Instant Pot Cheddar Risotto with Fresh Sage and Sharp Cheddar
By Olivia Hayes
Total
20 min
Servings
4
Level
Easy
Dinner takes 20 minutes total, with just 6 minutes under pressure and no constant stirring. This Instant Pot cheddar risotto uses arborio rice, dry white wine, chicken stock, sharp cheddar, and fresh sage for a creamy, firm-textured bowl.
Start by heating olive oil and butter on the Instant Pot sauté setting, then coat and toast the arborio rice for a couple of minutes. Dry white wine cooks down before chicken stock and sage go in for pressure cooking. Arborio matters because its starch gives the finished rice its creamy body, while sharp cheddar adds a nutty, buttery character after cooking.
The rice should look creamy and cohesive after the cheese melts, yet individual grains should retain some firmness. Scrape any rice from the pot sides before locking the lid so it is incorporated with the stock. The main texture issue is risotto that seems too thick after pressure cooking; stir in a little more hot chicken stock for a looser consistency.
Ladle it into bowls with fresh sage and black pepper for a fast dinner. A finely chopped shallot can be sautéed in the butter before the rice, and fresh thyme can stand in for sage. For a meat-free version, use vegetable stock as directed in the recipe notes.
Why you'll love this recipe
- Gets dinner moving in 20 minutes total because the Instant Pot cooks the arborio rice for six minutes without continuous stovetop stirring.
- Uses a short list of pantry-friendly staples, with olive oil, butter, rice, wine, stock, cheddar, and sage doing the full job.
- Keeps hands-on work brief since the rice toasts, the wine reduces, and the pressure cooker handles the main cooking stage.
- Avoids special risotto technique because the machine supplies the controlled cooking time while the rice develops its own creamy starch.
- Makes texture easy to adjust at the end, since a little extra hot stock can loosen the risotto after the cheddar melts.
- Works for a quick meat-free dinner when vegetable stock replaces chicken stock, while sharp cheddar and sage still provide the main flavor.
Ingredients
- •1 Tbsp extra virgin olive oil
- •1 Tbsp butter
- •1 cup arborio rice (heaped)
- •0.5 cup dry white wine
- •2 cups chicken stock (plus more if needed; use vegetable stock for vegetarian)
- •5 large leaves fresh sage (5-6 leaves, more for garnish)
- •4 oz good cheddar cheese (grated)
- •salt (to taste)
- •fresh cracked black pepper (to taste)
Instructions
- 1
Plug in the Instant Pot, press Sauté, and set it to medium.
- 2
Add the olive oil and butter, then add the rice when they are hot.
- 3
Stir to coat the rice and sauté for a couple of minutes.
- 4
Add the wine and stir until it mostly evaporates, about a minute or two.
- 5
Press Cancel.
- 6
Add the stock and sage leaves and stir everything together.
- 7
Scrape down the sides of the pot if any rice is sticking.
- 8
Lock on the cover, set the vent to Seal, press Pressure Cook, and set for 6 minutes.
- 9
When the machine beeps, wait 5 minutes, then release the pressure valve.
- 10
When the pressure has come down, remove the lid.
- 11
Remove the sage leaves and stir in the cheddar until completely melted and creamy.
- 12
Add a bit more hot chicken stock if you prefer a looser consistency.
- 13
Check the seasonings and ladle the risotto into bowls.
- 14
Garnish with fresh sage leaves and a grinding of black pepper.
FAQ
Nutrition (per serving)
Calories
417
Protein
13g
Fat
17g
Carbs
45g
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