Instant Pot Cheddar Risotto with Fresh Sage

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 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 with Fresh Sage in a white bowl with fork

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.

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

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

an Instant Pot6 qt Instant Pot pressure cooker

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.

Reader Rave ~

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.” ~Mary Jean

Instant Pot Cheddar Risotto with fresh sage leaves
4.04 from 101 votes

Instant Pot Cheddar Risotto with Fresh Sage

Instant Pot Cheddar Risotto with Fresh Sage ~ 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?)
Course dinner
Cuisine American
Diet Gluten Free, Vegetarian
Total Time 20 minutes
Yield 4 servings
Calories 417kcal
Author Sue Moran


  • 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


  • 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.

Cook's notes



  • 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.


Calories: 417kcal | Carbohydrates: 45g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 375mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 7, 2020 at 1:00 pm

    Can you sub sage leaves for ground sage??

    • Reply
      December 7, 2020 at 1:10 pm

      Yes, sure.

  • Reply
    November 15, 2020 at 5:51 pm

    5 stars
    We are not novice cooks but are new to cooking Risotto. Have had it in fine restaurants.
    But love our Instant Pot and knew this one would be a winner! It was spot on! Arborio was al dente and the combination of the the sage and chicken Broth with cheese ! Oh my!
    Will make this again and again!

  • Reply
    November 14, 2020 at 11:40 am

    Can I use a crock pot instead of an instant pot? What will I have to change if so?

    • Reply
      Sue Moran
      January 25, 2021 at 6:48 am

      I haven’t tried it in a slow cooker but I give directions for the stove top at the bottom of the recipe.

  • Reply
    Eric crutchfield
    October 6, 2020 at 5:20 pm

    1 star
    Pure mush! Way to much cooking time. Waste of good Arborio rice.

    • Reply
      October 6, 2020 at 5:46 pm

      I beg to differ Eric ~ good arborio rice cooks to a perfect al dente texture in 6 minutes in my Instant Pot, and I’ve done it many times, with different brands. I would check the quality of your rice.

  • Reply
    Manuel Yates
    September 23, 2020 at 5:35 pm

    5 stars
    First time I have ever made or tried Risotto. This was awesome!

    • Reply
      September 24, 2020 at 6:04 am

      I’m grinning Manuel because you have a world of fabulous risotto to explore now…glad this one worked out so well for you 🙂

  • Reply
    barbara eason
    September 21, 2020 at 9:34 am

    Have no Instant pot, could I use rice cooker ?

    • Reply
      September 21, 2020 at 9:43 am

      I don’t think the rice cooker will work Barbara, I’d have to research that. But you can certainly make risotto on the stove top, it just takes more time. You would need more stock in that case, too.

  • Reply
    September 16, 2020 at 5:53 am

    Can’t wait to make this TONIGHT! I planted sage this year (now I know why). Risotto is one of my all time favorites and love how fast and easy it is in the IP! Thank you for sharing this recipe.

    • Reply
      September 16, 2020 at 5:59 am

      I probably make this myself more than any other recipe on the blog Carrie, hope you love it, it’s so versatile, too, so feel free to change it up for future meals.

    • Reply
      October 13, 2020 at 7:55 am

      5 stars
      It was absolutely delicious! I was hesitant on adding too many sage leaves, so I reduced the amount. . .I should have put them all in. Flavor from the wine and cheddar cheese was a delicious change from my normal parmesan risotto. There were no leftovers, so that tells me it was a hit and I will double the recipe next time.

  • Reply
    July 12, 2020 at 4:59 am

    5 stars
    I made this tonight (minus the sage, added a small diced shallot) and it was delicious!!!

    • Reply
      July 12, 2020 at 6:12 am

      This is a personal favorite recipe of mine Lisa, glad you loved it 🙂

  • Reply
    July 10, 2020 at 5:03 pm

    This looks amazing but I do have a question…could I omit the sage?

    • Reply
      July 10, 2020 at 8:38 pm

      Yes, definitely.

  • Reply
    August 22, 2019 at 2:55 pm

    Sounds yummy! Quick question .. do you mean 1 rounded IP rice cup (included when purchased or 1 rounded measuring cup of rice. They aren’t the same and I don’t want to screw this up. Thanks!!

    • Reply
      Deborah Cantrell
      April 12, 2020 at 9:34 am

      5 stars
      I love this risotto and have made it several times. This time, no sage to be found, and my sage plant is missing in action. So I used thyme at your suggestion. And it was so so good! This quarantine and social distancing has somehow made it difficult to be enthused about food—I usually have no trouble with that. This recipe is just what I needed!

      • Reply
        April 12, 2020 at 10:44 am

        I love your comment Deborah, I sing the praises of this risotto to anyone who will listen 😉

    • Reply
      Sue Moran
      January 25, 2021 at 6:51 am

      I use 1 standard cup of rice.

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