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Instant Pot Creamy Garlic Parmesan Risotto

Instant Pot Creamy Garlic Parmesan Risotto is a quick and easy version of the classic Italian rice dish that requires minimal effort but delivers maximum flavor. This recipe combines garlic, parmesan cheese, and arborio rice in a rich and creamy texture, all cooked to perfection in the Instant Pot. Perfect for busy weeknights or when you’re craving a comforting and delicious meal, this Instant Pot version of risotto is sure to become a family favorite. Try it today and enjoy a gourmet-quality dish in no time!

Risotto is one of those dishes that I had never tried cooking before because I thought it was difficult and complicated, I’ve watched enough cooking challenges to see that Risotto is a dish that sends A LOT of contestants home.

Risotto takes time, attention to detail and patience, and well, I don’t have time to for risotto on busy nights. Really on any nights.

Then I came across Carmy’s Instant Pot Lemon Pea Risotto… It was so easy!!!

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Can you make Risotto in the Instant Pot?

As with any Instant Pot recipe, I learned through Carmy’s recipe that Instant Pot Risotto is possible (and easy!) on the busiest of nights and tastes just as good as traditional risotto. I also learned that my kids LOVE risotto.

With the Instant pot, the process to perfect risotto is not only easy, risotto is prepared in under 30 minutes!!

And Instant Pot Risotto is PERFECT. It is creamy, cheesy, and full of flavor from the fresh thyme and dry wine. Risotto is perfect for a quick side dish, light meal and makes a great gluten-free recipe to entertain with.

Photo showing close up of plate with Instant Pot Creamy Garlic Parmesan Risotto on a white background with a light grey napkin

What You’ll Need to Make Garlic Parmesan Risotto in the Instant Pot

The ingredients are simple, this risotto recipe focuses on garlic and parmesan cheese as its flavouring, but you can very easily change it up.

  • Butter
  • Shallots
  • Garlic
  • White Wine
  • Arborio Rice
  • Vegetable Broth
  • Thyme
  • Salt & Pepper
  • Parmesan Cheese

“I didn’t have shallots (used green onion stocks), wine (used broth instead), and added the parmesan by accident before cooking and it was still fabulous!”

How do you make Risotto in the Instant Pot?

There’s three steps to making the perfect risotto in the Instant Pot, and voila! Just like that you have a creamy risotto made in the Instant Pot, and your family will think you’re a magician in the kitchen!

  1. Saute – the first step is to use the saute function to soften your shallots in butter, this can be done right in your instant pot, there’s no need to dirty any other pots or pans!
  2. Simmer – the next step is to simmer your arborio rice in white wine, with the softened shallots and garlic.
  3. Pressure Cook – next you add in your vegetable broth and thyme, seal your instant pot and pressure cook on high for 5 minutes, then allow the pot to natural release for 10 minutes, then do a quick release.

Make this risotto in the instant pot then check out my Easy Healthy Instant Pot Chicken Broccoli and Rice Casserole, Mini Instant Pot Chocolate Cheesecakes and more of my instant pot recipes.

Photo showing close up of plate with Instant Pot Creamy Garlic Parmesan Risotto on a white background with a light grey napkin

What goes with Risotto?

When I make this parmesan risotto for dinner I normally make buttery garlic asparagus and Oven Baked Chicken. We love Parmesan cheese, I won’t deny that! But there are so many different recipes that go perfectly with this garlic parmesan risotto recipe.

Can I use chicken broth instead of vegetable broth in Instant Pot Creamy Garlic Parmesan Risotto?

Yes, you can use chicken broth instead of vegetable broth in Instant Pot Creamy Garlic Parmesan Risotto. Chicken broth adds a rich, savory flavor to the dish that complements the garlic and parmesan cheese. In fact, many traditional risotto recipes call for chicken broth. If you prefer the taste of chicken broth or have it on hand, feel free to use it in this recipe. Just keep in mind that the dish won’t be vegetarian if you use chicken broth, and those who are sensitive to or avoid animal products may prefer the vegetable broth alternative. Also, be sure to choose a good quality chicken broth that you enjoy the taste of, as it will greatly affect the overall flavor of the dish.

How long can you keep leftover risotto?

Just store it in an airtight container. Properly stored and continuously refrigerated, leftover risotto will stay good for 3-4 days in the fridge. Avoid freezing risotto: It’s actually best not to freeze risotto.

Can I freeze Instant Pot Creamy Garlic Parmesan Risotto?

Technically, you can freeze Instant Pot Creamy Garlic Parmesan Risotto, but the texture and consistency may change after being frozen and thawed. Risotto tends to become mushy and lose some of its creaminess when reheated after being frozen. However, if you still wish to freeze it, I recommend cooling the risotto completely before transferring it to a freezer-safe container. It’s best to freeze it in portions, so you can thaw only what you need. When reheating, you can add a little bit of extra broth or cream to restore some of the creaminess, and stir it frequently to help prevent clumping. Keep in mind that the quality may not be the same as freshly made, but it can still be a convenient option for meal prep or leftovers.

