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Instant Pot Lemon Risotto with Asparagus and Peas

Instant Pot Lemon Risotto with Asparagus and Peas in a white bowl with a fork and lemon slices

4 from 1 reviews

Fresh spring flavors wrapped up in the most glorious creamy Instant Pot risotto

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Ingredients

Instructions

  1. Preheat the pressure cooker, by selecting sauté.  Add the butter and olive oil. When butter is melted and slightly bubbling, add onions and leeks, sauté 5-7 minutes or until tender.  Add the rice to the pot and stir for 1-2 minutes until opaque.
  2. Add 3 cups of chicken broth, lemon juice, salt and pepper; stir.  
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  4. Meanwhile, place asparagus in a microwave safe bowl, cover with hot water and microwave for 3-4 minutes until crisp-tender.  Drain and rinse with cold water, to stop the cooking.
  5. When pressure cooking is complete, use a quick release.  
  6. Select sauté and add 1/2 -1 cup of chicken broth; stir for 2 minutes. 
  7. Add peas and asparagus; stir 30 – 60 seconds to heat them through. 
  8. Unplug pressure cooker, add lemon zest, cream cheese, parmesan cheese and chives; stir until well incorporated.
  9. Serve immediately with an extra sprinkle of parmesan and a squeeze of lemon.     

Notes

Keywords: instant pot risotto, lemon risotto, spring food