Instant Pot Lemon Vegetable Risotto

Instant Pot Lemon Veggie Risotto | Lexi's Clean Kitchen

This 10-minute Instant Pot Lemon Veggie Risotto is a flavorful, bright, vibrant, and a creamy Meatless Monday meal! Loaded with broccoli, asparagus, spinach, and peas, it is the perfect dairy-free dish to celebrate the abundance of SPRING veggies!

instant pot risotto in a bowlInstant Pot Lemon Veggie Risotto

I love creamy risotto and was so surprised at how creamy and flavorful this recipe was without adding any cheese! The texture along with the spices and pop of lemon really makes this a simple and flavorful meal or side dish perfect for any night of the week! To make it a full meal, top it with a protein of choice and enjoy!

Instant Pot Lemon Veggie Risotto | Lexi's Clean Kitchen

How to make risotto in the Instant Pot

Watch the video here:

Instant PotIngredients Needed

  • Asparagus
  • Broccoli Florets
  • Fresh Peas
  • Olive Oil
  • Onion
  • Leeks
  • Garlic Cloves
  • Fresh Rhyme
  • Arborio Rice
  • Vegetable Broth
  • Grass-fed Butter
  • Spinach
  • Chives
  • Garlic Powder
  • Lemon

Instant Pot Lemon Veggie Risotto

Want more Instant Pot recipes? Try these:

5.0 rating
23 reviews

Instant Pot Lemon Veggie Risotto


Yield 4
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 57 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Difficulty: Moderate
Author: Lexi
Scale This Recipe

Ingredients

  • 1 bunch asparagus, sliced thin
  • 1 cup broccoli florets
  • 1 cup fresh peas or snap peas
  • 2 tablespoons and 1 teaspoon extra-virgin olive oil
  • 1 onion, diced
  • 1 cup leek, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 1-1/2 cups arborio rice
  • 4 cups vegetable broth
  • 4 tablespoons butter
  • 1 cup spinach
  • 2 tablespoons lemon juice, more to taste
  • 1/2 bunch chives, sliced thin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1 teaspoon lemon zest

Directions

1. Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt and pepper, toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside.

2. In an Instant Pot or pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.

3. Add rice and stir for 1-2 minutes to toast.

4. Add vegetable stock, butter and thyme. Stir well.

5. Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes.

6. Once the time has lapsed, and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.

7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, spices and lemon juice to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives.
8. Serve warm.


Nutrition

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60 comments
May 1, 2017

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60 responses to “Instant Pot Lemon Vegetable Risotto”

  1. I don’t have an instant pot, but this sounds delicious! I’ll have to make it the slow way 🙂

    • Caitlin says:

      Hi I’m wondering if you made it without the instant pot. I really want to make this but I don’t have an instant pot and was wondering how to do it.

  2. Priya says:

    Rissotto looks amazing and healthy with all the spring veggies in!

  3. This looks incredible! Looks like the perfect dish! Yum!

  4. Megan Davis says:

    That looks really, really good! I can’t wait to try this! Thanks for sharing!

  5. Suzette says:

    If using a slow cooker, what are the time conversions?

  6. Mallory says:

    After chopping all the veggies I couldn’t believe how easy it was to make the risotto in the instant pot. Creamy and delicious even without cheese. Thanks Lexi!

  7. Tahl says:

    Sounds delicious, can’t wait to make it! On the instant pot, select high pressure or low pressure for the rice?

  8. Danielle says:

    Can you put veggies in at the same time as rice and do entire dish in instapot? Trying to avoid turning my oven on during hot summer days 🙂

    • Diane says:

      I am in a situation where I stop home from work, start the instant pot, go pick up kids, and by the time I’m home the meal has to be ready. So, I have done everything together in the instant pot. If you do this, your broccoli will be mushy and may even disintegrate–same with peas. So, my modifications have been: do asparagus, leeks, onions in the pot with the risotto. I do not pre-cook anything.. Throw a bag of broccoli florets into the microwave and add it to the risotto at the end. I don’t use peas, but I use an entire bag or more of baby spinach and mix in the spinach and chives at the end of the cook cycle. They soften enough just from the heat of the risotto and don’t require any extra cooking. I know this might not be ideal, but it works with my crazy schedule, and still tastes great!

