13 Amazing Instant Pot Risotto Recipes You’ll Love Making

Making creamy, restaurant-quality risotto at home just got so much easier with your Instant Pot. These amazing recipes eliminate all that constant stirring while delivering perfectly cooked results every single time.

From classic saffron-infused versions to creative seasonal combinations, these foolproof recipes will have you making impressive risotto dishes any night of the week.

01. Golden Saffron Risotto

This elegant golden risotto gets its beautiful color from precious saffron threads. The Instant Pot makes this traditionally fussy dish completely manageable for weeknight cooking.

Ingredients: 1½ cups Arborio rice, 4 cups warm chicken broth, ½ cup dry white wine, 1 medium onion (diced), 3 tablespoons butter, ¼ teaspoon saffron threads, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Golden Saffron Risotto

1. Set your Instant Pot to sauté mode and heat olive oil until shimmering. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add Arborio rice to the pot and stir constantly for 2 minutes until the grains are lightly toasted and coated with oil. Pour in white wine and let it bubble for 30 seconds until mostly absorbed.

3. Stir in warm chicken broth and saffron threads, making sure the saffron is evenly distributed throughout the liquid. Season with salt and pepper, then secure the lid and set to high pressure for 6 minutes.

4. When cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure. Stir in butter and Parmesan cheese until creamy and well combined. Taste and adjust seasoning before serving immediately.

02. Autumn Butternut Squash Risotto

Creamy butternut squash and fresh sage create the perfect fall comfort food combination. This rich, satisfying risotto pairs beautifully with a crisp green salad and crusty bread.

Ingredients: 1½ cups Arborio rice, 3 cups cubed butternut squash, 4 cups vegetable broth, ½ cup dry white wine, 1 medium onion (diced), 3 tablespoons butter, 2 tablespoons fresh sage (chopped), ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Autumn Butternut Squash Risotto

1. Heat olive oil in your Instant Pot using sauté mode. Add diced onion and cook for 3 minutes until softened, then add cubed butternut squash and cook for another 2 minutes, stirring gently to avoid breaking the pieces.

2. Stir in Arborio rice and cook for 2 minutes until lightly toasted. Pour in white wine and let it simmer for 1 minute until mostly absorbed by the rice.

3. Add vegetable broth and chopped sage, then season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, followed by a 10-minute natural pressure release.

4. Quick release any remaining pressure and stir in butter and Parmesan cheese. Gently fold everything together until creamy, being careful not to mash the butternut squash pieces completely.

5. Taste and adjust seasoning as needed, then serve immediately while hot and creamy, garnished with additional fresh sage if desired.

03. Creamy Shrimp Risotto

Tender shrimp and creamy rice come together in this elegant yet simple dish. Perfect for impressing dinner guests or elevating your regular weeknight meal rotation.

Ingredients: 1½ cups Arborio rice, 1 pound large shrimp (peeled and deveined), 4 cups seafood or chicken broth, ½ cup dry white wine, 1 medium onion (diced), 3 cloves garlic (minced), 3 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Shrimp Risotto

1. Season shrimp with salt and pepper, then set your Instant Pot to sauté mode. Heat 1 tablespoon olive oil and cook shrimp for 1-2 minutes per side until just pink. Remove shrimp and set aside.

2. Add remaining olive oil to the pot along with diced onion. Cook for 3 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.

3. Stir in Arborio rice and cook for 2 minutes until lightly toasted. Pour in white wine and let it bubble for 1 minute until mostly absorbed.

4. Add broth and season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, then allow 10 minutes natural pressure release.

5. Quick release remaining pressure and stir in cooked shrimp, butter, and Parmesan cheese until creamy and well combined. Serve immediately while hot.

04. Lemon Shrimp Scampi Risotto

This fusion dish combines classic risotto with beloved shrimp scampi flavors. Bright lemon juice and red pepper flakes add the perfect amount of zing and heat.

Ingredients: 1½ cups Arborio rice, 1 pound large shrimp (peeled and deveined), 4 cups chicken broth, ½ cup dry white wine, 1 medium onion (diced), 4 cloves garlic (minced), 3 tablespoons butter, ¼ cup fresh lemon juice, ¼ teaspoon red pepper flakes, ¼ cup fresh parsley (chopped), ½ cup grated Parmesan cheese, 3 tablespoons olive oil, salt and pepper to taste.

