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Instant Pot Risotto with Prosciutto, Peas, and Herbs

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This Instant Pot Risotto recipe is the quickest, easiest way to make risotto. It ends up perfectly creamy every time and it’s ready in just 20 minutes.

Risotto with prosciutto and peas in a bowl

The Best Instant Pot Risotto Recipe

Instant Pot Risotto is the fastest and easiest way to make risotto! This spring recipe is made with prosciutto, peas, and herbs for a delicious side dish and a great addition to your holiday table.

You’ll be amazed at how easy it is to make risotto in the Instant Pot. The secret to its creaminess is to stir it during the last bit of cooking after opening the Instant Pot. It lets you see and taste the exact moment the rice is perfectly cooked and creamy.

You can also modify some of my other risotto recipes like Spring Asparagus Risotto, and Scallops Over Wilted Spinach Parmesan Risotto using this cooking method. See all my Instant Pot recipes here, including my Instant Pot Cilantro Lime Rice.

Overhead view of a bowl of Instant Pot risotto with prosciutto

Why You’ll Love This Risotto Recipe

Here are a few reasons to love this simple risotto.

  • Quick and easy. Thanks to the Instant Pot, this risotto recipe is ready in 20 minutes.
  • Rich and creamy. This recipe ends up with a rich, creamy texture – just like any good risotto should!
  • Great flavor. Parmesan reggiano cheese, peas, and prosciutto add extra flavor and color to this risotto. So good!

What You’ll Need

The ingredients in Instant Pot risotto are very basic, so choosing the best quality ones will give you the best results.

  • Rice: Arborio rice is the best rice for risotto.
  • Cooking Liquid: The rice cooks in dry white wine and chicken broth. If you prefer to cook with no wine, just use more broth.
  • Aromatics: Shallots, garlic, fresh rosemary, salt, and black pepper boost the flavor of this dish. If you don’t have rosemary on hand, swap it with tarragon or thyme.
  • Peas: I use frozen petite green peas, but you can use the bigger size or fresh peas.
  • Cheese: I prefer Parmigiano Reggiano, which has a deeper, more complex flavor than parmesan, but either will work.
  • Prosciutto: The crispy prosciutto is very easy to do in the Instant Pot and adds flavor to the risotto. But if you want to prepare it ahead, here’s a cool shortcut: Lay the pieces on a plate and microwave for 30 to 45 seconds. Presto! Also, if you want vegetarian risotto, omit the prosciutto.

How To Make Risotto In The Instant Pot

This Instant Pot risotto recipe is both quick and easy to make. Here’s how.

  • Heat the broth. Heat the broth until hot, then reduce the heat before it comes to a boil.
  • Cook the prosciutto. Set the Instant Pot saute function to high. Lay the prosciutto in the pan and cook until brown and crispy. Set aside.
  • Cook the aromatics. Reduce the heat to medium. Add the olive oil, shallot, and garlic. Cook, stirring frequently, until softened.
  • Add the rice and deglaze. Stir in the rosemary, salt, and pepper. Add the rice, stirring so it becomes coated with fat, and cook for an additional minute. Add the wine to deglaze the pan.
  • Add the broth. Add the hot broth. Cover the Instant Pot and seal the vent. Pressure cook on high for 6 minutes, then quick release.
  • Add the peas. Switch the Instant Pot to sauté on medium. Add the peas and stir continually for 2 minutes, until the peas are heated and the rice is creamy.
  • Enjoy. Turn off the heat, stir in the cheese, and serve with the crispy prosciutto.
Overhead view of a bowl of Instant Pot Risotto with prosciutto

Tips for Success

Here are a few suggestions for making the best Instant Pot risotto.

  • Heat the broth first. This step ensures that everything cooks quickly and the broth doesn’t need extra time to heat up in the Instant Pot.
  • Stir frequently. When sauteing the aromatics and after you add the peas, you do want to stir this dish quite frequently to ensure nothing sticks to the bottom.
  • How do I know when Instant Pot risotto is done? All remaining liquid will be absorbed and the rice will be creamy. In this recipe, the peas should also be heated through.
  • Double the recipe. If needed, you can double this recipe without increasing the cook time.
A bowl of risotto with peas and prosciutto

Serving Suggestions

This risotto can be a side dish or part of the main course. Feel free to add some extra parmesan to the top before serving!

Since this risotto is a little heavier, I would pair it with a lean protein, like chicken breast, shrimp, or pork tenderloin.

Serve some asparagus or an arugula salad on the side and you have an elegant but easy dinner!

Proper Storage

  • Fridge. Store leftover risotto in an airtight container in the fridge for 2 to 3 days.
  • Reheat. Reheat leftovers in the microwave or on the stovetop. You will likely need to add an extra splash of broth to prevent it from drying out.

More Rice Recipes You’ll Love

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Instant Pot Risotto with Prosciutto, Peas, and Herbs 

4.71 from 24 votes
This Instant Pot Risotto recipe is the quickest, easiest way to make risotto. It ends up perfectly creamy every time and it's ready in just 20 minutes.
Course: main dish, Side Dish
Cuisine: Italian
Instant Pot Risotto with Prosciutto
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 2 /3 cup


  • 2 cups low sodium chicken broth
  • 2 slices Prosciutto, (preferably Prosciutto di Parma)
  • 2 teaspoons olive oil, (preferably extra virgin)
  • 1/2 cup finely chopped shallots, (about 3 small)
  • 3 garlic cloves, minced
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 1 cup frozen green petite peas, thawed
  • 2 ounces Parmesan cheese, (preferably Parmigano Reggiano)


  • Heat the broth in a small pot over medium heat until hot.
  • Reduce heat to maintain temperature without allowing broth to come to a boil.
  • Set Instant Pot or similar multi cooker to sauté function at high.
  • Lay prosciutto in to bottom of the pan and cook until brown and crispy, 2 minutes on each side.  Remove to a plate and set aside.
  • Reduce the heat setting to medium, add the olive oil, shallot and garlic and cook, stirring until softened, about 2 minutes.
  • Add rosemary, salt, and pepper, stirring for 30 seconds. Stir in rice, allowing the grain to become coated with the fat, and cook 1 more minute.
  • Add the wine and stir to insure any browned bits are lifted from the bottom of the pan.
    add wine to instant pot risotto
  • Add the hot broth and cover the Instant Pot with the lid and close the vent closed (sealing position). Set to pressure cook function at high for 6 minutes. Quick release the pressure (venting), open the lid.
  • Set Instant Pot function to sauté at medium.
  • Add the peas and continually stir for 2 minutes until the remaining liquid is absorbed, the peas are heated through and the rice is creamy.
  • Turn off heat and stir in the cheese.
  • Serve rice with pieces of the crispy prosciutto.
    Instant Pot Risotto

Last Step:

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You can double the recipe using the same cook time.


Serving: 2 /3 cup, Calories: 329 kcal, Carbohydrates: 46.5 g, Protein: 14 g, Fat: 8 g, Saturated Fat: 3.5 g, Cholesterol: 16 mg, Sodium: 980 mg, Fiber: 1.5 g, Sugar: 4 g