Instant Pot Cranberry Apple Cider Risotto

super closeup of instant pot apple cider cranberry risotto 1

Creamy, sweet and tangy risotto – finished in the Instant Pot in under 15 minutes!




  1. Turn Instant Pot to saute. Add butter and let melt.
  2. Add risotto rice and stir to coat with butter. Continue stirring and toasting for 1 minute.
  3. Turn heat off and add apple cider, water, rosemary, cloves, walnuts and cranberries.
  4. Place lid on pot and turn knob to sealing. Set to manual  for 8 minutes. Slice and chop chicken sausage while risotto cooks.
  5. When timer goes off, let pressure release naturally for 5 minutes, then turn knob to venting to release remaining pressure.
  6. When pressure button drops, turn lid and take it off. Add goat cheese, mozzarella and 1/2 cup of milk. Stir until melted and combined. Add up to another 1/2 cup of milk if risotto seems dry.
  7. Plate risotto and drizzle with balsamic glaze* before serving. Top with more dried cranberries if desired.


*See blog post for directions on making balsamic glaze from vinegar if you can’t find glaze at the store. 

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