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Creamy Instant Pot Pesto Risotto

You’ll never make risotto on the stove again after you see how simple it is to achieve perfectly creamy results in an Instant Pot. This Basil Pesto Risotto is full of flavor and naturally gluten free.

Serve it as a side or turn it into a complete meal by adding roasted cherry tomatoes, Italian sausage and a ball of burrata. The whole dinner comes together in about 29 minutes—easy, impressive, and something you’ll want to make again and again.

Pesto risotto in bowl, topped with sliced sausage, roasted cherry tomatoes and burrata cheese

This year for Valentine’s Day, Kurt asked for Italian food, and risotto felt like the perfect romantic choice. Fortunately, risotto is far easier when made in an electric pressure cooker. I first shared an Instant Pot mushroom risotto a few years ago and have been hooked ever since: you get the same lush, creamy texture without hovering over the stove and constantly ladling broth.

With an Instant Pot you can saute your aromatics, toast the arborio rice, add the stock, and let the pressure cooker do the rest. The result is risotto that’s rich and velvety with a fraction of the effort. I love it simply dressed with basil pesto and Parmesan, but adding roasted cherry tomatoes, sliced roasted Italian sausage and a creamy burrata elevates it into a memorable meal.

On our Valentine’s meal I roasted cherry tomatoes and sausages in the oven while the risotto cooked in the Instant Pot. The timing worked out perfectly: everything finished at the same time so plating was quick and stress-free. The roasted tomatoes add a bright, concentrated sweetness that’s irresistible; the sausage brings savory depth and the burrata adds a luxurious finish.

Whether you keep this dish simple or add toppings, it’s a fast, flavorful recipe that’s great for weeknights and special occasions alike.

Pesto risotto in bowl topped with roasted cherry tomatoes, sliced sausage and a ball of burrata cheese

How to make Risotto in the Instant Pot?

  • Sauté onions and garlic in butter in the Instant Pot. One of the best Instant Pot benefits is that you can sauté and pressure-cook in the same pot. Start by melting butter and cooking diced onion and minced garlic until soft and fragrant.
  • Toast the arborio rice briefly. While the pot is still on the sauté setting, add the arborio rice and toast for about 2–4 minutes. This step adds a subtle nutty flavor and helps the grains hold their texture.
  • Pressure cook the risotto. Add warm vegetable or chicken broth, seal the lid, and pressure cook on high for 6 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure before opening.
  • Finish with pesto and Parmesan. Stir in basil pesto and grated Parmesan until the risotto is creamy and well combined. Fresh basil or a drizzle of olive oil makes a nice finishing touch.

What to serve with Pesto Risotto?

  • Roasted Cherry Tomatoes – Toss cherry tomatoes with olive oil, garlic, balsamic, Italian seasoning, salt and pepper, then roast at 400°F for about 20 minutes. Their sweet, caramelized flavor pairs beautifully with the pesto risotto.
  • Roasted Italian Sausage – Roast sausage links alongside the tomatoes for an easy protein addition. Slice and serve over the risotto for a hearty bowl.
  • Pesto Salmon – Pesto-crusted salmon is another excellent protein for this risotto. Roasted salmon and tomatoes can be prepared while the risotto cooks for a streamlined meal.
  • Burrata Cheese – For a decadent finish, top bowls with a ball of burrata. When cut open, the creamy center melts into the warm risotto for an indulgent texture.
  • Mozzarella – If burrata isn’t available, fresh or shredded mozzarella adds a melty, mild cheese option.
  • Roasted Kale – Crisp roasted kale leaves make a great textural contrast. Toss kale with olive oil and salt, spread on a sheet pan, and roast until crisp.

How to make Pesto Risotto Vegan?

To make this risotto vegan, substitute plant-based butter and a vegan Parmesan-style cheese. Use a dairy-free pesto (for example, a pesto made from kale, pistachios, or other nuts and herbs without cheese) so the entire dish remains plant-based and still very flavorful.

Pesto risotto in bowl, topped with sausage, tomatoes and cheese

Looking for more easy Instant Pot Recipes? Try these favorites

  1. Instant Pot Chicken Stroganoff
  2. Instant Pot BBQ Chicken
  3. Pressure Cooker Chicken Tacos
  4. Instant Pot Beef Ragu
  5. French Onion Pot Roast
Bowl of pesto risotto topped with cherry tomatoes, sliced sausage and burrata cheese

Instant Pot Pesto Risotto

You’ll never make risotto on the stovetop again after you try this perfectly creamy Instant Pot pesto risotto.

Servings: 4 people

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

Author: Whitney Bond

Ingredients

Risotto

  • 1/4 cup butter
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 2 cups arborio rice
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup basil pesto (use dairy-free pesto for a vegan version)
  • 1/2 cup grated Parmesan cheese (omit or replace with vegan alternative for vegan)

Roasted Cherry Tomatoes

  • 2 cups cherry tomatoes
  • 4 cloves garlic, whole
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Optional Bowl Toppings

  • 8 oz burrata cheese
  • 4 links Italian chicken sausage (or sausage of choice)
  • 1 tbsp fresh basil leaves, chopped

Instructions

Risotto

  1. Add the butter to the Instant Pot and set to the sauté function.
  2. Add the diced onion and minced garlic and sauté for 4–5 minutes until softened.
  3. Add the arborio rice and toast in the pot for 2–3 minutes, stirring to coat.
  4. Pour in the vegetable broth, cancel the sauté function, secure the lid and set the valve to sealing.
  5. Set the Instant Pot to high pressure for 6 minutes. Once cooking finishes, allow a natural release for 10 minutes, then release any remaining pressure and open the lid.
  6. Stir in the basil pesto and grated Parmesan until the risotto is creamy. Adjust seasoning to taste.

Roasted Cherry Tomatoes

  1. While the risotto cooks, preheat the oven to 400°F (200°C).
  2. Toss cherry tomatoes and whole garlic cloves with olive oil, balsamic vinegar, Italian seasoning, salt and pepper.
  3. Spread on a foil-lined baking sheet and roast for about 20 minutes, until the tomatoes are softened and slightly caramelized.
  4. If adding sausage, roast the sausage on a separate sheet at the same time and temperature.

To Assemble Bowls

  1. Divide the pesto risotto among four bowls.
  2. Top each bowl with roasted cherry tomatoes and sliced sausage.
  3. Add a ball of burrata and sprinkle with fresh basil if desired. Serve immediately.

Notes

  • Nutrition information listed for the pesto risotto does not include optional toppings.
  • To make this recipe vegan, use non-dairy butter, a vegan Parmesan-style substitute, and dairy-free pesto such as a kale or nut-based pesto without cheese.

Nutrition Facts (per serving, pesto risotto only)

Calories: 660 kcal | Carbohydrates: 90 g | Protein: 13 g | Fat: 27 g | Saturated Fat: 11 g | Sodium: 1534 mg