Instant Pot Risotto Carbonara

An Italian Carbonara focuses on three key things: cheese, eggs and bacon/pancetta/guanciale. It’s practically breakfast for dinner. And since my take on a classic Spaghetti Carbonara is one of my most popular recipes, it only made sense to transform it into the most amazing risotto dish ever with little effort. I give you the most outrageous Risotto Carbonara, done to simple perfection.

Risotto Carbonara
2 large shallots
Begin with two large shallots…
Diced shallots
…and dice them up.
Adding olive oil to Instant Pot
Add some olive oil to the Instant Pot and heat it up.
Adding diced pancetta to the pot
Toss in some diced pancetta (or thick-cut bacon or guanciale).
Sautéing pancetta
Sauté for a few minutes in the oil…
Sautéing pancetta
…until it becomes slightly crispy and fully cooked.
Slotted spoon removing pancetta from the pot
Use a slotted spoon to remove the pancetta from the pot…
Placing pancetta in a paper towel-lined bowl
…and place in a paper towel-lined bowl. Set aside.
Grease in pot
Make sure you leave all that amazingly flavorful grease and oil in the pot!
Adding shallots to pot
Now, let’s add in our shallots.
Sautéing shallots
Allow them to sauté for a moment…
Adding white wine to pot
…and then pour in some dry white wine.
Deglaziong pot
Deglaze the bottom of the pot ( free it up of any browned bits so its nice and smooth).
Adding garlic to pot
Add in some garlic and sauté for another moment.
Adding arborio rice to pot
Now we need to add in our rice! For risotto, make sure you use Arborio rice (no other substitution will do for a risotto)
Sautéing rice
Sauté the rice with the veggies in the wine/oil for a moment.
Pouring broth in the pot
Pour broth in the pot…
Stirring pot
…and give everything a good stir. Secure the lid and cook at high pressure.
Eggs, Parmesan cheese and salt
While the rice is becoming risotto, take 3 eggs, grated Parmesan and some salt…
Eggs, Parmesan cheese and salt whisked
…and whisk them together into a bowl. Set aside
Adding butter to pot
When the risotto’s done cooking, add in some butter (I cut it into pats to melt quickly and more evenly)…
Stirring butter into risotto
…and stir until combined.
Adding cream to the pot
Give the pot some heat. Add some cream (which deviates from a traditional carbonara – but you know me! Always unconventional with cooking).
Adding nutmeg to pot
…and a little bit of ground nutmeg.
Stirring pot
Stir the pot until fully combined into the risotto.
Adding cheesy egg mixture to pot
Now it’s time to add the cheesy egg mixture – essential to any carbonara.
Stirring pot
Stir it into the risotto…
Stirring pot
…until it’s fully combined and the egg is heated through.
Adding more cheese to pot
And now for the final touches, add in some grated Pecorino Romano (or more Parmesan) cheese…
Returning pancetta to the pot
…and return the pancetta to the pot.
Adding optional peas to pot
If you’re into some sweet peas in your carbonara, feel free to add some frozen ones now (if using, the heat of the pot will have them thawed and warm within a minute).
Stirring pot
Give everything a final stir.
Plated risotto
Plate it up.
Man showing risotto
Go on. Show off this simple masterpiece you’ve just created.
Man eating risotto
And go on, again. You’ve earned that taste.
Man looking suprised
You’re going to be quite surprised and pleased with yourself. You’ve just made something very rich and very special.
Another man trying carbonara
So much in fact you’ll want to call a friend and/or loved one to try some out.
Another man enjoying carbonara
The look on their face will say it all…
Another man really enjoying carbonara
…so much that they may even look like they’re in foodie ecstasy and want more. Risotto Carbonara is AMAZING!
Yield: 6

Instant Pot Risotto Carbonara

Instant Pot Risotto Carbonara

An Italian Carbonara focuses on three key things: cheese, eggs and bacon/pancetta/guanciale. It's practically breakfast for dinner. And since my take on a classic Spaghetti Carbonara is one of my most popular recipes, it only made sense to transform it into the most amazing risotto dish ever with little effort. I give you the most outrageous Risotto Carbonara, done to simple perfection.