  9. Kasey says:

    This is delicious! Thank you for the recipe. I would never have believed that you could transform the slow cooking process of risotto to a pressure cooker! Well done!!

  10. megan o. says:

    how long to cook using a traditional slow cooker?

  11. Lenore Hoffmeyer says:

    My sis is a vegan-what would you use instead of butter?

  12. Annette says:

    Did you wash the rice?

  13. Diane says:

    It looks delicious and I plan to make it but am hoping that thin-sliced peas are not really necessary…?

  14. Sarah says:

    Made this tonight. I didn’t have Arborio rice at home so I used pearled barley and increased the cook time to 22 minutes in the instant pot. Absolutely delicious!!!! Served with seared scallops on top.

    5.0 rating

  15. Sarah says:

    I just made this and it was ABSOLUTELY delicious! So easy and everyone loved it! XO

    5.0 rating

  16. Erin says:

    At what point do you add the lemon juice? With the zest or earlier? Thanks

  17. Laila says:

    How would I make this without an instant pot?

  18. Davi says:

    This is the very first dish I’ve made in my IP. It is so fabulous!! It’s so creamy! I could just eat it out of the IP with a spoon!

    5.0 rating

  19. Jo says:

    This looks absolutely delicious! As per some of the other comments I’d love the directions for the non-instant pot recipe.. I’ve looked and there are no stove top directions 🙁 Thank you!!

  20. Bea says:

    Please post your stove top directions.

  21. Mary Jo Brooks says:

    If I need to make a meal to feed 6, can I just add half again as many ingredients? Do I have to adjust the amount of time in the pressure cooker?

  22. Christa says:

    When does the lemon juice go in? You have directions for the zest, but not the juice.

  23. Barbara says:

    I made it with 2 cups of short grain brown rice instead of the arborio rice. They didn’t have fresh peas at the market, so I subbed snow peas. We loved it!

  24. Jessica Suazo says:

    This was incredible! I subbed frozen broccoli & frozen peas, used 2 tbsp of ghee instead of butter & used my stovetop pressure cooker. Turned out perfectly. So creamy & delicious.

    5.0 rating

  25. Christa says:

    Well I added the juice at the end and that worked fine.

  26. Barbara Joyce says:

    Fresh peas, sliced thin? How do you slice peas? Do you mean pea pods or sugar peas? Or do you mean regular peas, and the “slice thin” shouldn’t be there???

    Thanks!

  27. Heather says:

    Would you replace the butter with avocado?

  28. Tracy says:

    Yum! I just made my first IP risotto tonight from another recipe, with kale, and loved it! Now can’t wait to try this one! Sooo much faster in the IP than the stovetop stir, stir, stirring traditional method, and still super delicious! I added plenty of lemon juice and some zest, and will do the same here. :~)

    5.0 rating

  29. AMY says:

    We just made this for dinner and it’s amazing!! The only change we made was frozen peas instead of fresh and the texture held perfectly.

    Any chance you haven have nutrition info? THanks so much!!

    5.0 rating

  30. Susan says:

    This was sooooo yummy, thanks! I only like homemade Rissoto. I made it a while back, forgot spinach but it was fine, then typed up the recipe to add to my reciipe binder. I lost all my bookmarks on this tablet once so I don’t want to risk loosing this great recipe.

    5.0 rating

  31. Susan says:

    In addition to my comment above, I wanted to say it freezes great too! I had frozen 2 packs months ago and just finished the last one. It is almost as good as the day I made it. Thank you for posting such as great recipe!

