There’s something fancy about a creamy risotto topped with buttery seared scallops, but let’s be real - who has time to stand at the stove stirring forever? That’s where the Instant Pot comes in.
This recipe gives you all the rich, comforting flavors of classic risotto without the constant stirring.
In just 14 minutes, you’ll have a restaurant-worthy meal that feels special but is surprisingly easy to make.
It’s perfect for date night, a cozy dinner, or when you just want to treat yourself to something delicious. The risotto comes out creamy and flavorful, and the scallops add that perfect touch of elegance.
Table of Contents
Why This Recipe Works
Super easy – No babysitting the pot or endless stirring. The Instant Pot does the hard work.
Tastes fancy – The combination of creamy risotto and golden seared scallops feels like something you’d order at a nice restaurant.
Minimal ingredients – A handful of simple ingredients come together to make something really special.
Ingredients
Arborio rice – This is what gives risotto its creamy texture. If you don’t have arborio, carnaroli or vialone nano rice will also work.
White wine – Adds a little depth and brightness. If you want to skip it, use extra broth with a splash of lemon juice.
Vegetable broth – Gives the risotto its rich flavor. Chicken broth works too if you’re not keeping it vegetarian.
Scallops – Sea scallops are best for this recipe. If you can’t find them, shrimp or even sautéed mushrooms are great alternatives.
Butter – Adds richness at the end. You can also stir in a little heavy cream for an extra velvety finish.
Tips
- Pat the scallops dry before searing to get that perfect golden crust.
- Let the wine absorb fully before adding broth for the best flavor.
- Quick release the pressure to keep the risotto from overcooking and getting mushy.
How to Serve
- Sprinkle with fresh parsley or chives for a little color and brightness.
- Serve with some crusty bread or a simple arugula salad.
- Pour yourself a glass of white wine—Sauvignon Blanc or Pinot Grigio pair beautifully.
More Risotto Recipes
Instant Pot Scallop Risotto
Ingredients
- 2 tablespoon olive oil
- ½ onion chopped
- 1 clove garlic minced
- 1 cup arborio rice
- ¼ cup white wine
- 1 ½ cup vegetable broth
- salt and black pepper to taste
- 2 tablespoon melted butter
- 6 seared scallops
Instructions
- Press "saute" and add olive oil.
- Add onion and garlic and saute for 2 minutes.
- Add rice and stir well.
- Pour white wine and saute for a few minutes (until it has been completely absorbed).
- Add broth, salt and pepper and close the lid.
- Cook on high pressure for 6 minutes.
- When cooking time is complete, do a quick pressure release.
- Add butter and stir well until melted.
- Add seared scallops on top and serve 🙂
Nutrition
Notes
- Pat the scallops dry before searing to get that perfect golden crust.
- Let the wine absorb fully before adding broth for the best flavor.