Instant Pot Risotto à la Carbonara

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instant pot risotto carbonara recipe
Meseidy Rivera/Weeknight Gourmet Dinners

A ton of dishes are automatically out of the question when you only have half an hour to make a weeknight meal: braises, roasts and anything that requires constant attention, like risotto. Unless you have an Instant Pot or pressure cooker…in which case, risotto is suddenly a weeknight hero. Take Meseidy Rivera’s Instant Pot risotto à la carbonara (from her new cookbook, Weeknight Gourmet Dinners) as an example.

“Risotto is a classic Italian dish that requires time, patience and a great deal of attention,” Rivera writes. “I absolutely adore it but rarely make it, because I do not have the time to give it the attention the traditional way requires. But with an Instant Pot or other multifunction cooker, you can enjoy the creamiest risotto any night of the week.”

“This risotto is inspired by the rich and creamy pasta favorite, carbonara,” she continues. Creamy, salty, cheesy comfort food? We have a crush on this dish.

Reprinted with permission from Weeknight Gourmet Dinners by Meseidy Rivera, Page Street Publishing Co. 2020.


3½ cups (840ml) chicken stock

8 ounces (225g) diced pancetta

½ small onion, minced

3 garlic cloves, minced

1½ cups (300g) uncooked Arborio rice (see note)

½ cup (120ml) white wine

½ cup (50g) shredded Parmesan cheese, plus more for sprinkling

2 tablespoons (28g) salted butter

4 large egg yolks

Kosher salt

Minced fresh parsley, for garnish


1. In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.

2. Set the Instant Pot to Sauté and add the diced pancetta. Cook the pancetta, stirring occasionally, until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate.

3. Add the onion and garlic to the rendered fat and cook until fragrant, about 1 minute. Add the rice to the pot and stir until well combined, toasting the rice for about 3 minutes.

4. Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at High Pressure for 5 minutes. Once done, quick release the pressure.

5. Remove the cover and stir in the Parmesan, butter and pancetta until smooth and creamy. Quickly stir in the egg yolks, one at time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.

Nutrition Facts
  • 384 calories

  • 19g fat

  • 36g carbs

  • 13g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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