How To Make Lemon Shrimp Scampi Risotto

1. Heat 1 tablespoon olive oil in your Instant Pot on sauté mode. Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink. Remove and set aside.

2. Add remaining olive oil and diced onion to the pot. Cook for 3 minutes until softened, then add minced garlic and red pepper flakes, cooking for another 30 seconds until aromatic.

3. Stir in Arborio rice and toast for 2 minutes until lightly golden. Pour in white wine and let it simmer for 1 minute until mostly absorbed.

4. Add chicken broth and season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, followed by 10 minutes natural pressure release.

5. Quick release remaining pressure and stir in cooked shrimp, butter, lemon juice, and Parmesan cheese until creamy. Fold in fresh parsley just before serving for the best color and flavor.

05. Comforting Chicken Pot Pie Risotto

Two beloved comfort foods merge into one incredible dish. Tender chicken and vegetables swim in creamy Parmesan risotto for the ultimate cozy meal.

Ingredients: 1½ cups Arborio rice, 1 pound boneless chicken thighs (diced), 4 cups chicken broth, ½ cup dry white wine, 1 medium onion (diced), 2 carrots (diced), 2 celery stalks (diced), 1 cup frozen peas, 3 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Comforting Chicken Pot Pie Risotto

1. Set your Instant Pot to sauté mode and heat olive oil. Season diced chicken with salt and pepper, then cook for 4-5 minutes until lightly browned on all sides. Remove chicken and set aside.

2. Add diced onion, carrots, and celery to the pot. Cook for 4 minutes until vegetables start to soften, stirring occasionally to prevent sticking.

3. Return chicken to the pot and add Arborio rice, stirring for 2 minutes until rice is lightly toasted. Pour in white wine and let it bubble for 1 minute.

4. Add chicken broth and thyme, then season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, followed by 10 minutes natural pressure release.

5. Quick release remaining pressure and stir in frozen peas, butter, and Parmesan cheese until creamy and peas are heated through. Taste and adjust seasoning before serving hot.

06. Classic Creamy Risotto

This foolproof base recipe delivers perfect risotto every time in just 30 minutes. It’s incredibly versatile and ready for whatever seasonal additions you have on hand.

Ingredients: 1½ cups Arborio rice, 4 cups warm chicken broth, ½ cup dry white wine, 1 medium onion (diced), 4 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and white pepper to taste.

How To Make Classic Creamy Risotto

1. Heat olive oil in your Instant Pot using sauté mode. Add diced onion and cook for 3-4 minutes until translucent and softened, stirring occasionally to ensure even cooking.

2. Add Arborio rice to the pot and stir constantly for 2 minutes until the grains are lightly toasted and well-coated with oil. This step helps create the perfect creamy texture.

3. Pour in white wine and let it simmer for 1 minute until mostly absorbed, stirring gently to prevent sticking to the bottom of the pot.

4. Add warm chicken broth and season with salt and white pepper. Secure the lid and cook on high pressure for 6 minutes, then allow 10 minutes natural pressure release.

5. Quick release any remaining pressure and immediately stir in butter and Parmesan cheese until the risotto becomes creamy and luxurious. Serve right away while perfectly hot and creamy.

07. Rich Mushroom Risotto

Fresh mushrooms elevate this classic risotto to restaurant-quality status. The earthy mushroom flavor pairs beautifully with the creamy rice and sharp Parmesan cheese.

Ingredients: 1½ cups Arborio rice, 8 ounces mixed fresh mushrooms (sliced), 4 cups chicken broth, ½ cup dry white wine, 1 medium onion (diced), 3 cloves garlic (minced), 4 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, 2 tablespoons fresh parsley (chopped), salt and pepper to taste.

How To Make Rich Mushroom Risotto

1. Set your Instant Pot to sauté mode and heat 1 tablespoon olive oil. Add sliced mushrooms and cook for 5 minutes until golden brown and their moisture has evaporated, stirring occasionally. Remove and set aside.

2. Add remaining olive oil and diced onion to the pot. Cook for 3 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.

3. Stir in Arborio rice and cook for 2 minutes until lightly toasted. Pour in white wine and let it bubble for 1 minute until mostly absorbed.

