Instant Pot Gluten Free Risotto {with Stovetop Option}

This Instant Pot Gluten Free Risotto is the ultimate comfort food ready in less than 30 minutes. It’s creamy, hearty, delicious and loaded with vegetables to make it the perfect side dish or a meal.

Risotto is just one of those comfort food dishes that tastes so good. But if you’re making it over a stovetop it does require constant attention to keep adding the broth. That’s why I came up with this easy Instant Pot Gluten Free Risotto so you can add everything in the inner pot, set the time, and come back in about 20 minutes to the aroma of risotto without the work.

Now I have included stovetop directions as well so you have the option.

How to Make Gluten Free Risotto in an Instant Pot – Step by Step

You can skip ahead to the bottom of this page for the full recipe and print out to keep.

1. Gather ingredients together. Place the butter and olive oil in the Instant Pot, and press the Saute button. When the butter melts, add the onion, mushrooms, and carrots, and saute until golden brown, about 5 minutes. Add the risotto and stir for about 2 minutes. This helps to toast the risotto.

2. Turn off the Instant Pot, and add the chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor).

3. Once all the little bits are off the bottom of the pot, add the minced garlic, parsley, garlic salt, pepper, Italian seasoning, and stir well to combine all the ingredients. Make sure all the risotto and vegetables are covered in the chicken broth. If they are not covered, add a little more broth.

4. Place the lid on the Instant Pot, and turn it until it beeps and locks. Turn the pressure valve to ‘SEALING’. Press the Manual Button, and set the time to 6 minutes.

5. When the Instant Pot is done cooking, allow it to set for 2 minutes, then do a quick release, releasing all the pressure. Once all the pressure is released, and the float valve is down, remove the lid.

6. Stir the risotto, if all the liquid has not been absorbed, continue to stir. It will begin to thicken. Add the roasted red peppers, and the artichoke hearts.

7. Add the Parmesan cheese and stir well. Plate or dish up the risotto into bowls, and serve with a few roasted red peppers, and sliced artichokes, and Parmesan cheese on top.

How to Make Gluten Free Risotto on a Stovetop

• Place the butter and olive oil in a large pan over medium heat. Then add the onion, mushrooms, and carrots, and saute until golden brown, about 5 minutes.
• Add minced garlic, parsley garlic salt, pepper, and Italian seasoning, and stir well to combine all the ingredients.
• Pour in the risotto and toast it for 2-3 minutes to toast the risotto. Then add 1/2 cup chicken broth to deglaze the pan. Scrape the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor).
• Once broth has evaporated, add another 1/2 cup broth. Keep doing this until you use all 3 cups of broth.
• When all broth has evaporated, the risotto is ready. Add roasted red peppers, artichoke hearts, and Parmesan cheese. Stir well and garnish with Parmesan cheese.

What to Serve with Risotto?

If you’re serving this as a main dish, add chopped bacon, sauteed chopped ham, or chicken to this dish. You can also top with chives or green onions.

Is Risotto Rice or Pasta?

Risotto is an Italian dish made with a very short-grain rice called arborio. It’s made into a creamy consistency by adding chicken broth in small increments to the rice while it’s cooking. This keeps the rice from getting too soggy.

Risotto is usually gluten-free and contains butter, Parmesan cheese, onions, herbs, and mushrooms.

Why Toast the Risotto First?

When you make this dish, you’ll need to toast risotto in the inner pot with the butter and oil. This helps to coat the risotto, and it just has an amazing flavor as you eventually add the broth and cook the risotto in it.

Can I Omit the Vegetables in this Gluten Free Risotto?

Yes, you can absolutely customize this dish and omit the carrots, mushrooms, roasted red peppers, and artichoke hearts. They make this dish hearty and add more flavor to the risotto, but if you prefer plain risotto you can do it.

I do recommend keep the mushrooms in this recipe. It adds a layer of umami – a flavor profile – to this dish and works well with the onion and garlic. Keep the herbs in this recipe – like the flat Italian parsley, salt and pepper.

Top Tips this Gluten Free Risotto

• Add  a splash of gluten free soy sauce to the risotto if you want a more intense umami flavor.
• Serve risotto on a warmed plate or bowl, to keep the heat and consistency perfect.
• Don’t skip the toasting! Toasting the risotto first really adds a lovely depth of flavor I highly recommend you keep this step in.
• After deglazing the pan, scrape the bottom with a spoon to loosen any bits of sauteed vegetables  – this will give your broth a delicious flavor.
• For an extra light and silky risotto stir in some unsalted whipped cream just at the end.
• Serve with Parmesan and some roasted veggies on top.

