Instant Pot Creamy Lemon Risotto
Instant Pot Lemon Risotto is creamy, bright, and zesty with baby peas, parsley, and lemon juice for a well-rounded, quick-and-easy side dish.
Risotto is traditionally made on the stovetop. It requires lots of time and attention, as you slowly stir in hot broth a little at a time as the rice absorbs it.
However, with a pressure cooker, you get the same creamy texture without the babysitting. This is truly a set-it-and-forget-it side dish that cooks in just 5 minutes.
Don’t be surprised if this creamy lemon risotto recipe turns you into an Instant Pot risotto die-hard!
Update: Risotto is always creamy and comforting, so I’ve updated this post with new instructions and photos to help your Instant Pot risotto come out perfectly every time.
How to Make Creamy Instant Pot Lemon Risotto
This creamy lemon risotto recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
If you’re looking for a light and refreshing one-pot side dish for the pressure cooker, this risotto is for you.
Start by softening onion in butter and olive oil until translucent. Then, you’ll use the sauté setting to toast your grains until they’re opaque. (Just like you would on the stovetop.)
Add your liquids, lock your lid in place, and let the machine do the work!
After a 5-minute cook time, release the pressure and open the lid to reveal tender and creamy risotto. Finish with frozen baby peas and melted parmesan cheese, and you’ve got the perfect side!
What Kind of Rice for Instant Pot Risotto?
Look for Arborio rice or risotto rice for this recipe.
It holds its shape better than short-grain or softer varieties, and it won’t be lumpy or stiff like long-grain rice. Plus, the rice itself adds a creaminess to the finished dish—no need for heavy cream.
Arborio is native to northern Italy, where risotto originated. And it’s easy to find in most well-stocked grocery stores and online.
Serving & Storage Suggestions
We love to pair it with spiral ham or easy grilled Lemon Pepper Pork Chops.
Risotto is best enjoyed straight away. As it sits, the risotto rice will absorb more liquid and your dish will become tighter and stickier. If this happens before you sit down to eat, you can always stir in more broth and heat through just before serving.
Leftovers will be just as tasty, but much stickier. You may be able to shape the risotto into cakes for pan-frying on the stove.
Store leftover risotto in an airtight container in the fridge for up to 3 days.
More Creamy Risotto Recipes
Now that you’re probably hooked on how easy Instant Pot risotto is, you’ll love these other creamy side dishes:
- Instant Pot Saffron Risotto has a tell-tale golden hue and crunchy almonds for an elegant, but easy side dish.
- Pressure Cooker Risotto Bolognese is a fast and easy one-pot dinner with meaty sausage, bacon, and tomato.
- Roasted Cauliflower Barley Risotto is a new approach to Instant Pot risotto with nutty barley instead of risotto rice.
- Apple Cherry Breakfast Risotto is a sweeter version of your favorite rice dish perfect to start your day.
- Thai Green Coconut Curry, Pork and Lime Risotto from Tidbits is a total flavor punch with South Asian flair and protein all in one bowl.
- Spinach and Goat Cheese Risotto in the Pressure Cooker is delicate and tangy with fresh goat cheese.
- Instant Pot Risotto with Shrimp from Two Sleevers adds big flavor and light protein to this classic Italian dish.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Creamy Lemon Risotto
Instant Pot Lemon Risotto has a lemony flavor and creamy texture thanks to Arborio rice and melted parmesan cheese, plus bright green peas for color.
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 1/2 cups Arborio Rice
- 2 tablespoons lemon juice
- 3 1/2 cups vegetable or chicken broth
- 1 1/2 cups frozen baby peas
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly grated Parmesan grated cheese, plus extra for serving
- Salt and fresh pepper to taste
- Select Sauté to preheat the pressure cooking pot. When hot, add oil and 1 tablespoon butter. When the butter has melted, sauté the onion until tender, approximately 5 minutes.
- Add rice to the cooking pot and cook, stirring frequently, until rice becomes opaque, about 2 to 3 minutes.
- Add the lemon juice and 3 cups broth. Cover and lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off and use a quick pressure release. When the valve drops, carefully remove the lid.
- Select Sauté and stir in the baby peas and remaining 1/2 cup of broth. Cook uncovered, stirring occasionally for 1 to 2 minutes until peas are heated through.
- Stir in cheese, fresh parsley, 1 teaspoon of lemon zest, and remaining 1 tablespoon butter. Add salt and pepper to taste.
- Serve immediately topped with additional grated Parmesan cheese.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 562mgCarbohydrates: 42gFiber: 8gSugar: 8gProtein: 10g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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This recipe is a keeper! My husband and I both like lemon and I’m so glad to have discovered a wine substitute. I was a little skeptical about the 5 minutes but was proven wrong (although I did wait 5 more minutes to do a quick release). The risotto was still fairly wet when I removed the lid so I left out the rest of the liquid and just added peas, salt, pepper, zest, and a bit of parmesan.
