Instant Pot Tomato and Basil Risotto - Maki

PublicBNBram NouwenAutomatically translated from Dutch1

Instant Pot Tomato and Basil Risotto

Name: Instant Pot Tomato and Basil Risotto
Cook time: 6 min
Total time: 29 min
Yield: 4
Ingredients: 1 Onion (diced); 2 Garlic cloves (minced); 2 cups Arborio rice; ½ cup Tomato passata; 2 cups Cherry tomatoes (halved); 4 cups Broth; 2 tbsp Butter; 1 cup Parmesan cheese (grated); 1 handful Fresh basil (chopped); 500 g Diced bacon (Optional); Pine nuts (Optional); Pistachios (Optional)

29 min total
8 min active
4 servings
517 kcal per serving

The easiest way to make creamy risotto. This Instant Pot risotto recipe with the flavors of tomato and basil is a quick and simple vegetarian dinner.

per serving 9 g protein, 93 g carbs, 12 g fat

Cooking timeline

True time: 29 min

Sauté

3–5 min

Pressure Building

15 min

Pressure Cook

6 min on High

Quick Release

Finishing

5 min

Instructions

4 steps

Set the Instant Pot to Sauté. Add the olive oil, onion, and garlic. Sauté for a few minutes until fragrant.

Add the rice, passata, cherry tomatoes, and broth. Season with a generous pinch of salt and pepper.

Close the Instant Pot lid and set to Pressure Cook on High for 6 minutes. Once the time is up, perform a Quick Release.

Stir in the butter, Parmesan cheese, and basil. Season to taste. If the risotto is very thick, add some extra broth to make it creamier.

Notes

Risotto is best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve with extra basil and cheese.

Meal Prep

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave or on the stovetop; add a splash of water or broth if needed to make it creamy.

Instant Pot Tomato and Basil Risotto

29 min total
8 min active
4 servings
517 kcal per serving

The easiest way to make creamy risotto. This Instant Pot risotto recipe with the flavors of tomato and basil is a quick and simple vegetarian dinner.

per serving 9 g protein, 93 g carbs, 12 g fat

Cooking timeline

True time: 29 min

Sauté

3–5 min

Pressure Building

15 min

Pressure Cook

6 min on High

Quick Release

Finishing

5 min

Instructions

4 steps

Set the Instant Pot to Sauté. Add the olive oil, onion, and garlic. Sauté for a few minutes until fragrant.

Add the rice, passata, cherry tomatoes, and broth. Season with a generous pinch of salt and pepper.

Close the Instant Pot lid and set to Pressure Cook on High for 6 minutes. Once the time is up, perform a Quick Release.

Stir in the butter, Parmesan cheese, and basil. Season to taste. If the risotto is very thick, add some extra broth to make it creamier.

Notes

Risotto is best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve with extra basil and cheese.

Meal Prep

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave or on the stovetop; add a splash of water or broth if needed to make it creamy.

Comments (0)

Based on a recipe from simply-delicious-food.com

Added by Bram Nouwen, Jun 5, 2026.

Instant Pot Tomato and Basil Risotto

Cooking timeline

Ingredients

Pantry3

Optional3

Instructions

Notes

Meal Prep

Storage

Reheating

Tags

Instant Pot Tomato and Basil Risotto

Cooking timeline

Ingredients

Pantry3

Optional3

Instructions

Notes

Meal Prep

Storage

Reheating

Tags

Comments (0)

Comments (0)