Tomato Basil Pesto Risotto
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 1 ½ cups Arborio rice
  • 1 large onion diced
  • 2 cups vegetable stock
  • ½ teaspoon salt
  • 1 cup shredded parmesan cheese
  • 3 tablespoons basil pesto
  • 1 cup grape tomatoes cut in half
  • 1 handful basil leaves or 1 tablespoon dried basil
  1. Turn on InstantPot to SAUTE mode
  2. Add oil and butter to pot
  3. Add onions and stir well
  4. Add arborio rice and allow to toast for 3-5 minutes or until fragrant
  5. Add vegetable stock
  6. Add pesto and salt and stir well
  7. Close the InstantPot lid
  8. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  9. Set pot to MANUAL mode
  10. Set to HIGH PRESSURE
  11. Set timer to 5 minutes for al dente or 7 mins for a softer risotto (recommended for kids)
  12. After timer goes off, Press CANCEL/OFF button on InstantPot to turn off
  13. Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  14. Open the lid
  15. Add the tomatoes, basil and parmesan and gently fold these ingredients into the risotto
  16. At this point, the risotto is ready to serve
  17. Garnish with your favorite toppings such as extra parmesan or pesto
  18. Serve and enjoy!
Serve as a side with your favorite soup and salad or as a main meal.
Add grilled shrimp or chicken for a complete meal.

You can add any variety of vegetables you like: peas, mushrooms, asparagus, etc.
You can substitute the stock with broth or water but stock provides a deeper flavor.
You can add black pepper or crushed red pepper for a kick
VEGETARIAN VARIATION: This dish is vegetarian.
Recipe by Instapottin' With Poonam at