Instant Pot Carrot-Saffron Risotto

By Samantha Seneviratne

Updated Oct. 16, 2020

Instant Pot Carrot-Saffron Risotto
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
35 minutes
Rating
5(1,131)
Comments
Read comments

An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 4tablespoons unsalted butter (½ stick)
  • 1small yellow onion, finely chopped
  • 2large carrots, peeled and shredded (about 2 cups)
  • Kosher salt and black pepper
  • 2cups arborio rice (about 13½ ounces)
  • ½cup dry white wine
  • 4cups lower-sodium chicken broth
  • ¼teaspoon crushed saffron threads
  • 1½cups grated Parmesan (about 1½ ounces), plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

423 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 752 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.

  2. Step 2

    Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.

  3. Step 3

    Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.

  4. Step 4

    When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.

Ratings

5 out of 5
1,131 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Usha

For brown rice use equal parts water snd rice. Pressure cook on high for 15. Natural release for 5 and then quick release. Hope this helps

Cth

This is so delicious and easy! We used the leftovers to make arancini in the air fryer. We just put a square of mozzarella in each ball, rolled them in Parmesan and then panko, and air fried for 12 minutes. Delicious.

Leela

This recipe was great! It was so so creamy, thick, and subtly flavorful. I made it vegan by -- 1. swapping the butter for vegan butter 2. adding 1 tablespoon of white miso stirred in after pressure cooking (when stirring in the remaining tablespoon of butter) 3. No parmesan I will DEFINITELY make again

Jack Trapp

Love this risotto! I have been using Gruyere cheese along with the parm. My husband and I always intend for it to be a side but we end up eating so much that the other food is stored for later. It is slightly sweet from the carrot, perfectly creamy every time (made it four times now), rich and flavorful. I even bought more saffron just for this recipe. Easy and comforting.

Elizabeth

I used to have trouble cooking risotto, but this recipe and the instant pot saved the day! Love the saffron and carrot combination. I had to cook for 10 minutes but this is the way I will cook risotto from now on!

Mary

So, I read all your comments and here’s what I did: used asparagus and shallots, cut the recipe in half, cut down the amount of parm. It was outstanding! Risotto in Instant pot is a game changer.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.