Instant Pot Risotto with Broccoli

Creamy risotto with broccoli made easy by using an Instant Pot.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Italian

Keyword: instant pot risotto

Servings:

Press the Sauté button on your Instant pot and add the olive oil, then add the chopped onion and celery, cook for 5-7 minutes, then add the pressed or minced garlic and cook briefly for approximately 30 seconds.
Deglaze the pot with the white wine and let it reduce until it just barely covers the vegetables, then add the rice, vegetables stock, salt and mix to combine. Top with the broccolini, cover with the lid and seal. Set the cook on High Pressure for 6 minutes.
Once done, manually release the pressure, otherwise the rice will get too mushy. Sprinkle the Parmesan cheese all over and stir to combine until melted and creamy. Serve immediately.

Do not rinse risotto rice. this removes the starch, which is essential for creamy risotto.
Many other vegetables could be used in place of the broccolini (or Tenderstem broccoli) including other types of broccoli, mushrooms, asparagus, kale or green beans.

Broccolini will be very soft when cooked in an Instant Pot and could easily be stirred into the risotto as it breaks into smaller pieces. For broccoli with more bite, roast it in the oven and serve on top of the risotto.

Because the Instant Pot seals in the liquid, you cannot use the same ratios as when cooking on a stovetop. Stick with the ratio in the recipe card for best results.

After the Instant Pot has finished cooking, let the risotto rest for a few minutes before serving. This gives time for excess liquid to be absorbed into the rice and adds to the creaminess.

Taste the risotto to see if any salt is needed. Remember that the Parmesan cheese will also add saltiness.