Close up of garlic parmesan baked chicken breast with a side of risotto on a white plate on a grey napkin.

Can I make Instant Pot Creamy Garlic Parmesan Risotto without an Instant Pot?

Yes, you can make Creamy Garlic Parmesan Risotto without an Instant Pot, but the cooking process will be different. Here are the general steps for making stovetop risotto:

  1. Heat up 4-5 cups of broth with the thyme in a saucepan and keep it warm on the stove.
  2. In a separate large saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
  3. Add 1 finely chopped shallot and 2 minced garlic cloves and sauté until the shallots becomes translucent.
  4. Add 1 1/2 cups of Arborio rice and stir for a couple of minutes until the rice is lightly toasted and well coated with oil and butter.
  5. Add 1/2 cup of dry white wine and stir constantly until the wine is absorbed.
  6. Begin adding the warm broth one ladleful at a time, stirring the risotto constantly and waiting for the broth to be absorbed before adding the next ladleful.
  7. Continue adding broth and stirring for about 20-25 minutes, until the risotto is cooked but still slightly al dente. You may not need all of the heated broth.
  8. Turn off the heat and stir in 1/2 cup of grated parmesan cheese, 2 tablespoons of butter, and any additional seasonings to taste.
  9. Let the risotto rest for a few minutes, covered, to allow the flavors to meld together.

This stovetop version of risotto will require more hands-on attention and time compared to using an Instant Pot, but the end result can be just as delicious.

More Easy Instant Pot Recipes to Enjoy:

🍂 Celebrate Autumn with this easy salad!

Photo showing close up of plate with Instant Pot Creamy Garlic Parmesan Risotto on a white background with a light grey napkin

Instant Pot Creamy Garlic Parmesan Risotto Recipe

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Instant Pot Creamy Garlic Parmesan Risotto is a creamy and flavourful side dish made with arborio rice, parmesan cheese, and garlic! It is so simple to prepare yet turns out like a gourmet dish!


  • 3 tbsp butter
  • 2 shallots diced finely
  • 2 cloves garlic minced
  • 1/3 cup white wine
  • 1.5 cups arborio rice
  • 3 cups vegetable broth
  • 1 tbsp Thyme
  • 1 pinch salt/pepper
  • 1 cup grated parmesan cheese


  1. On sauté mode, melt your butter in the Instant Pot .
  2. Once your butter is melted, stir in the shallots and garlic. Cook them for around 1-2 minutes, until they’ve soften.
  3. Add in white wine, give it a stir, then add in the arborio rice. Stir the mixture for two minutes to allow the wine to cook.
  4. Add in the broth, thyme, salt and pepper. Put the lid on the Instant Pot, ensure the sealing valve is set to close. Set instant pot to cook on high pressure for 5 minutes.
  5. When instant pot is finished cooking, let the pot natural release for 10 minutes afterwards before quick releasing.
  6. After carefully opening the lid, stir in your parmesan. Top with parsley if desired.

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Nutrition Information:
Yield: 5 Serving Size: 1 cup
Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 845mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 8g

Did you make this recipe?

Please leave a comment below or snap a pic and hashtag it #Salads4Lunch — I'd love to see all of your tasty creations on Pinterest, Instagram, Facebook, and Twitter!

Feel free to look through the rest of my recipes and if you can’t find the recipe you’re looking for let me know and I’ll do my best to create it for you.


Wednesday 12th of April 2023

Can the wine be substituted with more chicken stock?

Janice - Salads for Lunch

Thursday 13th of April 2023

Yes, absolutely.


Monday 10th of January 2022

This is the best thing I have made in my instant pot! So comforting & delicious!


Thursday 16th of September 2021

This is my 5th time making this. It’s SO good and so easy! One of my staple recipes. Thank you!


Thursday 4th of February 2021

Just made this and WOWZA! Is that a word?! Followed recipe but with veg stock and came out so perfectly yummy! Will be making this again. So easy!

Janice - Salads for Lunch

Thursday 4th of February 2021

So happy to hear, I’m glad you liked it!

Tammy Lehman

Tuesday 26th of January 2021

I made risotto for years stirring the rice for 25 minutes. With this recipe you sauté the shallots and garlic in the Instant Pot, add the wine and simmer a couple minutes and dump everything else in. I used 3 cups of water with the appropriate chicken b. Cubes and followed the rest of the directions exactly. The risotto turned out perfectly and my family loved it. We will be eating risotto a lot more often!

Janice - Salads for Lunch

Tuesday 26th of January 2021

So happy to hear, I'm glad you liked it!

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