Instant Pot Giveaway: Tomato Basil Pesto Risotto recipe
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Cook time: 
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Serves: 4-6 adults
Most of us cringe when we think of the intensive process required to make a rich and creamy risotto. Thanks to the Instant Pot, no more waiting hours over the stove or spending tons of money to eat your favorite risotto. The best part is that you can modify the ingredients to bring in your family’s favorite flavors and vegetables!
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 1 ½ cups Arborio rice
  • 1 large onion diced
  • 2 cups vegetable stock
  • ½ teaspoon salt
  • 1 cup shredded parmesan cheese
  • 3 tablespoons basil pesto
  • 1 cup grape tomatoes cut in half
  • 1 handful basil leaves or 1 tablespoon dried basil
  1. PRO TIP: Place InstantPot under your vent hood while cooking
  2. Turn on InstantPot to SAUTE mode
  3. Add oil and butter to pot
  4. Add onions and stir well
  5. Add arborio rice and allow to toast for 3-5 minutes or until fragrant
  6. Add vegetable stock
  7. Add pesto and salt and stir well
  8. Close the InstantPot lid
  9. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  10. Set pot to MANUAL mode
  11. Set to HIGH PRESSURE
  12. Set timer to 5 minutes for al dente or 7 mins for a softer risotto (recommended for kids)
  13. After timer goes off, Press CANCEL/OFF button on InstantPot to turn off
  14. Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  15. Open the lid
  16. Add the tomatoes, basil and parmesan and gently fold these ingredients into the risotto
  17. At this point, the risotto is ready to serve
  18. Garnish with your favorite toppings such as extra parmesan or pesto
  19. Serve and enjoy!
Recipe by Chai Mommas at