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instant pot risotto in white bowl
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5 from 4 votes

Instant Pot Risotto with Artichokes and Red Peppers

Thick and creamy instant pot risotto with artichoke hearts and red peppers is bursting with Italian flavors. This simple and quick risotto will become one of your go to weeknight family meals.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 398kcal
Author: Anjali Shah


  • Instant Pot


  • 1 cup risotto or farro for a healthier option
  • 3 cups vegetable broth
  • 1 sweet onion peeled and chopped
  • 3 carrots peeled and chopped
  • 1 cup fresh chopped green beans
  • 1/2 cup chopped mushrooms
  • 1 tbsp minced garlic
  • 1 jar roasted red peppers
  • 1 jar marinated artichokes
  • 1/4 cup flat leaf parsley chopped
  • 1 tsp garlic salt
  • 1/2 tsp seasoned salt
  • 1/2 tsp seasoned pepper
  • 1 tbsp Italian seasoning
  • 1 tbsp brown sugar
  • 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 1 cup fresh grated parmesan


  • Rinse the fresh green beans, and carrots. Peel and chop the carrots.  Chop the green beans and onion, and set aside.  
  • Place the butter and olive oil in the Instant Pot, and press the sauté button. When the butter melts, add the onions, mushrooms, carrots and green beans, and sauté until golden brown, about 5 minutes.
  • Turn off the Instant Pot, and add the broth, and deglaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sautéed vegetables (this will give your broth a delicious flavor).  
  • Once all the little bits are off the bottom of the pot, add the risotto, minced garlic, parsley, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients. 
  • Make sure all the risotto and vegetables are covered in the broth. If they are not covered, add a little more broth.  
  • The artichoke hearts go in the dish after it's cooked -- they do not go in the Instant Pot with the other ingredients. After you've stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to 'Sealing'. 
  • Press the Manual Button, and set the time to 6 minutes.  When the Instant Pot is done cooking, allow it to set for 2 minutes, then do a quick release, releasing all the pressure. 
  • Once all the pressure is released, and the float valve is down, remove the lid.  Stir the risotto. If all of the liquid has not been absorbed, continue to stir the risotto. It will begin to thicken.
  • Leave the Risotto in the Instant Pot, and open the roasted red peppers, and artichoke hearts. Slice them and add them to the risotto, gently stirring them into the dish. You can save a few of the peppers and artichokes to top the Risotto when serving. 
  • Add the parmesan cheese, and stir. 
  • Plate or dish up the risotto into bowls, and serve with a few roasted red peppers, sliced artichokes, and parmesan cheese on top.  Enjoy!


Top Tips for Making Instant Pot Risotto with Artichokes and Red Peppers
  • Use the sauté feature to cook the vegetables prior to adding the broth.
  • Turn off the instant pot and then deglaze the bottom of the instant pot by scraping all the vegetable bits off the bottom of the pan. This adds a rich flavor to the broth. 
  • Do not add all the artichokes or red peppers until the risotto has cooked in the instant pot. You will stir these in after the risotto is done cooking.
  • If you use pre-roasted red peppers, you can add them in with the artichokes after the risotto is done cooking. If you're using raw red peppers, add them in with the onions to sauté and cook with the risotto.
  • Save a few red peppers and artichokes for garnish.
  • Rice and vegetables should be covered in broth before sealing. If they are not covered in broth add a little more broth until they are completely covered.
  • Make sure lid is locked in place. Listen for beep.
  • Make sure the pressure valve is set to 'SEALING'. 
  • When risotto is done allow it to set for 2 minutes, then do a quick release, to release all the pressure. 
  • Before removing the lid make sure the float valve is down. 
  • If all the liquid hasn’t been absorbed continue to stir. It will thicken as you stir.
  • To make this recipe vegan eliminate the parmesan cheese and use olive oil instead of butter.
  • Use risotto to keep this recipe gluten-free. Farro is not gluten-free.
Note: Nutritional Info Uses Farro, not Risotto


Serving: 4g | Calories: 398kcal | Carbohydrates: 60.4g | Protein: 12.8g | Fat: 11.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 11.1mg | Sodium: 1307mg | Potassium: 292.4mg | Fiber: 11.1g | Sugar: 9.7g