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.
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Servings: 6 servings
Calories: 231kcal
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