Creamy Pressure Cooker Risotto Recipe 15 Minutes Easy Perfect Meal
A quick and easy creamy risotto made in a pressure cooker, delivering rich, velvety texture in just 15 minutes. Perfect for busy weeknights or last-minute guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups Arborio rice (about 300g)
- 4 cups chicken or vegetable broth (960ml), low sodium preferred
- 3 tablespoons unsalted butter (about 42g)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine (120ml), optional
- ¾ cup Parmesan cheese, finely grated (about 75g)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Finely chop the yellow onion and mince the garlic cloves. Grate the Parmesan cheese and set aside. Warm the broth in a separate pot or microwave.
- Set your pressure cooker to ‘Sauté’ mode (if electric) or heat on medium if stovetop. Add 1 tablespoon olive oil and 2 tablespoons butter. Once melted and bubbling, add onions and cook for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
- Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent.
- Pour in the dry white wine (if using) and stir until mostly absorbed, about 1-2 minutes.
- Add the warm broth, a pinch of salt, and freshly ground black pepper. Seal the lid and set the pressure cooker to high pressure for 6 minutes. For stovetop, bring to pressure then reduce heat to maintain and cook for 6 minutes.
- Carefully perform a quick release of pressure. Open the lid and stir the risotto; it should be creamy with tender rice that has a slight bite.
- Stir in the remaining 1 tablespoon butter and the grated Parmesan cheese. Taste and adjust seasoning if needed.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Warm the broth before adding to the rice to speed cooking and improve texture. Toast the rice before pressure cooking to add nuttiness and prevent mushiness. Use quick release to avoid overcooking. If risotto is too thick after resting, stir in a splash of warm broth or water to loosen. For vegan version, use vegetable broth, olive oil or vegan margarine, and nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 cup risotto per se
- Calories: 375
- Sugar: 2
- Sodium: 400
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 1.5
- Protein: 10
Keywords: pressure cooker risotto, creamy risotto, quick risotto, easy risotto recipe, arborio rice, weeknight dinner, comfort food