Instant Pot Easy Risotto

Basic Instant Pot Risotto on a plate

5 from 3 reviews

Creamy, easy Instant Pot Risotto with 2 minutes of stirring instead of 30 minutes on the stove top!


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 2 large leeks, white and light green parts only, sliced in half and then into thin half moons
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • 4 cups chicken broth, divided
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup freshly grated parmesan cheese


  1. Preheat the pressure cooker, by selecting sauté.  Add the butter and olive oil. When butter is melted and slightly bubbling, add the leeks, onion, and garlic, sauté 5-7 minutes or until tender.  
  2. Add rice to the pot and stir for 3-4 minutes, until opaque.
  3. Add 3 cups of chicken broth, salt and pepper and stir.  
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  5. When cooking is complete, use a quick release.  
  6. Select sauté and stir in an extra ½ cup of chicken broth.  Stir briskly for 2 minutes, adding an extra 1/2 cup of broth if it’s getting too thick.  
  7. Unplug the pressure cooker, stir in parmesan cheese.
  8. Serve immediately topped with an extra sprinkle of parmesan, if desired.  
  9. Optional: Top with roasted veggies and/or grilled meat for a full meal.


  • Use a short to medium grain starchy rice like Arborio or Carnaroli
  • I realize the most classic/basic risotto recipes contain wine.  I prefer not to cook with alcohol which is why this recipe uses all broth
  • Halving this recipe works well and I suspect it would also double just fine

Keywords: instant pot, electric pressure cooker, risotto, basic risotto