4. Add chicken broth and season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, followed by 10 minutes natural pressure release.

5. Quick release remaining pressure and stir in cooked mushrooms, butter, and Parmesan cheese until creamy. Fold in fresh parsley just before serving for a bright finish.

08. Hearty Chicken Risotto

Tender chicken thighs make this an all-in-one meal that’s both satisfying and elegant. Just add a simple side salad or steamed vegetables to complete your dinner.

Ingredients: 1½ cups Arborio rice, 1½ pounds boneless chicken thighs (cut into bite-sized pieces), 4 cups chicken broth, ½ cup dry white wine, 1 medium onion (diced), 3 cloves garlic (minced), 3 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Hearty Chicken Risotto

1. Heat olive oil in your Instant Pot on sauté mode. Season chicken pieces with salt, pepper, and Italian seasoning, then cook for 5-6 minutes until lightly browned on all sides. Remove and set aside.

2. Add diced onion to the pot and cook for 3 minutes until softened. Add minced garlic and cook for another 30 seconds until aromatic.

3. Return chicken to the pot and stir in Arborio rice. Cook for 2 minutes until rice is lightly toasted and well combined with the chicken.

4. Pour in white wine and let it simmer for 1 minute until mostly absorbed. Add chicken broth and season with additional salt and pepper if needed.

5. Secure the lid and cook on high pressure for 6 minutes, then allow 10 minutes natural pressure release. Quick release remaining pressure and stir in butter and Parmesan cheese until creamy and well combined.

09. Fresh Spring Asparagus Risotto

Celebrate spring’s best produce with this vibrant green risotto. A splash of bright lemon juice perfectly balances the asparagus’s earthy flavor for a truly seasonal dish.

Ingredients: 1½ cups Arborio rice, 1 pound fresh asparagus (trimmed and cut into 1-inch pieces), 4 cups vegetable broth, ½ cup dry white wine, 1 medium onion (diced), 3 tablespoons butter, 2 tablespoons fresh lemon juice, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Fresh Spring Asparagus Risotto

1. Set your Instant Pot to sauté mode and heat olive oil. Add diced onion and cook for 3 minutes until softened and translucent, stirring occasionally.

2. Add Arborio rice and stir for 2 minutes until lightly toasted. Pour in white wine and let it bubble for 1 minute until mostly absorbed.

3. Add vegetable broth and asparagus pieces, then season with salt and pepper. The asparagus will cook perfectly during the pressure cooking process without becoming mushy.

4. Secure the lid and cook on high pressure for 6 minutes, followed by 10 minutes natural pressure release to ensure even cooking throughout.

5. Quick release remaining pressure and stir in butter, Parmesan cheese, and fresh lemon juice until creamy. The lemon brightens the entire dish and enhances the asparagus flavor beautifully.

10. Sweet Summer Corn Risotto

This unique risotto showcases fresh summer corn in the most delicious way possible. The natural sweetness of corn creates an unexpectedly rich and satisfying side dish.

Ingredients: 1½ cups Arborio rice, 2 cups fresh corn kernels, 4 cups vegetable broth, ½ cup dry white wine, 1 medium onion (diced), 3 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, 2 tablespoons fresh chives (chopped), salt and pepper to taste.

How To Make Sweet Summer Corn Risotto

1. Heat olive oil in your Instant Pot using sauté mode. Add diced onion and cook for 3 minutes until softened, stirring occasionally to prevent browning.

2. Add fresh corn kernels and cook for 2 minutes until they start to become tender and fragrant. The corn will release its natural sweetness during this step.

3. Stir in Arborio rice and cook for 2 minutes until lightly toasted and well combined with the corn and onion mixture.

4. Pour in white wine and let it simmer for 1 minute until mostly absorbed. Add vegetable broth and season with salt and pepper to taste.

5. Secure the lid and cook on high pressure for 6 minutes, then allow 10 minutes natural pressure release. Quick release remaining pressure and stir in butter and Parmesan cheese until creamy.

6. Fold in fresh chives just before serving for a pop of color and mild onion flavor that complements the sweet corn perfectly.