Thanks Lulu – glad it was a hit!
When making a traditional Risotto I usually put white wine in for the first liquid measure, then the broth. I see the Bolognese Risotto uses Marsala similarly. Would I adjust the broth in equal measure to the amount of wine added (guessing 1/4-1/2 cut of white wine) and would that alter the remaining time?
I would add 1/2 cup of wine and cook it for 2 minutes just like in the bolognese risotto recipe and then add the broth and lemon juice and continue with the recipe with no other changes. Enjoy!
I couldn’t believe this was possible, but was blown away how delicious this was! We loved it so much that we are serving it to go alongside our ham for Easter dinner. It seems so spring-like!
That’s awesome – thanks Molly!
I took leftovers to my office and everyone went wild when they smelled it! One of my favorites. Thank you.
Great! Thanks Janet 🙂
Can I sub white basmati rice for the arborio?
Hi Katie – no, not in this recipe. You really need the arborio rice to give risotto it’s creaminess.
Made this yesterday and it was a hit all around at dinner, loved it. Nice and easy, it will join my dinner rotation.
Can I cut the recipe in half? Will it still be successful result?
Yes, you can easily cut this recipe in half with no problems. Enjoy!
This looks fabulous! I am thinking of making it for a dinner party this weekend. Just want to confirm – no salt or pepper added at all until the very end (and to taste)? Any guesstimate as to how much of each you typically use? Another friend is hosting and I am planning to make it there, so I was going to portion out all of my ingredients ahead of time to bring along. Thank you!
Thanks Anissa – No salt and pepper added at all until the very end – a lot will depend on how salty your Parmesan cheese is. If you take 1 teaspoon of salt and 1 teaspoon of pepper, that should be plenty. Enjoy!
My kids aren’t a big fan of peas. Could I make this without the peas? If so would I need to change the amount of broth or the cooking time?
Hi Chez – sure you can make it without the peas. You won’t need to make any changes.
Barbara, I have a TON of Thai short-grain sweet (sticky) rice in my freezer that I normally steam. Could I use that in a risotto?
Hi CJ – yes, I think that would work well. Let me know if you try it.
I did try it, and if you eat it immediately, it works. I don’t know how fast Arborio thickens, but the sticky rice got stuck really quickly. At least I now have a use (besides Thai) for this rice! Thanks.
Sounds like you may need to add a little bit more liquid next time. Thanks for the update 🙂
I just made this tonight. It was absolutely delicious. I subbed fresh spinach for the peas and added some 21 count defrosted shrimp. It was restaurant quality…
That sounds wonderful!
I had to come over and have a read – WOAH! Never thought to do this, I am going to try it!
Definitely try it and let me know!
I just made this and it came out very well. My husband’s comment, “Honey, I could eat a LOT of that!”
What if I want to double this recipe to serve 12? I wonder if my 6qt. Instant Pot will accommodate that.
Any thoughts on that or how to adjust the timing? If not, I guess I’ll make 2 batches.
Also, my Instant Pot doesn’t have a simmer. It seemed to work fine on “warm”.
I think you could easily double the recipe in your 6 qt. Instant Pot without changing the timing. On the Instant Pot, the simmer setting is Saute adjusted to low. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Pressure cooker risotto is fabulous. So glad it was a hit at your house.
Hi Barbara since recently purchasing an Instant Pot I have tried twice to cook risotto but on both occasions the pot has overheated and I have ended up with burnt rice on the bottom of the pot. Please advise how I can avoid this. Many thanks.
Hi Pam – it sounds like you’re losing too much liquid when you’re pressure cooking. Make sure your gasket is in properly and no steam is coming out around the sides of your lid. Once pressure is reached you shouldn’t see much steam being released.
Have you ever tried making a risotto with sort grain brown rice?
I haven’t tried it, but I would probably work fine. Your cook time would be increased, probably about 22 minutes. Let me know if you try it.
Hey Barbara – we are so thrilled that it worked in the pressure cooker. I had one for years and stop using it for a long time. I think I will take that thing out- dust the cob webs off and start using it again! Thanks for adding our link! So Nice! xxoo
Warmly, Anna and Liz
Definitely pull out that pressure cooker and get cooking. You’ll be glad you did. Thanks for sharing the original recipe. 🙂
Greetings, Barbara! We’re overjoyed that everything turned out well in the pressure cooker. I had one for years and had not used it in quite some time. I’m going to pull that item out, clean it up, and start using it again! Thank you for including our site. It’s wonderful.
I love this idea, think I have to try it with a lower-glycemic type of rice.
Thanks Kalyn – Let me know what rice you used.
mmmmmm I love lemon risotto with peas. It’s what sold me on risotto!