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Instant Pot Lemon Veggie Risotto | Lexi's Clean Kitchen
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4.97 from 31 votes

Instant Pot Lemon Vegetable Risotto

Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Dinner
Cuisine: Gluten-free
Servings: 4
Author: Lexi


  • 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


  • 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.


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