Instant Pot Risotto Recipe

2 servings


10 minutes

active time

25 minutes

total time


2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, minced

1 cup arborio rice

2 cups vegetable or broth*

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup frozen peas

2 tablespoons unsalted butter

1/4 cup Parmesan cheese, plus extra for garnish

Optional add-ins: leftover shredded chicken, frozen asparagus spears, chopped, lemon zest


Press SAUTE on the instant pot mini, and set the timer to 10 minutes. Once it beeps, it will start to warm up.

Add the olive oil and onion. Let the onion soften while stirring occasionally for 7-8 minutes. Be careful not to let the onion brown whatsoever. Finally, add the garlic, and saute for another minute.

Now, press CANCEL on the instant pot. Add the rice, chicken broth, salt, and pepper. Place the lid on the instant pot and turn the valve to SEAL. Press PRESSURE COOK, and set the timer for 6 minutes. The instant pot will beep to acknowledge your selection, and then slowly begin to build pressure. The 6-minute countdown won’t start until pressure is reached.

When the 6 minutes is up, the instant pot will beep to signal that it’s done cooking. Using a long wood spoon, carefully open the sealing valve. Be careful—the steam coming out is very hot. This is a forced pressure release.

Once the pressure valve drops indicating that the instant pot is safe to open, remove the lid from the instant pot.nStir in the frozen peas, butter, parmesan cheese, and any additional add-ins.Divide the mixture between two bowls and serve with extra Parmesan cheese.


Serving Size




Total Fat

36 g

Saturated Fat

13 g

Unsaturated Fat

20 g

Trans Fat

0 g


96 mg


1089 mg

Total Carbohydrate

68 g

Dietary Fiber

11 g

Total Sugars

15 g


35 g

2 servings


10 minutes

active time

25 minutes

total time
Start Cooking