Instant Pot Cheddar Risotto with Fresh Sage

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Instant Pot Cheddar Risotto with Fresh Sage in a bowl with fork and sage leaves

Instant Pot Cheddar Risotto with Fresh Sage ~ I’m hyperventilating just thinking about sharing this recipe with you  You must try it, the flavor and texture is so luxurious, and all from a handful of common ingredients.  (Did you know risotto takes 6 minutes in the Instant Pot?)

Cheddar risotto with fresh sage in white bowls with blue napkins

The Instant Pot can do a millions things, but I would buy it all over again just for the risotto.  It makes the most hauntingly delicious authentic risotto in just a few minutes, no stirring, no fussing, no nothing!

Funny thing ~ I considered making this an ‘Intant Pot or Not’ recipe, meaning I would give you both ways so you could choose.  But honestly the thought of writing out all the fussy instructions for a stove top risotto made me tired just thinking about it.  And I’ve said it before but I’ll say it again, the Instant Pot makes better risotto than anything I’ve ever made on the stove, and I’ve been making risotto for years.  So here’s the message ~ if you love risotto, just get an Instant Pot, you will not regret it, pinky swear!!  (I’m hyperventilating again, can you tell?)

Instant Pot Cheddar Risotto with Fresh Sage in a white bowl with fork

This Instant Pot cheddar risotto only uses a few ingredients, but choose them wisely ~ a great olive oil, good quality arborio rice, a nice sharp cheddar, your favorite chicken stock or broth, and a drinkable dry white wine.  The better your ingredients, the better your risotto.

I LOVE the flavor of the cheddar in this, it’s so unexpected in a risotto where you usually taste Parmesan or some other Italian cheese.  There’s a buttery nutty vibe to the cheddar that is really pleasing to me.  I used yellow cheddar and I think the color is lovely, but there’s no reason you can’t use a white cheese, just make sure it’s good and sharp.

Instant Pot Cheddar Risotto with Fresh Sage in a bowl with fork and sage leaves


tvfgi recommends: 6 Quart Instant Pot on Amazon Prime

I can’t say enough great things about my Instant Pot.  It has totally revolutionized dinnertime at our house. I’m giving fair warning to my readers: I’ll be doing quite a few IP recipes this fall and winter, and if you don’t have one you won’t be able to keep up!  If you know anybody with a busy life who loves to cook, this makes a fantastic gift, too.

I recommend the 6 Quart size, it’s the sweet spot, not too big or too small.  It’s got all the bells and whistles, I love it!  It’s currently $69.95 on Amazon Prime.


Enough chit chat, let’s get cooking!

Instant Pot Cheddar Risotto with Fresh Sage
Rate this recipe
5 ratings

Yield: serves 4-6

Instant Pot Cheddar Risotto with Fresh Sage


  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1 heaped cup arborio rice (must be arborio rice)
  • 1/2 cup dry white wine
  • 2 cups chicken stock, plus more if needed (use veggie stock if you like)
  • 5-6 large fresh sage leaves, plus more for garnish
  • 4 ounces good cheddar cheese, grated
  • salt and fresh cracked black pepper


  1. Plug in the Instant Pot and push sauté. Set to medium. Add the oil and butter and when they are hot, add the rice. Stir to coat the rice and sauté for a couple of minutes.
  2. Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel.
  3. Add the stock and sage leaves to the pot and give everything a stir. Scrape down the sides of the pot if there is any rice sticking to it. Lock on the cover and set the vent to Seal. Press Pressure Cook and set for 6 minutes.
  4. When the machine beeps wait 5 minutes, then release the pressure valve. When the pressure has come down, remove the lid.
  5. Remove the sage leaves and stir in the cheese. Stir until it has completely melted and everything is creamy. If you like you can add a bit more hot chicken stock at this point if you like your risotto with a looser consistency.
  6. Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf or two and a grinding of black pepper.

Make this Instant Pot Cheddar Risotto your own~

  • Leave out the wine and use more stock if you don’t want the alcohol.

