Instant Pot Lemon Risotto


Instant Pot for the Win!

I am all about my Instant Pot.  I use it for mac-n-cheese, chicken, mashed potatoes, cheesecake and now this Lemon Risotto.  

Risotto is one of my favorite sides but it can be a real pain to make.  A few weeks a go I was over at a friends home and her daughter was talking about making her famous Lemon Risotto and I just couldn’t stop thinking about it.  The thing was though is I didn’t want to stand over a stove stirring for 30-45 minutes so I decided to take a chance and see what the IP could do… and I was NOT disappointed.  It will be real hard to get me back over the stove for risotto again.

Lemony Goodness

I am a big fan of lemon anytime of the year but there is just something extra special about it in the warmer months.  This summer, in particular, we are reach record breaking temps almost everyday so a heavy dinner is not sounding so good.  

This risotto is filling but it is not too heavy making this a perfect dish for a summer night.  I served it with some roasted salmon and it was just right.  It would also be great with roasted chicken or grilled shrimp, perfect for a date night.  Trust me I will be making this again & again.


Risotto Time!

6-8 servings

Instant Pot Lemon Risotto

Risotto has never been easier than in an instant pot. It comes out cooked perfectly making this Lemon Risotto and dish you make again and again.

5 minPrep Time

25 minCook Time

35 minTotal Time

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4 tablespoons butter (divided)
2 tablespoons olive oil
1 onion, chopped
3-4 springs fresh rosemary
3 garlic cloves, minced
2 cups arborio rice
1 teaspoon salt
1 teaspoon pepper
1/2 cup white wine (optional)
4 cups chicken stock (or broth, extra if not using wine)
3/4 cup grated parmesan cheese
2 tablespoons lemon zest (1-2 lemons depending on size)
2-3 tablespoons lemon juice (1-2 lemons depending on size)
1-2 cups arugula or baby spinach, chopped (I use a combo of both)
Optional Toppings
Lemon slices
Lemon zest
Chopped parsley
shaved parmesan


Place Instant Pot (IP) on saute
Add in 2 tablespoons butter and olive oil, heating until butter melts, stirring often
Add in onion & rosemary sprigs and cook for 3-4 minutes, stirring often, until onion is softened
Add in garlic and cook for an additional 2-3 minutes
Stir in rice, salt & pepper and cook for 3-4 minutes letting the rice toast a little
Pour in white wine and stir, scraping up any little bits from the bottom
Once wine has reduced by half, remove the rosemary sprigs
Turn Instant Pot off by hitting cancel
Add in chicken stock and stir to combine
Place lid on Instant Pot and lock in place, making sure the valve is on SEAL
Set Instant Pot on pressure cooker mode, or manual (depending on your model) and set timer for 5 minutes
After IP beeps, QUICK RELEASE the valve and once done remove the lid
Stir in cheese, lemon zest, lemon juice and spinach
Let sit for a few minutes
Place into serving dish (or individual bowls) and top with whatever optional toppings you would like


The leftovers are AMAZING!!

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