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Creamy Instant Pot Risotto with Prosciutto, Peas and Herbs

This Instant Pot Risotto recipe offers the fastest, most reliable way to make classic creamy risotto at home. Ready in about 20 minutes, it turns out velvety and satisfying every time, with bright spring flavors from peas, savory prosciutto, and fresh herbs.

Risotto with prosciutto and peas in a bowl

The Best Instant Pot Risotto Recipe

Making risotto in the Instant Pot simplifies the traditional technique without sacrificing texture or flavor. This version pairs Arborio rice with prosciutto, peas, Parmigiano-Reggiano, and fresh rosemary for a bright, savory side or light main. The Instant Pot handles the bulk of the cooking, and a final stir while sautéing brings the rice to the ideal creamy finish.

Overhead view of a bowl of Instant Pot risotto with prosciutto

Why You’ll Love This Risotto Recipe

This Instant Pot risotto is a great recipe to keep in your rotation. Key reasons:

  • Quick and easy. Using the Instant Pot cuts hands-on time—this dish is ready in about 20 minutes from start to finish.
  • Consistently creamy. Pressure cooking followed by a brief sauté and stirring yields the luscious, creamy texture risotto is known for.
  • Impressive flavor. Prosciutto, Parmesan, fresh herbs, and peas create contrast in texture and a layered, savory taste.

What You’ll Need

Simple, quality ingredients make the best risotto. Use the best Arborio rice and Parmigiano Reggiano you can find for optimal flavor.

  • Rice: Arborio rice for the classic creamy bite.
  • Cooking liquid: Dry white wine and low-sodium chicken broth. If you prefer no wine, substitute with additional broth.
  • Aromatics: Shallots, garlic, fresh rosemary, kosher salt, and freshly ground black pepper. Thyme or tarragon can substitute for rosemary if needed.
  • Peas: Frozen petite green peas (thawed) work well; fresh peas are also great when in season.
  • Cheese: Parmigiano Reggiano for depth of flavor; grated Parmesan is an acceptable alternative.
  • Prosciutto: Crisped prosciutto adds savory crunch; omit for a vegetarian version.

How To Make Risotto In The Instant Pot

Follow these straightforward steps for creamy, restaurant-quality risotto using your Instant Pot or other electric pressure cooker.

Aromatics sauteed in the Instant Pot
Risotto in the instant pot
Broth being added to an Instant Pot with risotto
  1. Warm the broth. Heat the chicken broth in a saucepan until hot, then lower the heat to keep it warm without boiling.
  2. Crisp the prosciutto. Using the Instant Pot sauté setting on high, lay the prosciutto in the insert and cook until golden and crisp on both sides. Remove and set aside to drain.
  3. Sauté aromatics. Lower the sauté to medium, add the olive oil, then cook the finely chopped shallots and minced garlic until softened, about 2 minutes.
  4. Add herbs and rice. Stir in chopped rosemary, salt, and pepper for about 30 seconds. Add the Arborio rice and stir until the grains are coated with oil and slightly translucent at the edges, about 1 minute.
  5. Deglaze with wine. Pour in the dry white wine and stir to scrape up any browned bits from the bottom of the pot.
  6. Pressure cook. Add the hot broth, secure the lid, and set the pot to high pressure for 6 minutes. When the cook time ends, perform a quick release to vent the pressure and open the lid carefully.
  7. Finish with peas and cheese. Switch to the sauté function at medium, add the thawed peas, and stir continuously for about 2 minutes until the peas are heated through, remaining liquid is absorbed, and the rice becomes creamy. Turn off the heat and stir in grated Parmesan until evenly distributed.
  8. Serve. Spoon the risotto into bowls and scatter the crispy prosciutto pieces on top just before serving.
Risotto and peas in an instant pot
Prosciutto risotto in the Instant Pot

Tips for Success

Small details make a big difference in risotto quality:

  • Use hot broth. Adding warm broth keeps the cooking time short and prevents the Instant Pot from having to heat the liquid from cold.
  • Stir when finishing. After pressure cooking, stirring while you sauté is crucial to release starch and achieve true creaminess.
  • Know it’s done when: The rice is tender but still slightly chewy at the core, the remaining liquid is absorbed, and the overall texture is creamy.
  • Scale easily. You can double the ingredients without changing the cooking time—just make sure your pot has enough capacity.
Overhead view of a bowl of Instant Pot Risotto with prosciutto

Serving Suggestions

This risotto works well as a luxurious side or a light main. Because it’s rich, pair it with a lean protein such as grilled chicken breast, sautéed shrimp, or roasted pork tenderloin. For vegetables, try steamed asparagus or a simple arugula salad to add freshness and contrast.

Proper Storage

  • Fridge: Store leftovers in an airtight container for 2 to 3 days.
  • Reheat: Reheat gently in the microwave or on the stovetop, adding a splash of broth to restore creaminess.

Ingredients

  • 2 cups low-sodium chicken broth
  • 2 slices prosciutto (preferably Prosciutto di Parma)
  • 2 teaspoons olive oil
  • 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 (optional; replace with broth if omitted)
  • 1 cup frozen petite green peas, thawed
  • 2 ounces Parmigiano Reggiano, grated

Instructions

  1. Heat the chicken broth in a small pot over medium heat until hot, then reduce to keep warm.
  2. Set the Instant Pot to sauté on high. Add the prosciutto and cook until brown and crispy, about 2 minutes per side. Remove and set aside.
  3. Reduce the sauté to medium. Add the olive oil, shallots, and garlic and cook, stirring, until softened, about 2 minutes.
  4. Add the rosemary, salt, and pepper and stir 30 seconds. Add the Arborio rice and stir to coat the grains; cook 1 minute.
  5. Pour in the wine and stir to deglaze the pot, scraping up any browned bits from the bottom.
  6. Add the warm broth, close the lid, seal the vent, and pressure cook on high for 6 minutes. Perform a quick release when the time is up and open the lid.
  7. Switch to sauté on medium, add the peas, and stir continuously for about 2 minutes until the rice is creamy and the peas are heated through.
  8. Turn off the heat, stir in the grated cheese, and serve topped with the crispy prosciutto pieces.
A bowl of risotto with peas and prosciutto

Notes

You can double this recipe using the same cook time. For a vegetarian version, omit the prosciutto and use vegetable broth.

Nutrition (per serving)

  • Serving size: 2/3 cup
  • Calories: 329 kcal
  • Carbohydrates: 46.5 g
  • Protein: 14 g
  • Fat: 8 g
  • Fiber: 1.5 g
  • Sodium: approximately 980 mg (varies by broth)

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