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pressure cooker risotto low salt no salt healthy herbs arborio rice italian

Instant Pot Risotto with Pesto

The Herbeevore
Pesto Risotto is an easy & healthy weeknight meal in the Instant Pot!  Loaded with fresh vegetables, homemade pesto, and arborio rice its is perfect to meal prep.
5 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Slow Release Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 290 kcal


For the Risotto

For the Pesto

  • 1 bunch basil
  • 1 bunch parsley
  • 1/2 cup walnuts toasted
  • 4 cloves garlic minced
  • 1/4 olive oil more depending on consistency desired


  • Set the instant pot to Sauté mode.  Add the olive oil, garlic, and onions and sauté on low for 6-8 minutes until the vegetables become translucent.
  • Add the rice and continue to sauté for 2-3 additional minutes until the rice begins to brown.
  • Add the zucchini, mushrooms, asparagus, vegetable stock, and Herbes des Provance to the pot.  Stir to combine.
  • Set the Instant Pot to Manual/Pressure Cook for 7 minutes.  Once it has cooked, allow the pressure to release manually for 15 minutes.  After then, do a quick release of the rest of the steam.
  • While the risotto is cooking, add all the pesto ingredients to a blender: basil, parsley, walnuts, garlic, and olive oil.  Blend to a smooth consistency, adding more olive oil if desired.
  • To serve, scoop risotto into a bowl, and add a dollop of pesto on top.  Stir the pesto into the risotto and enjoy!


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Calories: 290kcalCarbohydrates: 50gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 713mgPotassium: 463mgFiber: 4gSugar: 5gVitamin A: 870IUVitamin C: 11mgCalcium: 39mgIron: 4mg
Keyword 5 Minute Pesto, Arborio Rice, Asparagus, Basil, Garlic, Green Onions, Healthy Rice Recipe, Instant Pot Risotto, Mushrooms, Pesto Risotto, Vegan Risotto
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