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 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 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! 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.

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

(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.

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.

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.

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/

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.

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.

Found this to lack flavour a bit, any suggestions ?

I made this with rosemary and butternut squash (instead of carrots + saffron) and it was really great. Substituted ½ C water for the white wine because we didn't have any on hand.