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 10 minutes
Total Time 21 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 8 ounces diced pancetta (or guanciale or thick-cut bacon, diced)
  • 2 large shallots, diced
  • 1/4 cup dry white wine (like a Chardonnay - see Jeff's Tips)
  • 3 cloves (1 tablespoon) garlic, minced or pressed
  • 2 cups Arborio rice
  • 4 3/4 cup garlic or chicken broth
  • 4 tablespoons (1/2 stick) salted butter, cut into 4 pats
  • 3 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 1/2 cups heavy cream or half-and-half
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup grated Pecorino Romano (see Jeff’s Tips)
  • 10-16 ounces frozen peas (optional)

Instructions

  1. Add the olive oil to the Instant Pot and hit Sauté and Adjust to the More or High setting. After 3 minutes of the oil heating, add the pancetta and sauté for 8-10 minutes, until beginning to crisp. Use a slotted spoon to transfer the pancetta to a paper towel-lined bowl, leaving all the oil and juices in the pot. 
  2. Add the shallots and sauté for 3 minutes, until softened. Then, add the wine and deglaze (scrape) the bottom of the pot, freeing it from all the browning from the pancetta. Add the garlic and sauté for 1 minute more. 
  3. Add the arborio rice and combine with everything. Then, add the broth and stir well. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done. 
  4. Meanwhile, in a bowl, whisk together the eggs, grated Parmesan, and salt. Set aside. 
  5. When the lid’s off the pot, hit Cancel and then hit Sauté and Adjust to the More or High setting. Stir in the butter until melted and combined. Then, add the cream and nutmeg followed by the cheesy egg mixture. Cook stirring the risotto constantly until until the mixture cooks through, about 3-5 minutes. Hit Cancel to turn the pot off. 
  6. Add the Pecorino Romano and return the pancetta to the pot. If using peas, add them now as well (NOTE: they will thaw and heat up within a minute of stirring in with the hot risotto). Once combined, serve immediately. 

Jeffrey's Tips

Whether you choose diced pancetta (pork belly), guanciale (pork cheek/jowl) or thick-cut bacon, just make sure you sauté it long enough in Step 1 until fully cooked before removing with the slotted spoon.

If you don’t wish to use wine, pour in 1/4 cup of broth in Step 2 to deglaze. 

If you don’t feel like getting Pecorino Romano for Step 6, you can certainly use another 1/2 cup of Parmesan.  

Reader Interactions

Comments

  1. Janis Olsn

    I made this for dinner last night. My husband, who calls rice “the dreaded rice” had 2 helpings of this IP risotto carbonara!! It was so delicious I could have taken a bath in it (as my Mom used to say).

    I had all ingredients on hand, used bacon instead of pancetta. I also didn’t have Arborio so I used a premium short grained rice. I used the entire package of bacon including the drippings. I will make this again, but I will drain off a lot of the grease.

    I HIGHLY recommend it!

  2. Cynthia

    This was superb! The whole family loved it especially my two kiddos! It was such a quick and easy dinner to make. It was so decadent even though I used half and half instead of heavy cream. Will make over and over again. Yummy 😋

  3. Ron

    Really good. I used bacon, as real deal pancetta was $4.50 an ounce at my local. My only suggestion is that the recipe calls for 2 cups of rice, which leaves about 1/4 cup in a 1 lb. bag, which isn’t going to be used anytime soon. I added another 1/2 cup of broth to finish off the bag. Maybe I should’ve gone for more wine?

  4. Ronni

    Made this dish tonight used bacon it was great a little rich would prefer to use this as maybe a side dish to chicken pork entree! You knocked another one out of the park ⚾

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