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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 Lemon Veggie Risotto
Instant Pot Lemon Veggie RisottoI 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!
How to make risotto in the Instant Pot
Watch the video here:
Ingredients Needed
Ingredients 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
Want more Instant Pot recipes? Try these:
- Paleo Chicken and Broccoli
- Hard Boiled Eggs
- Beef Barbacoa
- Chili
- Chicken Cacciatore
- Instant Pot Taco Meat
- How to Cook a Whole Chicken in the Instant Pot
Instant Pot Lemon Vegetable Risotto
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
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: 4gCalories: 480kcalCarbohydrates: 72.6gProtein: 14.1gFat: 14.9gSaturated Fat: 8gCholesterol: 31mgSodium: 872mgFiber: 6.4gSugar: 6g
Can brown rice be used in this recipe and still only take 7 minutes in the instapot?
Cook time will be different!
Absolutely delicious recipe! Thank you so much for sharing it!
Loved this recipe! I had to make some substitutions bc i was trying to use veg I had on hand but I found this recipe very flexible! I used all broccoli and no asparagus and stirred in 2 cups of chopped mixed baby greens. Will defo make again!
Yum! Loved this. I made a few tweaks. No peas but added red capsicum, mushrooms and fresh corn. Also I am not vegan so added ½ can of Parmesan. I also cut butter and oil back by half. But it was so flavoursome! Love the addition of the lemon zest – added so much to the dish. Yum 😋
Is there a recipe for this that isn’t in the instant pot? I would love to make this! Thank you 🙂
Such a delicious and simple spring/summer recipe!
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.
https://lexiscleankitchen.com/how-to-make-risotto/
Can this recipe be doubled as is or would cook time need to be adjusted?
The cook time should stay the same!
So delicious. Your taste buds will thank you and the smell in your house will delight you. I need to give this 6 stars.
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!
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
Loved this perfect instant pot meal – the lemon is in perfect balance with the savory thyme, the roasted veggies and the arborio rice.
So glad you enjoyed 🙂
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!
So quick, easy, healthy and delicious! Keeping this recipe for sure!!! Was a hit with everyone
So happy!
We loved it!
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.
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!
LOVED this recipe and very easy to make. Such a winner..thanks, Lexi!
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!!
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
Made this tonight and it was excellent! The texture was perfect and creamy and it was extremely flavorful. Easy too! Will definitely make again!