Instant Pot Apple Risotto is a comforting, quick breakfast recipe made with creamy Arborio rice, dried cherries, diced apples, apple juice, and warm cinnamon spices.
❤️ Why You’ll Love This Recipe: This breakfast risotto lets you start the day on a sweet note, you can control the sweetness levels, and it’s ready in under 20 minutes!
Making a sweet, fruity, and warming bowl of breakfast porridge in the Instant Pot is a delicious hands-off way to start your day on the right note. This apple breakfast risotto is a go-to recipe worth returning to every apple season.
My entire family loves this hearty Instant Pot Apple Cherry Risotto, and we make it year-round. It’s been on the site for a loooong time now, so I took some new photos and added tips.
How to Make Instant Pot Apple Risotto
The kind of rice you use is very important for the right texture when making risotto, even in a pressure cooker.
Arborio rice is the variety you want, and it’s usually easy to find at regular grocery stores. Arborio cooks up creamy, so there’s no need to use actual cream in this dish!
If you prefer a breakfast risotto that’s less or more sweet, feel free to adjust the sugar amount to your tastes. You can also add a splash (or more) of cream to the mixture for a richer flavor and texture.
How to Prepare the Apples and Cherries for the Breakfast Risotto
I love to cut the cherries so there’s some in every bite. You can cut them in half, leave them whole, or finely dice them.
Apples: As for the apples, you can control the texture in the finished dish by how large or small you cut them. Very small diced apples will be fully cooked and start to break down by the end of the cook time. Very large pieces will retain a bit of bite to them.
Slow Cooker vs. Instant Pot Risotto
We first adapted this recipe from Crockpot Breakfast Risotto from the cookbook A Year of Slow Cooking. It was so creamy, flavorful, and kid-friendly that we fell in love and have been making it for years!
Slow cooker recipes are generally easy to convert to pressure cooker recipes. Making risotto in the pressure cooker is so much easier than on the stovetop, and it’s still creamy and delicious. Plus, it only takes 15 minutes, compared to the hours it takes in a crockpot!
Tip: If you have other slow cooker recipes you’d like to make quicker, we can teach you how to convert slow cooker recipes to the Instant Pot.
Halving and Doubling the Recipe
This makes enough breakfast apple risotto for 6 people. You can certainly divide everything in half to make a half batch.
Likewise, you can scale the recipe up to feed more or to have leftovers. As always, be careful not to go past the “Max Fill” line on your Instant Pot.
🛑 Note: If you are making extra for leftovers, be sure to have extra apple juice, milk, or cream on-hand since the rice will continue absorbing liquid as it cools.
More Instant Pot Breakfast Recipes
You might be surprised by how many ways there are to use your pressure cooker for breakfast, including these popular Instant Pot Breakfast recipes:
- Lemon Cranberry Breakfast Farro is another creamy porridge in the Instant Pot with nutty, fiber-rich farro.
- Pressure Cooker Breakfast Quinoa is a fast and flavorful recipe for hot cereal with quinoa and your favorite toppings.
- Instant Pot Berries and Cream Breakfast Cake is a moist and fluffy bundt cake steamed in your pressure cooker, no need to turn on the oven!
- Instant Pot Breakfast Casserole from Sweet Peas and Saffron is a savory dish with cheesy eggs and veggies
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- 2 tablespoons butter
- 1 1/2 cups Arborio rice
- 2 large apples, cored and diced
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 cup apple juice
- 3 cups milk (I used 1%)
- 1/2 cup dried cherries
- Sliced almonds, optional, for serving
- Select Sauté. Melt the butter in the pressure cooking pot, then add the rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes.
- Add the apples, cinnamon, salt, and brown sugar. Stir in the apple juice and milk.
- Lock the lid in place. Select High Pressure and 6 minutes cook time.
- When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid, and stir in the dried cherries.
- Serve topped with additional brown sugar, a dash of cinnamon, sliced almonds, and a splash of milk.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 189mgCarbohydrates: 55gFiber: 3gSugar: 30gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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