  • Use another flavorful hard cheese like Gruyere or Manchego if you like.

  • If sage isn’t your thing, try fresh thyme.


Instant Pot Cheddar Risotto with Fresh Sage #risotto #glutenfree #recipe #Instantpot #pressurecooking #cheese #dinner #Italian #easy #30minutemeal #rice #arborio #authentic #vegetarian

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Leave a Reply


  • Reply
    MaryJean Bretton
    October 15, 2018 at 9:35 am

    If I double the recipe, do I need to add more pressure cooking time? Of course I have already doubled it, liquid and all, so I guess I will see what happens. I did not add more time to the cook time. Eeks…

    • Reply
      October 15, 2018 at 11:38 am

      I haven’t tried doubling the recipe Mary Jean but it’s been on my mind to do. I think it might need a few extra minutes, which you can do once you check yours. If it isn’t done, you can lock the lid back on and add more time. Be aware that when you take the lid off this risotto it will seem wet, but once you stir it and add the cheese it becomes thick and creamy.

      • Reply
        Mary Jean
        October 15, 2018 at 6:30 pm

        Hi Sue,
        Yes, it did seem wet after I took off the lid. But just like you said, once I stirred it and added the cheese it was delightful. We actually had it for breakfast this morning. Yum…
        I cooked it for 6 mins like your recipe called for and it turned out really well. Perhaps tomorrow I will try mushroom risotto. Now, you have me hooked!
        I am so happy to have found your site. Your recipes are very inspiring and comfortably familar. I just purchased my instant pot the other day, so I am just learning how to use it, and I am looking forward to trying lots more of your recipes. Thank you for the time you take to take beautiful photos, write great recipes and make food exciting.

        • Reply
          October 15, 2018 at 7:32 pm

          I love this comment, thanks so much for making my night Mary Jean. I’m laughing because I’ve been boring all my friends with my endless talk about IP risottos (I eat the leftovers for breakfast too.). I’ve done mushroom several times and I recommend using a little bit of Marsala wine :)

  • Reply
    Abbe@This is How I Cook
    October 9, 2018 at 9:39 am

    This does sound like I should buy an InstaPot! Sounds heavenly!

  • Reply
    Laura | Tutti Dolci
    October 8, 2018 at 5:53 pm

    I love risotto and the addition of sage is just perfect!

  • Reply
    Chris Scheuer
    October 8, 2018 at 11:09 am

    Yummers! I love the idea of cheddar instead of parmesan in risotto. Love, love, love my instant pot too and love IP risotto!

  • Reply
    October 8, 2018 at 9:57 am

    please make an instant pot wild mushroom risotto…

    • Reply
      October 8, 2018 at 10:12 am

      I have a recipe coming up, I used creminis, and it’s so good :) I’ll get it out asap.

      • Reply
        October 8, 2018 at 10:28 am


  • Reply
    October 8, 2018 at 7:07 am

    No instant pot nor room for one in this house! Wish it could be done in the slow cooker!

    • Reply
      October 8, 2018 at 7:19 am

      You can do it on the stove, Alice…you’ll need more stock, and you’ll add it slowly, ladle by ladle, until the rice is tender. Then add the cheese.

    • Reply
      Lynn A
      October 8, 2018 at 1:23 pm

      Alice, I don’t own an instant pot, either. But, I’ve found my 6 qt old-fashioned, stove top pressure cooker gets the job done for instant pot recipes I’ve tried.

  • Reply
    October 7, 2018 at 6:45 am

    This sounds so incredibly easy – a must try! All the ingredients sound like they’re made for each other. Sharing and pinning!

    • Reply
      October 8, 2018 at 6:27 am

      I was blown away by the flavor of this Tricia, I don’t think I’ve ever had cheddar cheese in a risotto, and wow!

  • Reply
    Jennifer @ Seasons and Suppers
    October 7, 2018 at 5:25 am

    Looks fabulous! Love a cheese risotto and especially love making it easy in my Instant Pot :)

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