Instant Pot Risotto  ?? Really!!

Instant Pot Risotto ?? Really!!

So I wanted to make someone a nice dinner and I also wanted to use my Instant Pot so I pulled up a recipe that I thought  sounded good and it did not disappoint . It smelled amazing as it was  resting after the cook time .. a really easy way  to make this for sure  .. my dinner guest was also a big fan !

You can sub in Pancetta for this recipe , I made the mistake at the store  and got prosciutto .. really didn’t make much of a difference  I served this with a really lovely White wine  which I used in the recipe  Summerhill Winery Ehrenfelser  ..mmmm

Chicken & Prosciutto Risotto

Serves          6 Prep time:     20 mins Cook time:    12 mins + 3 mins standing time


  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 3.5 ounces / .45 cup of  butter
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 50g Prosciutto, diced
  • 1 large piece of chicken diced
  • 1 ¼ cups  Arborio rice
  • 4 tbsp grated parmesan
  • 100ml/. small glass white wine
  • 800ml chicken stock
  • 1 tbsp fresh thyme

To finish:

  • Grated parmesan
  • Freshly ground black pepper
  • Grated zest of 1 lemon


  1. Press ‘Saute’ to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 30g of the butter to the pan. Saute the onion, garlic, pancetta and chicken for about 2 minutes.
  2. Stir in the rice, season well, add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
  3. Press the ‘Manual’ cooking button, and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
  4.  At the end of the cooking time, stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
  5. Serve topped with extra parmesan, freshly ground black pepper, and grated lemon zest.

This has been altered from this recipe