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Instant Pot Risotto with Prosciutto

Instant Pot Risotto with Prosciutto, Peas, and Herbs 

4.75 from 28 votes
This Instant Pot Risotto recipe is the quickest, easiest way to make risotto. It ends up perfectly creamy every time and it's ready in just 20 minutes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Course: main dish, Side Dish
Cuisine: Italian

Ingredients

Instructions

  • Heat the broth in a small pot over medium heat until hot.
  • Reduce heat to maintain temperature without allowing broth to come to a boil.
  • Set Instant Pot or similar multi cooker to sauté function at high.
  • Lay prosciutto in to bottom of the pan and cook until brown and crispy, 2 minutes on each side.  Remove to a plate and set aside.
  • Reduce the heat setting to medium, add the olive oil, shallot and garlic and cook, stirring until softened, about 2 minutes.
  • Add rosemary, salt, and pepper, stirring for 30 seconds. Stir in rice, allowing the grain to become coated with the fat, and cook 1 more minute.
  • Add the wine and stir to insure any browned bits are lifted from the bottom of the pan.
    add wine to instant pot risotto
  • Add the hot broth and cover the Instant Pot with the lid and close the vent closed (sealing position). Set to pressure cook function at high for 6 minutes. Quick release the pressure (venting), open the lid.
  • Set Instant Pot function to sauté at medium.
  • Add the peas and continually stir for 2 minutes until the remaining liquid is absorbed, the peas are heated through and the rice is creamy.
  • Turn off heat and stir in the cheese.
  • Serve rice with pieces of the crispy prosciutto.
    Instant Pot Risotto

Notes

You can double the recipe using the same cook time.

Nutrition

Serving: 2/3 cup, Calories: 329kcal, Carbohydrates: 46.5g, Protein: 14g, Fat: 8g, Saturated Fat: 3.5g, Cholesterol: 16mg, Sodium: 980mg, Fiber: 1.5g, Sugar: 4g
- WW Points: 10