I’ve said it before, but if there was one food that makes purchasing an Instant Pot or pressure cooker worth it, it’s risotto. Cooking risotto on the stove is time-consuming, very hands-on, and tedious. On the other hand, risotto made in the pressure cooker is quick, hands-off, and perfect every time. I previously shared a recipe for Instant Pot 3-Cheese Risotto (do yourself a favor and pin that one – SO good), which is one of my favorite recipes from my new Instant Pot cookbook. Today I’m sharing a new easy Instant Pot risotto recipe! This creamy Instant Pot asparagus risotto looks and tastes decadent, but it’s surprisingly easy to make in your pressure cooker.
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I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Asparagus Risotto on Allrecipes here, see the full recipe along with some of my cooking tips below, or Jump to Recipe directly.
How to make Instant Pot Asparagus Risotto
To make this asparagus risotto in the Instant Pot, start by turning on your multi-functional pressure cooker (such as Instant Pot®) and selecting the Saute function. Add 3 tablespoons of unsalted butter to the pot and melt. Stir in some finely chopped shallots and minced garlic and cook for 2 minutes. Remove the shallots and garlic with a slotted spoon and set aside.
Next, add your asparagus, which should be pre-trimmed and cut into 1-inch pieces. Saute the asparagus pieces in the butter for 2 minutes, then remove them and set them aside on a plate.
Return the shallots and garlic to the Instant Pot and pour in some dry white wine (I prefer chardonnay for recipes like this). Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in Arborio rice and saute the rice in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits.
Next, stir in chicken broth, heavy cream, salt, pepper, and thyme. Note: You can substitute additional chicken broth or milk for the heavy cream to make this recipe a little lighter, but the end result will be less creamy.
Cancel the Saute function, then close and lock the pressure cooker lid and select high pressure (according to manufacturer’s instructions) for 6 minutes. Allow 10 to 15 minutes for pressure to build before the cooking time countdown begins.
After the cooking time ends, release the pressure carefully using the manufacturer’s quick-release method. Unlock and remove the pressure cooker lid. At this point, your risotto will still look very liquidy (like the picture above). Don’t worry; it will thicken after you stir in the cheese and let it rest in the next few steps.
Gradually stir in shredded Parmesan cheese and lemon juice, stirring until the cheese is melted. Then, stir in the reserved asparagus pieces. Allow the Instant Pot asparagus risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.
I hope you enjoy this Instant Pot Asparagus Risotto recipe! Tag @fabeverydayblog on social media if you try it!