Instant Pot Risotto Carbonara is a delicious gourmet meal made easy! If you are nervous about making risotto, this is the perfect recipe for you.
Date nights are a fundamental part of my marriage. It is something that we rely on to keep things going and happy. And it works! When we are struggling, having regular date nights brings us closer together.
Dates feel especially important right now, when things are so up in the air and so stressful. So, I am so grateful to have Meseidy Rivera’s new book, Weeknight Gourmet Dinners! Author of the blog, The Noshery, Meseidy has written a cookbook full of delicious date night worthy dinners that are easy to make at home. Perfect for right now!
One of the amazing recipes in Meseidy’s book is this creamy Instant Pot Risotto Carbonara. If you resist making risotto because of how much time it takes standing at the stove, this version is for you. It defines gourmet made easy.
How to Make Risotto in the Instant Pot
Though this version involves pancetta for a great Carbonara spin on risotto, this is a basic method that can be used anytime with Arborio rice to make risotto.
- Sauté onions and garlic in a little bit of oil (or in this case rendered pancetta fat).
- Add Arborio rice, and toast it for a few minutes.
- Deglaze the pot with wine. Then stir in warm chicken stock.
- Close the Instant Pot and set it manual high pressure for 5 minutes.
- When the timer goes off, do a quick release for the pressure. When the valve drops, open up the pot and stir in a little butter and cheese.
What is Arborio Rice
Arborio Rice is a short grain rice native to Italy. When cooked, it releases more starch than regular rice, thus creating the creaminess you love in risotto.
Because the starch content is higher in Arborio rice, you can not replace it with long grain rice in this recipe.
Pancetta vs. Bacon
In my Pasta Carbonara recipe we use thick cut bacon. But as we are making an elevated more gourmet meal here, spring for the pancetta. It’s rendered fat and thick cut is delicious for this recipe.
Other Instant Pot Favorites
I love making dinner with my Instant Pot because so many of them are great hands off meals. Here are some of our favorites:
If you make this Instant Pot Risotto or any of the recipes listed above, leave me a comment and let me know what you think.
And if you get Meseidy’s book (available here), let me know what else you make from it!
- Instant Pot: I am often asked if I really use my Instant Pot, and I do! I use it at least once a week for rice and often for other great fast dinners. (Our favorite Instant Pot meal is my Instant Pot Chicken Tacos.)
- Measuring Cups: Liquid measuring cups are a must for a kitchen to get accurate amounts for recipes like this.
- Garlic Press: This garlic press is more expensive than it’s counterparts, but I love it. It is perfect for a cook moving fast through their kitchen and much easier to clean than my other press.
Instant Pot Risotto Carbonara
- 3 1/2 cups chicken stock
- 8 ounces pancetta diced
- 1/2 small onion diced
- 3 cloves garlic minced
- 1 1/2 cups Arborio rice see note
- 1/2 cup white wine
- 1/2 cup Parmesan cheese shredded
- 2 tablespoons unsalted butter
- 4 large egg yolks
- Bring the chicken stock to a simmer over medium high heat on the stove top.
- Set your Instant Pot to Saute and wait for it to get hot while prepping the other ingredients. (Get everything measured out and ready to go.)
- Once the Instant Pot says "Hot" add the pancetta, and saute, stirring occiasionally for 5 to 7 minutes or until it has rendered it's fat and is beginning to crisp up. Remove the crisp pancetta from the Instant Pot with a slotted spoon and transfer to a paper towel lined plate. (We will be adding it back in at the very end.)
- Add the diced onion and minced garlic to the hot Instant Pot. Stirring, saute it for 30 seconds to 1 minute or until it becomes frangrant.
- Add the Arborio rice, stirring it, until it becomes toasted, about 2 to 3 minutes.
- Stir in the white wine, and deglaze the bottom of the Instant Pot, scraping up all the browned bits. Stir in the hot chicken stock, and stir until well combined, scraping the bottom of the Instant Pot to make sure no rice is stuck there.
- Close the Instant Pot and cook at high pressure for 5 minutes. When the five minutes is up, quick release the pressure.
- Remove the cover and stir in the Parmesan, butter, and pancetta. Once everything is creamy and melted quickly stir in the egg yolks, one at a time. Season with salt to taste. Enjoy immediately with some freshly grated Parmesan and minced parsley.