Instant Pot broccoli risotto is a satisfying vegetarian main dish or it can be served as a side dish with chicken, salmon or steak. The finely chopped broccoli blends in completely, giving the risotto a smooth, creamy texture. This broccoli risotto recipe is easy and fast and can be cooked in less than 30 minutes.
This vegetarian entree is so easy to make! Use a food processor to quickly chop the onion, garlic and broccoli then combine all of the ingredients in your Instant Pot. That's it!
An Instant Pot is a very convenient way to make risotto. No more standing by the stove stirring, just let your pressure cooker do the work. The texture of Instant Pot risotto is soft and creamy, but the individual grains of arborio rice hold their shape and still have texture.
Looking for more broccoli recipes? Try Instant Pot broccoli or broccolini coleslaw with cream honey mustard dressing.
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Why You'll Love This Recipe
- Just 6 ingredients
- Cooks in 6 minutes (plus 15 minutes to reach pressure)
- Risotto that cooks by itself, no stirring at the stove
Main Ingredients
Broccoli florets: The easiest way to make this recipe is by using a bag of pre-cut broccoli florets. Simply drop the florets in a food processor and blend until finely chopped.
(You can actually make this risotto without the broccoli, if you just want plain risotto)
Arborio rice: Risotto is made with arborio rice, which is a starchy short grain rice. The grains of arborio hold their shape when cooked but also release starch that helps give risotto a creamy texture. This recipe has not been tested with any other variety of rice.
Onion: The flavor of red onion pairs well with broccoli, but you can substitute 2 shallots or half of a yellow onion if necessary.
Garlic: Use at least 2 cloves, or more if you really like garlic.
Broth: Either vegetable broth or chicken broth works for this recipe.
Parmesan cheese: Grated parmesan adds more flavor and richness to the risotto. Risotto just doesn't taste the same without it! You can substitute pecorino Romano or another hard Italian cheese if you want.
Step-by-Step Instructions
For detailed instructions & ingredient amounts see the recipe card at bottom of post.
Step 1: Chop the red onion in a food proccessor.
Step 2: Finely chop the broccoli florets and garlic cloves in a food processor.
Step 3: Saute the onion in olive oil.
Step 4: Add the broccoli and garlic.
Step 5: Add broth, salt and arborio rice.
Step 6: Cook for 6 minutes, instant release. Mix in parmesan cheese.
Expert Tips
- To give the risotto a looser, creamier texture stir in additional broth after the risotto has cooked.
- Try adding goat cheese in addition to the grated parmesan for a creamier, tangier risotto.
- Add fresh herbs, like basil or parsley, when the dish is finished.
- Don't skimp on the cheese, the more the better!
More Vegetarian Instant Pot Recipes
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Instant Pot Broccoli Risotto
Instant Pot broccoli risotto is a satisfying vegetarian main dish or can be served as a side dish with chicken, salmon or steak. This broccoli risotto is incredibly easy to make. The finely chopped broccoli blends in completely, giving the risotto a smooth, creamy texture.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 6 minutes to cook + instant release
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 6 servings
- Category: Vegetarian
- Method: Instant Pot
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
- ½ of a red onion
- 8 to 10 ounces small broccoli florets
- 2 garlic cloves
- 2 ¼ cups arborio rice (16 ounces)
- 4 cups broth (vegetable or chicken)
- ½ teaspoon salt
- 1 to 2 cups grated parmesan cheese
Instructions
- Cut the half piece of onion into quarters. Pulse the onion in the food processor until finely chopped.
- Pour a generous drizzle of olive oil into the Instant Pot. Turn on the saute function and add the onion. Saute for several minutes, until soft.
- While the onion is cooking, put the broccoli florets and garlic cloves in the food processor. Pulse until no whole florets remain and the broccoli is finely chopped.
- Turn off the saute function on the Instant Pot.
- Add the chopped broccoli and garlic, arborio rice, broth and salt. Mix well.
- Secure the lid and cook for 6 minutes, instant release.
- Stir in parmesan. If you’d like the flavor and texture to be richer, add a tablespoon of salted butter.
Notes
Don't skimp on the cheese, the more the better!
For convenience, buy a bag of pre-cut broccoli florets at the grocery store.
To give the risotto a looser, creamier texture stir in additional broth after the risotto has cooked.
Try adding goat cheese in addition to the grated parmesan for a creamier, tangier risotto.
Add fresh herbs, like basil or parsley, when the dish is finished.
Storage: The risotto will stay fresh in the refrigerator for up to 5 days. It can be warmed in the microwave before eating.
This recipe was tested in a 6-quart Instant Pot.
If you want to make regular risotto (with no broccoli) just leave out the broccoli and then use the same ingredients and instructions.
Jen says
An easy, hands-off way to cook risotto!