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!


  • 2 tbsp. butter
  • 2 c. dry risotto rice
  • 1 1/4 c. apple cider
  • 2 c. water
  • 1 tsp. dried rosemary
  • 1/2 tsp. ground cloves
  • 1 c. chopped walnuts
  • 1 c. dried cranberries
  • 1 c. shredded mozzarella
  • 8 oz. crumbled goat cheese
  • 1/21 c. milk
  • 2 links chicken sausage (brat-size)
  • balsamic glaze*


  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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