This creamy and delicious carbonara style Instant Pot risotto is packed with flavor and takes only minutes to cook!
I was using my Instant Pot on a regular basis for a while, but I haven’t had a chance lately. I think I use my grill more in these summer months because I don’t want to be stuck in the kitchen all day.
But that changed when I was lucky enough to receive a copy of a friends new cook book in the mail! Meseidy from The Noshery is the proud author of Weeknight Gourmet Dinners! It’s a cook book that has so many interesting recipes to begin with, but I love how Meseidy isn’t afraid to experiment with unique flavors and spices. In fact, along with this book, she even sent some tiny bags of spice that can be used in some of her recipes. My favorite had to be the zaatar, which is used widely in middle eastern foods.
I was torn between what to make from Weeknight Gourmet Dinners first because there’s so many recipes I wanted to try. But I have made her Roasted Bloody Mary Chicken (that’s right!) and then this carbonara style risotto with Pancetta so far. This book will be well used, I can already tell by the kitchen stains it has splashed on it. You can order your own copy from Amazon here!
making risotto in the instant pot
Everyone knows that risotto can be a labor of love, having to stand at the stove for a while and stir the rice until it absorbs all of the stock. That was the only way I was familiar with until I saw this risotto recipe being made in the instant pot. It literally takes only minutes and the flavor is amazing! You still end up with that creamy texture just like the traditional method. This means you don’t need to settle for just anything for dinner especially through the week when you can have this gourmet meal in less than 30 minutes. Feel free to add a protein like chicken or shrimp.
ingredients you’ll need for instant pot risotto
- Chicken stock
- Arborio rice
- White wine
- Egg yolks
- Salt and pepper
I’d say try and find arborio because it has a creamy richness that you won’t find in other rice. In an emergency, you could use regular but be prepared to add more cream and butter to make up for the lack of it.
You can undercook the risotto and begin adding more stock when you need to serve it. This will speed things up a bit but not much to be honest.
Short grain rice has much more starch than long grain, so this is what’s released as it cooks.
As risotto cools it’ll thicken. Just add more whole milk or cream and gently warm it. When it gets to the consistency you like, serve at once.
The star of the dish is the risotto so you don’t need much else except extra Parmesan and maybe some fresh herbs sprinkled on top.
check out these other risotto recipes
Instant Pot Risotto Carbonara
- Instant Pot
- 3 1/2 cups chicken stock
- 8 oz diced Pancetta
- 1/2 small onion
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/2 cup Parmesan plus extra for garnishing
- 2 tbsp salted butter
- 4 egg yolks
- salt to taste
- fresh parsley
- In a pan warm the chicken stock.
- Set your Instant Pot to saute and when warm add the diced Pancetta.
- Cook until crispy and then transfer to a papper towel.
- Add the diced onion and garlic to the pot and stir well untilm onions are soft.
- Add the rice and stir, cooking for 3-4 minutes.
- Add the white wine and deglaze the bottom of the Instant Pot.
- Pour in the warm stock and cook on high pressure for 5 minutes, afterwards do a quick steam release.
- Add the Pancetta, butter and Parmesan to the cooked rice and stir.
- Add the egg yolks and quickly stir. Taste and season with salt.
- Serve at once with extra Parmesan and chopped parsley on top.