Instant Pot Creamy Lemon Risotto

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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. 

Close up overhead picture of lemon risotto made in an Instant Pot with peas, fresh parsley, parmesan, and a lemon wedge, next to some rolls.

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. 

Pinterest image promoting Instant Pot Lemon Risotto, featuring creamy lemon risotto with parmesan cheese and parsley in a white bowl, with some rolls and additional parsley on a gray plate

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!

Adding frozen peas to lemon risotto cooked in an Instant Pot

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.

Overhead shot of creamy lemon risotto made in an Instant Pot.

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. 

Close of of lemon risotto made in and Instant Pot with peas, parmesan, and fresh parsley next to some rolls.

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:

Do you LOVE this recipe?
Leave us a review below to tell us why!

Close up overhead picture of lemon risotto made in an Instant Pot with peas, fresh parsley, parmesan, and a lemon wedge, next to some rolls.

Instant Pot Creamy Lemon Risotto

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 15 minutes
Total Time: 30 minutes
Course: Pasta
Cuisine: Italian
Keyword: instant pot arborio rice, instant pot lemon risotto, pressure cooker 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. 
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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.


Serving: 1g | Calories: 319kcal | Carbohydrates: 42g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 562mg | Fiber: 8g | Sugar: 8g


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