COURSE:
Italian, Lunch, Main Course, Seasonal
RICH, CREAMY, READY IN MINUTES
This Instant Pot risotto delivers all the comfort of a slow-stirred classic without the standing at the stove. Creamy tomato rice, nutty Parmesan, and soft burrata come together in just 15 minutes for an easy but impressive dinner.
NO STIR, NO STRESS
The Instant Pot takes care of the hard part, turning risotto rice perfectly tender and glossy with barely any effort. Just sauté, pressure cook, stir, and serve.
THE STAR: BURRATA FINISH
Torn burrata melts gently into the hot tomato risotto, creating a creamy, luxurious finish that feels restaurant-worthy with almost no extra work.
SIMPLE INGREDIENTS, BIG PAYOFF
Sweet tomatoes, rich Parmesan, good olive oil, and creamy cheese prove that a handful of quality ingredients can go a very long way. Optional roasted vine tomatoes add extra sweetness and depth.
COMFORT FOOD WITH A FRESH TWIST
The tomato base keeps the risotto bright and vibrant, while the burrata adds richness without making it feel heavy. Finished with cracked black pepper and olive oil, every spoonful feels balanced and indulgent.
PERFECT FOR BUSY NIGHTS
Fast enough for weeknights but impressive enough for guests, this risotto is ideal when you want something comforting, cosy, and just a little bit special without spending hours cooking.
Super Speedy Tomato and Burrata Risotto
Prep Time:
5
Cook Time:
15
Servings:
4
Total Time:
20
Ingredients
1 tbsp olive oil
1½ cups risotto rice
1 x 400g tin tomatoes or passata
500ml chicken stock
Salt and black pepper
40g Parmesan
2–4 burrata
Small vine tomatoes (optional)
Olive oil, for finishing
Instructions
- Set your Instant Pot to Sauté on medium heat and add 1 tbsp olive oil. Once hot, add the 1½ cups risotto rice and cook for 2–3 minutes, stirring, until the grains begin to turn slightly translucent around the edges.
- Pour in the 1 x 400g tin tomatoes or passata along with the 500ml chicken stock, making sure the stock is very hot. Season lightly with salt, stir well, and scrape the base to prevent sticking.
- Secure the lid and cook on High Pressure for 3 minutes. Allow a natural pressure release for 4 minutes, then release any remaining pressure and remove the lid.
- Stir the risotto gently for about a minute until it loosens and becomes glossy, with a soft but slightly al dente texture. Add the 40g Parmesan and continue stirring until melted and combined. Taste and adjust with salt and black pepper as needed.
- If you like, warm your serving bowls by pouring over boiling water, then drying them just before serving to help maintain the risotto’s consistency.
- Spoon the risotto into bowls, tear open the burrata and drape on top. Finish with the roasted tomatoes if using, a drizzle of olive oil and some black pepper.
- Serve immediately while soft and flowing.
- Notes: If garnishing with roasted tomatoes, set your air fryer to 160°C/320°F. Add the small vine tomatoes with a drizzle of oil and a pinch of salt and cook for 12 minutes until softened and slightly collapsed, then set aside. There is no need to preheat.
- Notes: Passata will give a smoother risotto, while chopped tomatoes create more texture. If the risotto thickens too much as it sits, loosen it with a splash of hot water. Burrata can be swapped for mozzarella or stracciatella, though the result will be slightly less rich.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Super Speedy Tomato and Burrata Risotto
COURSE:
Italian, Lunch, Main Course, Seasonal
Prep Time:
5
Cook Time:
15
Servings:
4
Total Time:
20
Ingredients
1 tbsp olive oil
1½ cups risotto rice
1 x 400g tin tomatoes or passata
500ml chicken stock
Salt and black pepper
40g Parmesan
2–4 burrata
Small vine tomatoes (optional)
Olive oil, for finishing
Instructions
- Set your Instant Pot to Sauté on medium heat and add 1 tbsp olive oil. Once hot, add the 1½ cups risotto rice and cook for 2–3 minutes, stirring, until the grains begin to turn slightly translucent around the edges.
- Pour in the 1 x 400g tin tomatoes or passata along with the 500ml chicken stock, making sure the stock is very hot. Season lightly with salt, stir well, and scrape the base to prevent sticking.
- Secure the lid and cook on High Pressure for 3 minutes. Allow a natural pressure release for 4 minutes, then release any remaining pressure and remove the lid.
- Stir the risotto gently for about a minute until it loosens and becomes glossy, with a soft but slightly al dente texture. Add the 40g Parmesan and continue stirring until melted and combined. Taste and adjust with salt and black pepper as needed.
- If you like, warm your serving bowls by pouring over boiling water, then drying them just before serving to help maintain the risotto’s consistency.
- Spoon the risotto into bowls, tear open the burrata and drape on top. Finish with the roasted tomatoes if using, a drizzle of olive oil and some black pepper.
- Serve immediately while soft and flowing.
- Notes: If garnishing with roasted tomatoes, set your air fryer to 160°C/320°F. Add the small vine tomatoes with a drizzle of oil and a pinch of salt and cook for 12 minutes until softened and slightly collapsed, then set aside. There is no need to preheat.
- Notes: Passata will give a smoother risotto, while chopped tomatoes create more texture. If the risotto thickens too much as it sits, loosen it with a splash of hot water. Burrata can be swapped for mozzarella or stracciatella, though the result will be slightly less rich.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
RICH, CREAMY, READY IN MINUTES
This Instant Pot risotto delivers all the comfort of a slow-stirred classic without the standing at the stove. Creamy tomato rice, nutty Parmesan, and soft burrata come together in just 15 minutes for an easy but impressive dinner.
NO STIR, NO STRESS
The Instant Pot takes care of the hard part, turning risotto rice perfectly tender and glossy with barely any effort. Just sauté, pressure cook, stir, and serve.
THE STAR: BURRATA FINISH
Torn burrata melts gently into the hot tomato risotto, creating a creamy, luxurious finish that feels restaurant-worthy with almost no extra work.
SIMPLE INGREDIENTS, BIG PAYOFF
Sweet tomatoes, rich Parmesan, good olive oil, and creamy cheese prove that a handful of quality ingredients can go a very long way. Optional roasted vine tomatoes add extra sweetness and depth.
COMFORT FOOD WITH A FRESH TWIST
The tomato base keeps the risotto bright and vibrant, while the burrata adds richness without making it feel heavy. Finished with cracked black pepper and olive oil, every spoonful feels balanced and indulgent.
PERFECT FOR BUSY NIGHTS
Fast enough for weeknights but impressive enough for guests, this risotto is ideal when you want something comforting, cosy, and just a little bit special without spending hours cooking.
