author: Kim’s Cooking Now source: https://www.allrecipes.com/recipe/278512/instant-pot-risotto/


  • 1 cube chicken bouillon

  • 2 cups hot water

  • 2 tablespoons extra-virgin olive oil

  • ¼ cup finely diced onion

  • 1 clove garlic, minced

  • 1 cup Arborio rice

  • ¼ cup white wine

  • 2 tablespoons butter

  • ¼ cup grated Parmigiano-Reggiano cheese

  • 2 teaspoons chopped fresh parsley


  • Dissolve the chicken bouillon cube in the hot water and set aside.

  • Turn on a multi-functional pressure cooker (e.g. Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.

  • Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.