Instant Pot Creamy Basil Alfredo Risotto

Cheesy risotto is simply flavored with delicious creamy basil alfredo sauce in its rich and
tasty dish.

5 from 1 vote

Instant Pot Creamy Basil Alfredo Risotto

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 603 kcal


  • 2 ½ cup Arborio rice soaked and drained
  • 2 onion chopped
  • 4 tbsp olive oil
  • 2 tbsp garlic minced
  • 1 cup white wine
  • 5 cup vegetables stock
  • 1 tbsp pepper
  • 1/2 cup walnuts coarsely chopped
  • 3 tbsp lemon juice
  • 5 oz. Bertolli Creamy Basil alfredo sauce
  • saffron mixture


  1. Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.

  2. Stir the rice and wine in and cook until wine vanishes.

  3. Add the saffron mixture and vegetable broth in the instant pot.

  4. Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.

  5. Release the pressure naturally and if rice seems to be cooking, add more vegetable broth.

  6. Season with lemon juice and pepper.

  7. Stir mushroom alfredo sauce in and cook till risotto thickens.

  8. Garnish with walnuts and serve immediately.

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