Easy Instant Pot risotto made in a pressure cooker. Choose a cheddar, rosemary and shiitake mushroom version or a dairy-free vegan pea and mushroom risotto.
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Why This Recipe Works
This Instant Pot risotto is quick, flexible and reliably creamy. You can prepare it as a classic cheddar risotto with rosemary and shiitake mushrooms or make a vegan, dairy-free version by swapping a few ingredients. Both versions deliver rich texture and deep flavor without the fuss of constant stirring.
The recipe requires minimal prep and is essentially “set and forget” once the Instant Pot is closed. It pairs well with roasted or smoked proteins and simple vegetables for a complete meal, but it’s elegant enough to serve at a dinner party or casual enough for weeknight family dinners.
What kind of stock to use for risotto?
You can use almost any stock for risotto — chicken, beef, fish, shellfish, mushroom or vegetable. The final taste will reflect the stock you choose, so pick one that complements your flavor goals. For the vegan version, use vegetable or mushroom stock; for richer savory notes, chicken or beef stock works well.
What type of rice works best in risotto?
Short- or medium-grain white rice is ideal for risotto because it releases starch and creates a creamy texture. Arborio rice is the traditional and most reliable choice. Calrose also produces a pleasant, creamy result.
How do I make vegan and dairy-free risotto?
Traditional risotto often includes butter, wine and Parmesan, but you can easily adapt the recipe for a vegan or dairy-free diet with these substitutions:
- Use mushroom or vegetable stock instead of chicken or other meat-based stocks.
- Replace butter with extra virgin olive oil or another plant-based oil.
- Omit Parmesan or other cheeses; the Instant Pot method plus Arborio rice still yields a creamy texture.
- Skip the wine — deglaze with stock or water instead.
How to make this recipe
Ingredients:
- 2–4 tbsp butter or extra virgin olive oil
- 2 cloves garlic, minced
- ½ small onion, diced
- 1 cup Arborio rice
- 2 cups water
- 1 bouillon cube (6 oz equivalent) — chicken, beef or vegetable
- ½ tsp dried rosemary
- ½ oz dried shiitake mushrooms (or substitute fresh white mushrooms)
- 3 oz cheddar cheese, grated (optional)
- ½ cup frozen peas (optional, for vegan version)
- Salt and pepper, to taste
Instructions
- Optional flavor base: set the Instant Pot to Sauté. Sauté the diced onion in butter or oil for 3–4 minutes until golden.
- Add the minced garlic and cook 1–2 minutes, taking care not to burn it.
- Turn off Sauté. Add the Arborio rice, water, bouillon cube, rosemary and dried shiitake mushrooms. Stir to combine.
- Lock the lid and cook on High Pressure for 6 minutes.
- When the cook time ends, perform a quick release of the pressure.
- Open the lid and, if using cheddar, stir it into the hot risotto until melted; if making the vegan version, stir in ½ cup frozen peas — the residual heat will warm them through.
- Taste and adjust salt and pepper. Serve immediately.
Looking for other dishes to serve with this risotto?
- Roasted beet salad
- Roasted asparagus
- Dukkah-spiced chicken
- Air-fried frozen mozzarella sticks
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Comments are welcome — if you try this recipe, I’d love to hear how it turned out. A five-star rating is always appreciated!
Instant Pot Risotto (Two Versions)
Equipment
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Pressure cooker or Instant Pot
Ingredients
- 2–4 tablespoon Butter or extra virgin olive oil
- 2 cloves garlic
- ½ small onion
- 1 cup Arborio rice
- 2 cups water
- 1 bouillon cube (6 oz equivalent) — chicken, beef or vegetable
- ½ teaspoon rosemary
- ½ oz dried shiitake mushrooms (or 6 oz fresh white mushrooms)
- 3 oz cheddar cheese (optional)
- ½ cup frozen peas (optional)
- Salt and pepper to taste
Instructions
-
Steps 1–3 are optional but add extra depth. If skipping, combine all ingredients in Step 4 and proceed.
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Sauté onion in butter or oil for about 3–4 minutes until golden.
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Add garlic and cook 1–2 minutes, taking care not to burn it.
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Add rice, water, bouillon cube, rosemary and mushrooms to the Instant Pot and stir.
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Cook on high pressure for 6 minutes.
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When the timer ends, perform a quick release.
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Open the lid, stir in cheddar if using, or add frozen peas for the vegan version. Adjust seasoning and serve immediately.
Notes
- Use mushroom or vegetable stock instead of meat-based stock.
- Use extra virgin olive oil instead of butter.
- Omit cheese; the rice and Instant Pot create a creamy texture without it.
- After pressure release, stir in ½ cup frozen peas — the heat will warm them through.