Print Recipe

5 from 86 votes

Instant Pot Risotto {with Stovetop Option}

This Instant Pot Risotto is the ultimate comfort food ready in less than 30 minutes. It's creamy, heart, delicious and loaded with vegetables to make it the perfect side dish or a meal.

Prep Time4 mins

Cook Time8 mins

Time to Pressure12 mins

Total Time24 mins

Course: Side Dish

Cuisine: Italian

Keyword: instant pot risotto, risotto

Servings: 6 servings

Calories: 231kcal

Author: Don't Mess With Mama

Equipment

• Electric Pressure Cooker or Instant Pot

Ingredients

• 1 cup risotto
• 3 cups chicken broth
• 1 sweet onion peeled and chopped
• 1/2 cup mushrooms chopped
• 3 carrots peeled and chopped into small pieces
• 1 tbsp garlic minced
• 1/4 cup flat leaf Italian parsley chopped into small pieces
• 1 tsp garlic salt
• 1/2 tsp pepper
• 1 tbsp Italian seasoning
• 1 tbsp butter
• 1 tbsp olive oil
• 1 cup shredded or grated parmesan cheese

Optional

• 1/2 cup marinated roasted red peppers sliced
• 1/2 cup marinated artichoke hearts sliced

Instructions

• Gather ingredients together. Place the butter and olive oil in the Instant Pot, and press the Saute button. When the butter melts, add the onion, mushrooms, and carrots, and saute until golden brown, about 5 minutes. Add the risotto and stir for about 2 minutes. This helps to toast the risotto. 
  
• Turn off the Instant Pot, and add the chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor). 
  
• Once all the little bits are off the bottom of the pot, add the minced garlic, parsley garlic salt, pepper, Italian seasoning, and stir well to combine all the ingredients. Make sure all the risotto and vegetables are covered in the chicken broth. If they are not covered, add a little more broth.
  
• Place the lid on the Instant Pot, and turn it until it beeps and locks. Turn the pressure valve to 'SEALING'. Press the Manual Button, and set the time to 6 minutes. 
  
• When the Instant Pot is done cooking, allow it to set for 2 minutes, then do a quick release, releasing all the pressure. Once all the pressure is released, and the float valve is down, remove the lid. 
• Stir the risotto, if all the liquid has not been absorbed, continue to stir. It will begin to thicken. Add the roasted red peppers, and the artichoke hearts. Add the Parmesan cheese and stir well. 
  
• Plate or dish up the risotto into bowls, and serve with a few roasted red peppers, and sliced artichokes, and Parmesan cheese on top. 
  

Notes

Stovetop Directions

1. Place the butter and olive oil in a large pan over medium heat. Add the onion, mushrooms, and carrots, and saute until golden brown, about 5 minutes. 

2. Add minced garlic, parsley garlic salt, pepper, and Italian seasoning, and stir well to combine all the ingredients.

3. Add the risotto and toast it for 2-3 minutes to toast the risotto. Add 1/2 cup chicken broth to deglaze the pan. Scrape the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor).

4. Once broth has evaporated, add another 1/2 cup broth. Keep doing this until you use all 3 cups of broth. 

5. When all broth has evaporated, the risotto is ready. Add roasted red peppers, artichoke hearts, and Parmesan cheese. Stir well and garnish with Parmesan cheese. 

Serving Suggestions

If you're serving this as a main dish, add chopped bacon, sauteed chopped ham, or chicken to this dish. You can also top with chives or green onions.

Nutrition

Calories: 231kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 530mg | Potassium: 326mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5335IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg

Instant Pot Recipes Made Simple

Are you struggling to find the time to cook healthy meals for your family? Do you wish you could find one-pot meals that are simple and easy to make… and your family will love? Learn how simple it is to make healthy, one-pot meals with your Instant Pot with my cookbook Instant Pot Recipes Made Simple. You can download it instantly to your phone, computer or e-reader, so it’s portable and can go with you anywhere!

With this book, you’ll get:

• Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
• Instant Pot starter guide on how to use the buttons, tips and tricks, and more
• Printable shopping lists for ingredients
• Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
• Two-week meal plan that you can put into action for no-stress weeknight dinners