Instant Pot Carrot-Saffron Risotto Recipe (2024)

For brown rice use equal parts water snd rice. Pressure cook on high for 15. Natural release for 5 and then quick release. Hope this helps

This recipe was great! It was so so creamy, thick, and subtly flavorful. I made it vegan by -- 1. swapping the butter for vegan butter 2. adding 1 tablespoon of white miso stirred in after pressure cooking (when stirring in the remaining tablespoon of butter) 3. No parmesan I will DEFINITELY make again

This is so delicious and easy! We used the leftovers to make arancini in the air fryer. We just put a square of mozzarella in each ball, rolled them in Parmesan and then panko, and air fried for 12 minutes. Delicious.

This is SO delicious! I was able to halve the recipe to make just over 2 generous servings. I pressure cooked on high for 3 minutes, and then had to saute for 1-2 minutes.

(Yes, I know, "just follow the recipe!") So I don't have an instant pot, but this is still a very fine recipe even if you have to tend it every five or ten minutes. The color is gorgeous, the saffron aroma helps to balance the sweetness of the carrots. I didn't use the onion, but did add chopped celery, so maybe that helped the sweetness too.

Buy an Instant Pot. You won’t regret it.

I was surprised that an instant pot could make such good risotto, but this was great. I made it vegan by using vegan margarine instead of butter and vegetarian broth, and served the cheese on the side.

I did 12 minutes for standard brown rice. It was perfect. May work for arborio too.

This is delicious and easy — all you have to do is follow the recipe as written. The carrot-saffron combination is sophisticated and irresistible.

This was a super fast, delicious, elegant side dish. This may go without saying, but the quality of the wine in this dish matters a great deal.

Highly recommend adding a little dash of papaya and sriracha. you can pick up sriracha at your local grocery store or you can make your own

This works just fine in a regular stovetop pressure cooker, same directions and cooking times, 5 minute timer starts once high pressure is reached. Once it's uncovered, saute and stir until it reaches the consistency you're looking for, for me, it was about 3-4 more minutes.

For those without an instant pot, you can use a Dutch oven to assemble all the ingredients on the stove top and then bake it in the oven checking it every few minutes after 15 minutes or so. I learned this technique from Tuscan chef Judy Witts Francini and will never go back to stirring risotto or dealing with the instant pot for small dishes again. https://divinacucina.com/2015/12/easy-non-stir-risotto-with-pumpkin/

Made this last night. It was delicious, although a little on the salty side (I didn't use low sodium broth, a mistake I will not make a second time). I recommend stirring immediately after you finish pressure cooking. Ours looked very soupy and I initially thought it needed more time but it was just some liquid collected on the top that mixed right in with a good stir. I only used 1 cup parm and could have gotten by with only a 1/2 cup I think. Will definitely cook again.

I prepared this per the recipe. It was outstanding! Amazingly simple for such a delicious risotto. I’ll be modifying for other vegetable risottos in the future.

Pressure cook 7 minutes

Used brown short-grain rice - 15 minutes of pressure; added espelette, thyme, and a tiny bit of saffron. Added green garlic. Very pleased.

I added some item I had in my fridge and freezer and it was delicious! The included half a red pepper, a chicken breast cut up, some small red radishes, which I sautéed in the butter and onion, and then I tossed in some baby spinach at the end with the cheese and it wilted nicely. A tasty and elegant one-pot dinner plus leftovers. I think this would go well with scallops or shrimp too.

I used this recipe for the first time. I used butternut squash no carrot. Served with pumpkin seeds as a garnish. Yum! I am going to try this recipe again except w quinoa in place or rice!

Can this be made in a mini Instant Pot?

Followed recipe. Really great outcome, love the texture and it’s much easier than a “real” risotto. Will make again!

Such a quick, easy way to make risotto! I didn’t find it bland at all. I don’t think I’d be able to tell the difference with stove top risotto in a blind taste test. And I didn’t even add the saffron since we were out

We had this as a vegan main with miso and a bit of brewer’s yeast instead of cheese and vegan “butter” instead of the real stuff. It was FANTASTIC! In case anyone else needs to know this - you can definitely sub sushi rice for Arborio rice if you realize 1/3 of a the way in that you don’t have enough Arborio rice. It was just fine!

Delicious and easy! To make more healthy I used half olive oil/half butter and skipped the extra butter at the end. Was still very creamy with great flavor.

I followed the recipe exactly but was not impressed. It didn’t have much flavor.

I have a question: if I double the recipe, do I need to increase the cooking time? Thank you for your help!Sabine

Made as directed and it really turned out nice. Nice to have a risotto ready so fast. I was in a time crunch and used pre shredded carrots from the grocery store. Saved time and still tasted great.

Pretty bland, not much flavor here.

I recently bought some good saffron and went looking for new recipes to try-- this is a keeper! I used 1/4 c white balsamic vinegar and 1/4 c water in place of the white wine for a housemate who's on a drug/alcohol testing mandate, bc not worth taking a risk. Added a pinch of dried wild ramps in with the broth. So delicious!

I have a goal to make one new NYT cooking recipe a week this year. This was #1. This recipe was everything I was hoping for when I searching for a dish with saffron. The flavor of the saffron was the star in this comforting meal. I used less parmesan then called for and it was still creamy and satisfying.