    5.0 rating

  32. Punam Paul says:

    This looks incredibly Good! Am always looking for new recipes to make easily. Will definitely be trying them.

    5.0 rating

  33. Renee Jorg says:

    Thank you so much for sharing your lemon risotto recipe. I love risotto and this is my first time to make one with my Instant Pot. It was absolutely scrumptious. I am most grateful . Mahalo nui.

    5.0 rating

  34. Deb says:

    I found the onion to taste stewed. This is only the second time using my instant pot so I may have done something wrong but next time, I’ll be sure to add a much smaller onion.

  35. joan Abington says:

    Any thoughts of testing this recipe with Cauli Rice?

    5.0 rating

  36. Aurora Kaiser says:

    Tastes even better than it sounds! Highest marks from my husband , too

    5.0 rating

  37. Jessie says:

    Made this and it’s delicious! Followed the recipie and it’s more veggies than it looks like in the picture, which I think is good. However, it took a lot longer than 5 minutes to prep everything. I’ll definitely be making this again.

  38. Fancy says:

    We are not experienced Instant Pot users, but this recipe came out great and we both loved it! We didn’t have arborio rice so we used basmati and it worked great. We were a bit confused as to when to add the lemon juice, so stirred it in just before we removed the rice from the pot. Delicious dish. Next time I make it I’m going to add mushrooms, maybe stir cooked mushrooms in at the end. There are so many things you could do with this recipe to change it up!

    5.0 rating

  39. Melissa says:

    Fantastic recipe, but the description is quite misleading on the necessary time required. (You can’t roast veggies for 20 minutes in Step 1 and then say the whole recipe takes 15. I’d say start to finish this recipe took 45 minutes, though much of the time was waiting for veggies to roast or waiting for the Instant Pot to come to pressure.) Also, the recipe neglected to say when to add the lemon juice, though I assumed it was with the zest at the end.

    I substituted cauliflower for broccoli, but otherwise followed the recipe to a tee. Delicious and easy!!!

    5.0 rating

  40. Rachael says:

    I never leave comments on recipes but I had to on this one because it is amazing! No more baby sitting the rice over the stove. So quickly, easy & delicious. Thank you!!

    5.0 rating

  41. Janie says:

    Made this tonight and it was excellent! The texture was perfect and creamy and it was extremely flavorful. Easy too! Will definitely make again!

    5.0 rating

  42. Helen Jamison says:

    How could I make this in slow cooker! Thanks and BTY I made your 3 layer chocolate cake and it is FABULOUS! I made a caramel icing! Helen

  43. Cass says:

    I’m not sure how this magic happens in the instant pot, but it is delicious. I added more lemon cause..duh! And I did half almond milk & half chicken broth to use up my Malk in the fridge. But it was so creamy, and SO delicious. thanks!!

    5.0 rating

  44. Jodi says:

    LOVED this recipe and very easy to make. Such a winner..thanks, Lexi!

    5.0 rating

  45. Annie says:

    Just made this and it’s tasty! It made my Instant Pot show the “burn” error twice, but I turned it off, added more liquid, and turned it back on. It never got to complete the seven minute pressure cooking cycle (or even really start the pressure cooking, I think?) But it still turned out creamy and cooked through as far as I can tell. And it’s good! I think the rice was burning on the bottom.

    5.0 rating

    • Lexi's Clean Kitchen says:

      Hi Annie! So glad it turned out okay. Unfortunately, we’ve found that not all IPs act the same. If the liquid amount didn’t work for you, make a note so the next time you make it, add in a bit more liquid!

  46. Danny D. says:

    We loved it!

    5.0 rating

  47. @schmitzkids says:

    So quick, easy, healthy and delicious! Keeping this recipe for sure!!! Was a hit with everyone

    5.0 rating

  48. MM says:

    3rd or 4th time making this recipe 🙂
    I added mushrooms to the oven veggies. This is just easy and fantastic and decadent even with less butter 🙂

    Thank you!

    5.0 rating

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