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
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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

Ingredients

  • 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.

Cook's 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.

Nutrition

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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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61 Comments

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  • Reply
    Noelle
    March 30, 2021 at 5:58 pm

    5 stars
    This is really good and very easy to make. My son said it was like Mac and cheese rice. The wine and sharp cheddar add nice rich flavors. I added extra water after melting in cheese to make it a little thinner. Great side dish with rotisserie chicken and asparagus. Will make again!

    • Reply
      Sue Moran
      March 30, 2021 at 6:13 pm

      I’m always thrilled when someone comments on this dish Noelle, I’m over the moon about it. I love your son’s description!

  • Reply
    Jen
    March 12, 2021 at 5:01 pm

    5 stars
    I didn’t know you could make risotto in the instant pot!! I also had never not used Parmesan. Absolutely loved this. Will make again and again. My brother who is a picky eater stopped by while we’re eating and also loved it.

  • Reply
    Jolene
    February 27, 2021 at 1:40 pm

    5 stars
    I loved the original recipe BUT I wanted to try adding carmelized onions (which I made in the Instant Pot and left in at the beginning of the recipe)- cooking right now. I have also seen Carbonara risotto so I would love to see if you could make an IP recipe for that as well. Thank you for a great recipe- yours is the first risotto I have ever had and made.

    • Reply
      Sue Moran
      February 27, 2021 at 3:05 pm

      I’m definitely going to do the IP carbonara risotto, thanks for the idea. And I also think the caramelized onions sound amazing, you might try them in a plainer risotto as well, one with just a smaller amount of Parmesan sounds good.

  • Reply
    Annette Roussel
    February 24, 2021 at 6:53 pm

    5 stars
    So I decided to get the 6 Quart Instant Pot just so that I could try this recipe. Wow! I am so glad I did that! This recipe is wonderful. I’ve never had Arbour rice before, never had Risotto. The family loves it too. I’ve made this a few times now and it comes out perfect every time. It’s so easy! I looked at your Meyer Lemon Risotto and it looks complicated. I was mulling over how I could do that one in the Instant Pot. Can I do the Meyer Lemon Risotto in the Instant Pot? Would I just throw everything in the pot like this one and stir in the final ingredients after the rice is cooked?

    • Reply
      Sue Moran
      February 25, 2021 at 6:09 am

      Hi Anette ~ yes, you can do the lemon risotto that way, for sure. I love lemon risotto and think I might write up an IP recipe for that, great idea!

  • Reply
    Genola
    February 2, 2021 at 5:14 pm

    5 stars
    This was super easy and turned out PERFECT! Best risotto I’ve ever made. Thank you!

    • Reply
      Sue Moran
      February 2, 2021 at 5:30 pm

      I’m glad I made a convert Genola, you can customize this in so many ways 🙂

  • Reply
    vivian
    February 1, 2021 at 6:59 am

    5 stars
    A really lovely, cozy risotto for a chilly January night. I used veggie broth and garnished it with crisped and salted sage leaves and it was well liked by all of us. Thanks for a great recipe!

  • Reply
    Teresa
    January 31, 2021 at 3:27 pm

    5 stars
    Hi Sue, just made your risotto with the cheddar cheese it came out very delightful. Thank you for sharing such a wonderful recipe

  • Reply
    Brooks Sharon
    January 25, 2021 at 9:17 am

    I’m not seeing if the pressure is on hi or low.

    • Reply
      Sue Moran
      January 25, 2021 at 11:10 am

      That’s high pressure.

  • Reply
    Susan
    January 25, 2021 at 8:06 am

    Hi Sue,
    I want to make this but want to know if I could substitute Basmati rice for the Arborio?
    All of your recipes that I’ve made are company worthy and I’m sure this one will be also.
    Thank you,
    Susan

    • Reply
      Sue Moran
      January 25, 2021 at 9:14 am

      Honestly I’ve never used basmati for risotto, and part of the problem would be the texture, basmati would probably get a bit mushy. If you really want the risotto experience it’s worth it to wait and buy Arborio, it’s available in any grocery store.

  • Reply
    lowandslow
    January 25, 2021 at 7:29 am

    I have an 8 qt. stove top p/c how can this recipe be adapted from the i/p? We just purchased a 2 lb. block of 2 year aged Tillamook white cheddar and my sage is doing well,can`t wait to try this. Thanks.

    • Reply
      Sue Moran
      January 25, 2021 at 7:46 am

      Love Tillamook, that’s what I usually use! I think in the 8 qt you could double the recipe, but that would give you a lot of risotto.

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