Bowl of Instant Pot Beet Risotto and Instant Pot is visible in the background
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Instant Pot Beet Risotto

Instant Pot Beet Risotto is made in under 30 minutes. It's rich, creamy, and delicious. Tangy and salty goat cheese pairs beautifully with sweet and earthy beets. Great meal for Valentine's Day
Course Lunch, Main Course
Cuisine Italian
Keyword beets, instant pot, rice
Prep Time 10 minutes
Cook Time 6 minutes
Build and release pressure 12 minutes
Total Time 28 minutes
Servings 4 servings
Calories 401kcal
Author Julia

Equipment

Ingredients

  • 1 tablespoon butter (divided)
  • 1/4 red onion (finely diced)
  • 1 clove garlic (finely minced)
  • 2 small beets (finely diced) (about 170-200 g)
  • 3 tablespoons vermouth (optional)
  • 1.5 cup Arborio rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable broth
  • 1/3 cup grated parmesan (about 3 0g)
  • 1/3 cup goat cheese (about 60 g)
  • more parmesan, goat cheese for serving
  • greens such as spinach or arugula for serving (optional)

Instructions

  • Optional step: Press sauté button on your Instant Pot, add half the butter and sauté the onion and garlic for about 5 minutes.
    Alternatively, if you are not using sauté function, then add half the butter, diced onion, and minced garlic to the Instant Pot.
  • Add the rest of the ingredients except all the cheese. Mix.
  • Close and lock the lid.
  • Turn the vent on the lid to the sealing position.
  • Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 6 minutes. use the default High Pressure.
    Depending on your Instant Pot model, it'll take around 9-10 minutes to come to pressure.
  • Once the Instant Pot beeps that the 6 minutes of cooking are done, do a quick release. This will take about 2 minutes.
  • Add the rest of the butter, grated parmesan, and goat cheese. Mix well until everything melts together and Instant Pot Beet Risotto is creamy and luscious.
  • Serve with extra cheese and arugula if desired.

Video

Notes

I like serving this Beet Risotto with arugula. It provides a nice visual and textural contrast as well as great flavour.

Nutrition

Calories: 401kcal | Carbohydrates: 63g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 1219mg | Potassium: 77mg | Fiber: 2g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 0.7mg | Calcium: 119mg | Iron: 3.6mg