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
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
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.
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- 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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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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