Easy Instant Pot Lemon Risotto

This creamy Lemon Risotto takes a fraction of the time to cook in your Instant Pot.

– 2 tablespoons extra virgin olive oil – 3 large shallots, minced or grated (try using this mandoline to grate!) – 3 large garlic cloves, minced, pressed, or grated – ½ teaspoon salt – 1 ½ cups Arborio rice – 3 cups chicken stock or chicken broth – 2 tbsp lemon juice – 1 tablespoon butter – ½ cup Parmesan cheese – parsley, lemon zest, and black pepper for garnish


Set the electric pressure cooker to the Sauté function. Add the oil to the inner pot. – When the oil is hot add the shallots, garlic, and salt and stir them until tender.


Add the rice, chicken stock, and lemon juice. Stir to scrape up any browned bits on the bottom of the pot. Cook on high pressure 8 minutes.

Do a controlled release, releasing just a little bit of pressure at a time until the pin goes down. Stir in the butter until melted. Set the Instant Pot on simmer until the contents thicken.

Turn the Instant Pot off. Stir in the Parmesan Cheese.

– Sprinkle with parsley, lemon zest, and freshly ground black pepper to serve.

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