Instant Pot Cheddar Risotto with Fresh Sage

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?)

The Instant Pot can do a millions things, but I would buy one 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 only uses a few ingredients, so opt for quality

The better your ingredients, the better your risotto.

• a flavorful olive oil
• authentic arborio rice ~ make sure it’s arborio rice, the starchy short grain rice from Italy is extra starchy and nice and firm
• a nice sharp cheddar cheese
• your favorite chicken stock or broth
• a drinkable dry white wine
• fresh sage

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. Fact: there’s no difference between white and yellow cheddar except a little natural food coloring that has been added to the yellow.

Method for making Instant Pot risotto in 6 minutes

• Melt butter in the pot and stir in the rice to coat and toast for a minute or so.
• Add the wine and stir until it evaporates.
• Add the chicken stock and sage, lock the lid, and pressure cook for 6 minutes.
• Remove the lid and stir in the cheese.

This simple elegant recipe has saved me on so many nights when I have no time, no energy, and no ideas for dinner. It feels like a restaurant quality meal, it’s crazy.

tvfgi recommends: 6 Quart Instant Pot

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.

Instant Pot Cheddar Risotto with Fresh Sage

4.13 from 111 votes

Instant Pot Cheddar Risotto with Fresh Sage is one of my favorite comfort foods…and it's also one of the quickest!

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Total Time:20 minutes minutes

Servings: 4 servings

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Equipment

• Instant Pot

Ingredients

 

US CustomaryMetric

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

Instructions

• 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.
• Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel.
• 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.
• When the machine beeps wait 5 minutes, then release the pressure valve. When the pressure has come down, remove the lid.
• 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.
• Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf or two and a grinding of black pepper.

Notes

 

Variations~

• Sauté a finely chopped shallot in the butter before adding the rice.
• Leave out the wine and use more stock if you don’t want the alcohol.
• Use another flavorful hard cheese like Asiago, Gruyere or Manchego if you like.
• If sage isn’t your thing, try fresh thyme.

 

No Instant Pot?

• Follow the recipe up to step 2 in a Dutch oven on the stove.
• You’ll need to heat up double the amount of stock (maybe more) and stir it in, ladle by ladle, as you slowly cook the rice, stirring constantly, until it is tender.  Taste the rice and if it isn’t tender, keep adding more stock and cook longer. This might take 30 minutes or more. 
• Proceed with steps 5 and 6.

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Course: dinner

Cuisine: American

Author: Sue Moran

Keyword: 30 minute meal, dinner, gluten free, Instant Pot, Italian, pressure cooking, rice, risotto

Nutrition

Calories: 417 kcal · Carbohydrates: 45 g · Protein: 13 g · Fat: 17 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 375 mg · Potassium: 214 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 375 IU · Vitamin C: 1 mg · Calcium: 213 mg · Iron: 3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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