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




  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.     


Keywords: instant pot risotto, lemon risotto, spring food