Pressure Cooker Risotto Recipe

Never EVER would I have thought to cook risotto in the pressure cooker.  WHY oh why didn’t I use this method earlier??  It’s SO easy and SO fast!!

Pressure Cooker Risotto Recipe


  • 6-7 cups chicken stock
  • 1/4 cup olive oil
  • 1 medium yellow onion, diced
  • salt
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 1/2 tsp freshly ground black pepper
  • 1-2 Tbs unsalted butter
  • 1 cup grated parmesan or asiago cheese
  • fresh snipped chives


  1. Place stock in a pan under medium-low heat to warm
  2. Heat olive oil in pressure cooker. Add onions and salt. Saute until onion is translucent, about 4-5 minutes.
  3. Add rice, saute another 2-3 minutes, or until rice is slightly toasted, but not dry.
  4. Add the wine.
  5. Add the stock.
  6. Secure the lid on the pressure cooker, and bring to high heat, until the regulator starts to rock. Reduce heat - but maintain pressure.
  7. Set timer for 6 minutes.
  8. At 6 minutes, release the pressure using a quick release method. I put cold water in my sink, and gently place the cooker into the water. Be careful!
  9. Once the lock has been released, remove the lid - putting steam away from your face.
  10. Return the cooker to the stove
  11. Add more broth if needed, continue cooking until it is correct consistency. Add pepper butter and 1/2 cup cheese.
  12. Taste, it may need more salt.
  13. Remove from heat when ready, serve with chives sprinkled on top, and more cheese added to top.
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As always – enjoy!!

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