setting.
- Sauté onion in butter or oil for about 3-4 minutes until golden brown.
- Add garlic and sauté for about 1-2 minutes (be careful not to burn garlic).
- Add onion, garlic, butter or oil, Arborio rice, water, boullion cube, rosemary and shiitake mushrooms to instant pot.
- Cook on high pressure setting for 6 minutes.
- When machine beeps, do full release pressure (quick release).
- When all pressure is released and you can remove lid from instant pot, remove lid and stir in cheddar cheese.
- Transfer to bowl and serve immediately.
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Instant Pot Risotto (Two Versions)
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 2-4 tbsp Butter or extra virgin olive oil
- 2 clove garlic
- 1/2 small onion
- 1 cup arborio rice
- 2 cups water
- 1 6 oz bouillon cube (chicken,beef or vegetable)
- 1/2 tsp rosemary
- 1/2 oz dried shiitake mushrooms (can also substitute 6 oz white mushrooms)
- 3 oz cheddar cheese (optional)
- 1/2 cup frozen peas (optional)
- Salt and pepper to taste
Instructions
- Steps 1-3 are optionalbut will add additional depth of flavor. If you chose to skip these steps, simply add these ingredients into the Instant Pot (in Step 4). Set Instant Potto sauté setting.
- Sauté onion in butteror oil for about 3-4 minutes until golden brown.
- Add garlic and sautéfor about 1-2 minutes (be careful not to burn garlic).
- Add onion, garlic,butter or oil, Arborio rice, water, boullion cube, rosemary and shiitake mushrooms to instant pot.
- Cook on high pressure setting for 6 minutes.
- When machine beeps, full release pressure (quick release).
- When all pressure is released and you can remove lid from instant pot, remove lid and stir in cheddar cheese.
- Transfer to bowl and serve immediately.
Notes
- Substitute chicken stock (or any meat based stock) for a mushroom or vegetable stock.
- Substitute butter for extra virgin olive oil (or your preferred vegan based oil).
- Omit cheese. Cheese is not necessary in this recipe as the combination of the instant pot cooking method and Arborio rice provides for a delicious and creamy rich texture.
- See Step 7: Add ½ cup frozen peas and mix in. The rice will be hot at this point and will bring the peas to temp.
Ashley Anderson
When you say ‘full release pressure,” do you mean quick release/manual release?
Aubrey
Great question! Yes – quick release. Let me know how it turns out. 🙂