Instant Pot Risotto

Instant Pot Risotto (Ham & Asparagus) is a great way to get an amazing meal on the table with very little hands-on effort. Done in under 30 minutes, you will make this delicious recipe over and over again!

Cooking risotto typically involves a lot of stirring and staying by the stove. With the Instant Pot – you can quickly set it and let it pressure cook! Even better, in the event you have leftover risotto, you can make this amazing Mozzarella Stuffed Arancini.

Also, you can try our other instant pot recipes like Instant Pot Jambalaya, Jerk Chicken and Little Potatoes (with mango salsa), or succulent Braised Short Ribs. 

Hi everyone, I’m Kylee! If we haven’t met – I’m the writer, photographer, and cook at Kylee Cooks. I bring approachable, affordable, tried, and true recipes to the table!

This recipe is a huge favorite of mine. I love risotto and make it often for my family. These days, I’m super busy so standing at the stove for 20 minutes just isn’t feasible. 

Do a quick saute then add the rest of the ingredients to the instant pot. TOTALLY DOABLE! It frees me up to do other things. This is a really great one-pot recipe, as it contains protein, starch, AND a green vegetable.

We use onions and garlic as the basic flavor, then add a good quality chicken stock. Lock the lid, and walk away! Parmesan cheese, grated freshly tops off the dish.

Risotto is super versatile and is great for putting your own spin on flavors. I’ve added my flavor suggestions in the notes below. Add the correct amount of liquid to rice and you’re good to go! 

If you are after a more traditional technique, try this Garlic Parmesan Risotto Recipe or this DELICIOUS Mushroom Risotto.

HELPFUL ITEMS FOR THIS RECIPE

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Instant Pot

Glass Measuring Cup

Porcelain White Bowls

INGREDIENTS IN INSTANT POT RISOTTO

• OLIVE OIL & BUTTER
• ONION – dice this finely.
• HAM – deli ham or leftover ham from Easter will work very well.
• GARLIC – add more, add less – make it your own!
• SALT & PEPPER
• ARBORIO RICE – super important if you want a creamy result!
• CHICKEN STOCK
• ASPARAGUS – see the notes in the recipe card.

HOW TO MAKE INSTANT POT RISOTTO

1. Set the instant pot to the sauté setting and allow it to heat. Add the olive oil and butter and allow to melt.
2. Add the onion and ham.
3. Cook, stirring until onion softens.
4. Add garlic and cook 30 more seconds.
5. Season with salt and pepper.
6. Add the rice.
7. Mix well until all grains are coated.
8. Add the chicken stock, and ensure rice is covered.
9. Put the lid on and set to high pressure. Set the time for 8 minutes.
10. Do a quick release (see the notes below), and remove the lid.
11. Stir in the asparagus and grated parmesan, test for seasoning.
12. Serve.

INSTANT POT COOKING TERMS EXPLAINED

What is Natural Pressure Release – aka NPR?

A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.

As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done – when the pin drops.

What is Quick Release?

Quick Release means to let the Instant Pot release pressure naturally slowly for a few minutes (usually between 5 and 15 minutes). After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.

QUICK TIPS 

Note that the instant pot uses different amounts to recipes done on the stovetop. You’ll get creamy, dreamy risotto as if you’d stood and stirred the whole time!  You may also use a little white wine (about 1/3 to 1/2 cup) after the onions and garlic are soft. Allow it to absorb, then add the stock and continue the recipe as written.

To store leftover risotto  – keep in a sealed container in the refrigerator. To reheat warm in a saucepan over medium heat with a little extra stock or water. You may also use the microwave in 30-second increments, stirring as you go.

WHAT GOES WELL WITH RISOTTO?

Pretty much anything. Depending on what you add (be it ham & asparagus or another combination), it’s great as a side dish. It would go REALLY well with this recipe for Chicken Thighs, too! Lightly sauteed shrimp, roasted chicken, salmon, and steak are all good candidates for protein.

Fresh vegetables will complete the meal well.

FLAVOR COMBINATIONS/VARIATIONS

• Try folding sauteed mushrooms in before serving (at the same time you add the asparagus)
• Switch out the ham & asparagus for roasted butternut squash and some fresh basil.
• Try a Caprese type flavor – use buffalo mozzarella, fresh tomatoes, and basil.
• Steamed broccoli and cheddar are awesome too!
• Basil pesto and peas.
• Simple roasted veggies (carrots, onions, and sweet potatoes)

This is a great meal to just serve on its own with a fresh arugula salad too. Perfect for spring and great use of that leftover ham from Easter too. We always want wonderful recipes to find ways of using up that ham and this one is perfect. 

Plus the asparagus when in season is just so fantastic. It is a perfect time to get lovely thin asparagus that goes wonderfully in this dish. 

This recipe is a way everyone can enjoy risotto without the fuss of stirring and standing like it usually requires. Enjoy this Instant Pot Risotto now for the spring and all year long using the above ideas for variations. It will become a recipe that you will be wanting to make again and again. 

Pin it HERE! 

Pin it HERE!

Instant Pot Risotto (Ham & Asparagus)

Tara Noland

Instant Pot Risotto (Ham & Asparagus) is a great way to get an amazing meal on the table with very little hands-on effort. Done in under 30 minutes, you will make this delicious recipe over and over again!

4.67 from 12 votes

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Additional Time 15 minutes mins

Total Time 25 minutes mins

Course Crock-Pot and Instant Pot

Cuisine Italian

Servings 4

Calories 304 kcal

Ingredients

 

• 1 Tbs olive oil
• 2 Tbs butter
• 1 cup onion diced
• 8 oz ham diced
• 1 Tbs garlic minced
• 1 tsp salt or to taste
• ½ tsp pepper
• 1 cup arborio rice
• 2 cups chicken stock low sodium
• 8 oz asparagus spears sliced into 1-inch pieces, steamed if desired
• 1/2 – 1 cup Parmesan cheese grated or to taste

Instructions

 

• Set the instant pot to the sauté setting and allow to heat.
• Add the olive oil and butter and allow to melt.
• Add the onion and ham and cook, stirring, until the onion softens.
• Add garlic and cook for 30 more seconds.
• Add the rice and mix well until all grains are coated. Season with salt and pepper. Watch the salt if your ham is salty.
• Add the chicken stock, and ensure the rice is covered.
• Put the lid on and set it to manual pressure (on high) and set the time for 8 minutes.
• Do a quick release, and remove the lid.
• Stir in the asparagus and parmesan, and test for seasoning.
• Serve.
• 
  
  

Equipment

Sweese 103.101 Porcelain Bowls – 28 Ounce for Cereal, Salad and Desserts – Set of 4, White

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear

Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8 Quart, 14 One-Touch Programs

Notes

You may wish to lightly steam your asparagus before adding to the risotto. I do not, I let the heat from the risotto do the job, but if you like yours more cooked than crisp, steam ahead.

Nutrition

Serving: 1Calories: 304kcalCarbohydrates: 27gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 55mgSodium: 1363mgFiber: 2gSugar: 6g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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