It’s easy to cook deliciously decadent Instant Pot Risotto at home in just a few steps!
Instant Pot Risotto Carbonara looks elegant and fancy; nobody will ever guess how easy it really is! This recipe comes from a new favorite addition to my cookbook collection.
Just because you’re short on time doesn’t mean you can’t create incredible better-than-restaurant dishes at home.
About this Book
I was SO excited to get my hands on a copy of this book. It’s one of those cookbooks where you’ll want to make every. single. recipe!!!
Savory cheese waffles with a mushroom sauce? Um… YES! From brown butter tortellini to Instant Pot wings, there are so many amazing recipes.
Why I love this book so much:
- Quick Recipes – amazing food doesn’t have to take all day!
- Amazing Flavors – serious flavor on every page
- Ingredients you know – and a few you don’t! Most recipes in this book use ingredients you already know (and have on hand) but some use ingredients that are new too. Great if you like to explore in the kitchen (but don’t have tons of time).
- Unique combinations – Orange & whiskey chicken? Don’t mind if I do!
- Easy to follow – clear and concise recipes make them easy for ANYONE to follow along!
If you’ve got a food lover in your life (or love cooking as much as I do) this is a great gift idea too! You can order Weeknight Gourmet Dinners here.
What is Risotto Carbonara?
Lots of people think risotto is the name of a type of rice, but it’s really the name of an Italian dish made with Arborio rice. This recipe is a mash-up of two of our favorites Instant Pot Risotto and Carbonara.
It’s easy to make (IP risotto is pretty much fail-proof) and rich, rustic flavors of pancetta, egg yolk, and a generous portion of Parmesan cheese make it seem truly gourmet. Best of all this dish takes no time at all!
About the Rice
Arborio rice is a short-grain rice that gives a creamy consistency, the hallmark of a great risotto. Long grain white rice will not work as a substitute in this recipe.
How to Make Risotto in the Instant Pot
Using the Instant Pot really shortens the process of making risotto! Here’s an overview of the basic idea.
- Cook pancetta until crisp (per recipe below).
- Cook onion & garlic and then brown the rice in the Instant Pot.
- Add liquid cook, cover and cook according to recipe below.
- Stir in Parmesan, butter, pancetta & egg yolks.
Once you’ve browned the rice, add wine and scrape the bottom of the Instant Pot (this is called deglazing). Deglazing releases the brown bits on the bottom which adds flavor to the dish but it also helps you avoid a “burn” warning on the Instant Pot.
Instant Pot Favorites
- Instant Pot Ribs
- Instant Pot Pork Chops
- Instant Pot Chicken Noodle Soup
- Instant Pot Hard Boiled Eggs
- Instant Pot Chili
- Instant Pot Pork Tenderloin
Did your family love this Instant Pot Risotto Carbonara? Be sure to leave a rating and a comment below!
Instant Pot Risotto Carbonara
- 3 ½ cups chicken stock
- 8 ounces pancetta diced
- ½ small onion minced
- 3 cloves garlic minced
- 1 ½ cups uncooked arborio rice *see note
- ½ cup white wine
- ½ cup Parmesan cheese shredded (plus more for sprinkling)
- 2 tablespoons salted butter
- 4 large egg yolks
- salt to taste
- parsley fresh, minced, for garnish
In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
Set an Instant Pot to Saute and add the diced pancetta. Cook the pancetta, stirring occasionally until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.
Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
Remove the cover and stir in the Parmesan, butter, and pancetta until smooth and creamy. Quickly stir in the egg yolk, one at a time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.
Recipe from Weeknight Gourmet Dinners, Meseidy Rivera.
More Risotto Recipes We Love