This Instant Pot Risotto completely changes the risotto game! If you think risotto is reserved for fancy restaurants or a night where you have loads of time to sit at a stovetop and stir, then you've got to try this recipe! This hands-off dish cooks up in only SIX minutes to an indulgent creamy dish the whole family will love.
SAUTÉ: Set a 6-quart pressure cooker to the "sauté" function. Add in 2 tablespoons butter. Once mostly melted, add in onion and garlic. Season well (I add 1/2 tsp each of salt & pepper). Cook, stirring frequently, until onions are becoming translucent, about 3-5 minutes. Mix through the Italian seasoning and dried thyme. Add in the uncooked rice (no liquid yet). Cook, stirring constantly, for 1 full minute. Pour in 1/3 cup chicken stock and scrape the bottom of the pot to release any browned bits (or you'll end up with the "burn" warning!). Cook for 1 more full minute, liquid should be mostly evaporated.
PRESSURECOOK: Pour in the remaining 2 cups chicken stock. Stir, then press "cancel." Ensure everything is submerged in liquid. Secure the lid on, set knob to "sealed." Select manual setting to cook for 6 minutes. As soon as it's finished, release the pressure by venting the knob. Open the pressure cooker as soon as the pressure is fully released. (Don't let it sit; work quickly once it's done!)
FINISHING TOUCHES: Remove the instant pot insert and place it on a heating pad or trivet. Add in the remaining 2 tablespoons butter, stirring vigorously until fully melted. Once melted, add in the cream. Stir until incorporated. Next, add in the peas and gently stir through to warm, about 30 seconds. Finally, add in the Parmesan cheese, gradually (2-3 tbsp at a time), stirring gently as you add it in (Note 4). If desired, add in parsley and lemon juice. Taste and adjust seasonings to taste. (I typically add another 1/4-1/2 tsp of salt & 1/4 tsp pepper.)
ENJOY PROMPTLY: Risotto should have a porridge-like consistency and is best served ASAP (otherwise it gets gluggy -- add a splash more of cream if needed/starts to get too thick)! (See Note 5 for a definition of the term gluggy.) Spoon into serving bowls. Garnish with an extra sprinkle of Parmesan cheese if desired. Enjoy immediately!
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Notes
Note 1: Arborio rice: There aren't any workable substitutes in this recipe -- arborio rice must be used for this recipe to work properly. It's typically found in the rice aisle of the store. Don't rinse before using.Note 2: Chicken Stock: The better quality, the better the flavor (we love Swanson®)! Use vegetable stock/broth if vegetarian.Note 3: Parmesan: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the rice nicely.Note 4: Adding cheese: Fat breaks under heat and will get stringy if added too early. This is why we pull the insert out to begin cooling and then wait to add the Parmesan in last (in multiple additions). Note 5: What does gluggy mean? Glugginess is the result of the rice absorbing too much liquid. It causes the grains to split and the starches turn the rice into a soft, gluey blob. Nobody wants gluggy rice!