Instant Pot Parmesan Risotto

Instant Pot Risotto is hands-down the best way to make risotto! It has the signature creamy, rich goodness you expect without all the stirring and fuss of making it on the stove. Plus there are 6 add-in options to make your risotto extra flavorful.

📝 Ingredients

• 2 Tablespoons olive oil (extra-virgin, divided)
• 1 large shallot (minced)
• 2 cloves garlic (minced)
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 2 teaspoons kosher salt
• 3 1/2 cups bone broth
• 1 sprig fresh thyme
• 1/2 cup Parmesan cheese (freshly grated, plus more for serving)
• 2 Tablespoons butter (unsalted)

👨‍🍳 Instructions

1. 1Set Instant Pot to SAUTE and heat 1 Tablespoon oil. Add the 1 large shallot and cook, stirring, until it softens and becomes translucent, 2-3 minutes. Add the 2 cloves garlic and cook, stirring, until aromatic, about 1 minute.
2. 2Add the remaining 1 Tablespoon oil and the 1 ½ cups arborio rice. Cook, stirring, until the rice is lightly toasted, 3 to 8 minutes. Stir in the ½ cup dry white wine and salt and cook until the wine has evaporated, about 1 minute. Stir in the broth, then top with 1 sprig fresh thyme.
3. 3Place the lid on the pot and set the valve to SEAL. Cook on MANUAL high pressure for 6 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
4. 4Once the 6 minutes are up, allow the pressure to release naturally for 5 minutes, then release any remaining pressure. Stir in the ½ cup Parmesan cheese and 2 Tablespoons butter and season with additional salt and pepper, to taste.
5. 5Top with additional cheese and additional fresh thyme, if desired.