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:

Instant Pot Lemon Veggie Risotto

Prep Time 00:10 Cook Time 00:27 Inactive Time 00:20 Total Time 00:57 Serves 4


  • 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
  • 1/2 bunch chives, sliced thin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice, more to taste


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.

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50 comments on “Instant Pot Lemon Vegetable Risotto

    • 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.

  • 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!

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

  • 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 🙂

    • 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!

  • 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!!

  • 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

  • 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

  • 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!!

  • 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?

  • 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!

  • 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

  • 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???


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.

  • 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.

  • 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

  • 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

  • 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


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