Pressure Cooker Creamy Parmesan Risotto

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 4.5 based on 10 customer reviews
Pressure Cooker Creamy Parmesan Risotto
Pressure Cooker Creamy Parmesan Risotto


  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 1 tablespoon butter
  • 2 cups Arborio rice
  • ¼ cup dry white wine
  • 4 cups chicken stock
  • 1 Parmesan cheese rind
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 2 tablespoons grated Parmesan cheese
  • ¼ tablespoons flaked Parmesan cheese


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal.
  2. Sauté onion in hot oil until starting to become translucent, about 5 minutes.
  3. Stir rice and butter with the onion until rice begins to look dry again, about 5 minutes.
  4. Pour wine into the pot to deglaze, scraping browned bits of food from the pan with a flat-edged utensil.
  5. Pour stock into the pot; add Parmesan rind, salt, and pepper.
  6. Lock pressure cooker lid in place and set steam vent to Sealing.
  7. Select Rice and cook for 5 minutes on Low pressure.
  8. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  9. Remove and discard the cheese rind.
  10. Stir grated Parmesan cheese into the rice. Garnish with flaked cheese to serve.
Mealthy tip:

If you don't happen to have a Parmesan rind, do not worry. This risotto tastes great even without that extra boost. When cooking, you want a white wine with high acidity and a crisp flavor. Varieties such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, and Sémillon are especially good.

For more Italian inspired recipes, check out:

Air Fryer Chicken Parmesan

Classic Chicken Parmigiana

Chicken Milanese


4.5out of 5 Stars

(10 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

First time making risotto at home, very good, simple, and a ton of flavor. I didn't use the Parm cheese rind, and didn't miss it in this recipe.

Image of Jessica Scott

Jessica Scott says:

This creamy risotto was very good! It's the perfect side dish to a great steak. I've made this recipe twice already and can't get over how easy it is to make in my pressure cooker. I love all of the cheesy goodness, delicious!

Image of Hector Jonass

Hector Jonass says:

No-stir risotto should be a bigger thing thanks to the pressure cooker trend because risotto is a great dish that tends to get lost for home cooks due to the demanding nature of its preparation. No standing and constant stirring here, which is brilliant. The flavors here are so incredibly well-layered, I was in heaven eating this. I may add some mushrooms to make this again. I think a nice woody mushroom would go so well with the wine and cheese. I may be wrong and have to choke down an entire pot of leftovers on my own. I guess we'll find out.

Image of DC Cote

DC Cote says:

This recipe makes the perfect risotto every time! It's a great side dish with lemon chicken (my fave). I never knew that the cheese rind could and should be saved for dishes. Yum!

Image of Rachel Douglas

Rachel Douglas says:

Unfortunately I didn't have parmesan cheese rind to use, but it still turned out great. Arborio rice is the only thing you can use to make traditional risotto! Don't try to cut corners by using something else. I love this recipe and the pressure cooker reduces the cooking time significantly.

Image of tom strand

tom strand says:

Surprisingly yummy! I suggest adding maybe a 1/2 cup more of water to make the risotto a bit creamier. Suggested variations (I tried them all at once and it was delicious): 1. Use a large minced shallot and 1/2 a red onion, minced, instead of a yellow onion. 2. Add a minced garlic clove along with the shallot/red onion. 3. Add 1/2 - 1 C finely chopped mushrooms along with the rice. 4. After releasing pressure, add a dozen raw shrimp, halved. They'll cook with residual heat but not toughen. 5. Stir in 1/2 C of chopped flat leaf parsley. 6. Sprinkle liberally with grated Parmesan Reggiano.

Image of Kristin Ruzicka

Kristin Ruzicka says:

Didn’t have a rind, but tasted good without it. I used a powdered broth that I thought was a little too salty, so I’m going to cut back on how much base I add to the water next time. Still really good!

Image of Melissa Davis

Melissa Davis says:

Mine came out like regular rice, not like creamy risotto. Next time I'll increase the amount of stock and possibly the cooking time.

Image of J D

J D says:

Very good! The instructions say cook for 5 minutes on Rice/Low Pressure. Thankfully it would not adjust down for 5 minutes but was locked for 12. It needed the full 12 minutes to cook completely. This is the second recipe that we found the times to be be aware when your trying something new...

Image of Paul Mason

Paul Mason says:

Newbie Mealthy owner here. Very pleased how the risotto came out. Regarding timing; As J D noted,you can't dial the timer down to 5 minutes on Rice/Low. I think the minimum was 12 minutes. Display said 'Auto' so I let it be and it turned out great. After cooking, I just eye-balled the amount of grated Parmesan because, hey, cheese! Garnished with sauteed shrimp, (c/w a little bay seasoning), plus black pepper and scallion greens. My wife loved it!