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+ servings

Instant Pot Spring Herb Risotto

Mimi Newman
Easy risotto recipe, made in an Instant Pot
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Risotto
Cuisine Italian
Servings 4 servings


  • 1 onion chopped finely
  • 2 tablespoons of olive oil
  • 1/2 cup of dry white wine or dry vermouth
  • 2 cups of arborio rice
  • 4 cups of chicken broth
  • 1 cup of Parmesan cheese
  • optional: 1 cup of frozen peas
  • 1/2 cup of chives finely chopped
  • 1/4 cup of cilantro finely chopped
  • 1/8 cup of mint finely chopped


  • Prepare the risotto. Start your Instant Pot on sautee mode, and heat up olive oil until it shimmers. Add in the chopped onion and sweat them. Add in the arborio rice and sautee a little, so that the rice kernels are all coated evenly with olive oil. Add in the wine and let it cook off a little, until it doesn't smell like wine too much. 
  • Cook the risotto. Add in the chicken broth and stir it all to combine. Seal the instant pot and cook on high for 5 minutes, then do a quick release. 
  • Finish and serve.  Once done, stir in the optional frozen peas, parmesan cheese, and finely chopped herbs. Taste and adjust for cheesiness and serve with a little bit of flaky salt. Yum!
Keyword herb risotto, instant pot herb risotto, instant pot risotto
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