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:

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Instant Pot Lemon Vegetable Risotto

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Gluten-Free

Ingredients

Scale
  • 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
  • 11/2 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

Instructions

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

  • Serving Size: 4
  • Calories: 480
  • Sugar: 6g
  • Sodium: 872mg
  • Fat: 14.9g
  • Saturated Fat: 8g
  • Carbohydrates: 72.6g
  • Fiber: 6.4g
  • Protein: 14.1g
  • Cholesterol: 31mg

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69 comments
May 1, 2017

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69 Responses

  1. Really wish questions could be and and the recipe updated. Many people, myself included don’t have a pressure cooker and I don’t see an alternative method.

  2. So delicious. Your taste buds will thank you and the smell in your house will delight you. I need to give this 6 stars.

    5.0 rating

  3. I’ve made this recipe numerous times – all with great success! Sometimes I substitute kale for spinach. Sometimes I add red peppers because I have them. This always turns out beautifully and is so easy to make. No one can believe risotto made in the instant pot tastes so good!

    5.0 rating

  4. This sounds delicious buuuuutttttt……you know it’s not “dairy free” right? It calls for grass-fed butter…..might as well add cheese too and make it extra creamy. A nice vegetarian option but not vegan

    4.0 rating

  5. Loved this perfect instant pot meal – the lemon is in perfect balance with the savory thyme, the roasted veggies and the arborio rice.

    5.0 rating

  6. 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

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

    5.0 rating

  8. 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

    1. 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!

  9. 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

  10. 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

  11. 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

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