11. Savory Bacon Corn Risotto

The perfect balance of salty bacon and sweet corn makes this risotto absolutely irresistible. Each creamy spoonful delivers amazing flavor that will have everyone asking for seconds.

Ingredients: 1½ cups Arborio rice, 6 slices thick-cut bacon (chopped), 1½ cups fresh corn kernels, 4 cups chicken broth, ½ cup dry white wine, 1 medium onion (diced), 3 tablespoons butter, ½ cup grated Parmesan cheese, 2 tablespoons fresh parsley (chopped), salt and pepper to taste.

How To Make Savory Bacon Corn Risotto

1. Set your Instant Pot to sauté mode and cook chopped bacon for 5-6 minutes until crispy and golden brown. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Add diced onion to the bacon fat and cook for 3 minutes until softened. Add corn kernels and cook for 2 minutes until they start to caramelize slightly.

3. Stir in Arborio rice and cook for 2 minutes until lightly toasted and coated with the flavorful bacon fat. Pour in white wine and let it bubble for 1 minute.

4. Add chicken broth and season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, followed by 10 minutes natural pressure release.

5. Quick release remaining pressure and stir in butter, Parmesan cheese, and crispy bacon until creamy and well combined. Garnish with fresh parsley before serving for the best presentation.

12. Balsamic Butternut Squash Risotto

Sweet roasted butternut squash meets tangy balsamic vinegar in this sophisticated risotto. Two types of cheese make this vegetable-packed dish wonderfully decadent and satisfying.

Ingredients: 1½ cups Arborio rice, 3 cups cubed butternut squash, 4 cups vegetable broth, ½ cup dry white wine, 1 medium onion (diced), 3 tablespoons butter, 2 tablespoons balsamic vinegar, ½ cup grated Parmesan cheese, ¼ cup crumbled goat cheese, 2 tablespoons olive oil, 2 tablespoons fresh sage (chopped), salt and pepper to taste.

How To Make Balsamic Butternut Squash Risotto

1. Heat olive oil in your Instant Pot on sauté mode. Add cubed butternut squash and cook for 4-5 minutes until lightly caramelized on the edges, stirring gently to avoid breaking the pieces.

2. Add diced onion and cook for 3 minutes until softened. Stir in Arborio rice and cook for 2 minutes until lightly toasted.

3. Pour in white wine and balsamic vinegar, letting the mixture bubble for 1 minute until mostly absorbed. The balsamic adds incredible depth of flavor.

4. Add vegetable broth and fresh sage, then season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, followed by 10 minutes natural pressure release.

5. Quick release remaining pressure and gently stir in butter and Parmesan cheese until creamy. Fold in crumbled goat cheese just before serving for extra richness and tangy flavor.

13. Vibrant Tomato-Spinach Risotto

Fresh spinach and basil create beautiful green color in this year-round risotto. Canned tomatoes provide consistent flavor and make this dish perfect for any season.

Ingredients: 1½ cups Arborio rice, 5 ounces fresh baby spinach, 1 can (14.5 oz) diced tomatoes (drained), 4 cups vegetable broth, ½ cup dry white wine, 1 medium onion (diced), 3 cloves garlic (minced), 3 tablespoons butter, ¼ cup fresh basil (chopped), ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Vibrant Tomato-Spinach Risotto

1. Set your Instant Pot to sauté mode and heat olive oil. Add diced onion and cook for 3 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.

2. Stir in drained diced tomatoes and cook for 2 minutes until they start to break down slightly and release their juices into the pot.

3. Add Arborio rice and stir for 2 minutes until lightly toasted and well combined with the tomato mixture. Pour in white wine and let it bubble for 1 minute.

4. Add vegetable broth and season with salt and pepper. Secure the lid and cook on high pressure for 6 minutes, then allow 10 minutes natural pressure release.

5. Quick release remaining pressure and immediately stir in fresh spinach until wilted. Add butter, Parmesan cheese, and fresh basil, stirring until creamy and the spinach is evenly distributed throughout.

Final Thoughts

These Instant Pot risotto recipes prove that creamy, restaurant-quality results are totally achievable at home. No more standing over the stove stirring constantly – just set it and let your pressure cooker work its magic.

Whether you’re craving something classic or want to try exciting flavor combinations, these recipes will become your go-to options for impressive yet effortless meals.