This Instant Pot Lemon Pea Risotto is a show stopper but secretly only takes a couple minutes to put together! Impress your guests by serving this pretty but simple dinner!
Risotto In The Instant Pot
I absolutely love risotto. I wish you could have seen my face when I had brought H to one of my favourite restaurants (because of the risotto… lol) for risotto but turns out it was on their dinner menu only. I was so disappointed! However, the waiter went to check with the kitchen and they had everything prepped for dinner service already so they were happy to accommodate our risotto orders!
Risotto is also one of my favourite things to see the chefs on Hell’s Kitchen cook during dinner service because of how angry Gordon Ramsey gets when the chefs f it up. I still remember one chef going on about how easy risotto is and how they really shouldn’t be messing it up so I got to thinking “how hard can it really be?” Well, turns out it’s not so much that it requires a lot of babysitting on the stove with the constant stirring. After that, I just decided to enjoy my risotto at a restaurant.
However, after I got the Instant Pot, I heard murmurings in a Facebook group of how easy it was to make risotto in the IP and my ears perked up. Risotto in the Instant Pot? I’ll bite. After a couple attempts at the liquid to rice ratio, I present to you… the easiest Risotto in the Instant Pot! This appliance really streamlines the process when it comes to making this Lemon Pea Risotto.
SO WHAT’S AN INSTANT POT?
I have the Duo Plus 9 in 1, 6 Qt Instant Pot. Actually, I have two of them! The Duo Plus replaces 9 commonly used kitchen appliances – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Yogurt Maker, Cake/Egg Maker, Sauté/Searing, Steam, Warm and Sterilize. It’s quite the multi-use product! Plus, because this is using the Instant Pot, it falls under the #OnePotRecipe category too! Minimal dishes! Win-Win-Win!
What You Need to Make Risotto in the Instant Pot
The ingredients are simple, this risotto recipe’s focuses on lemon and peas as its flavouring but you can very easily change it up.
- butter
- shallots
- white wine
- arborio rice
- lemon juice + lemon zest
- stock
- salt/pepper
- peas
- parmesan
How To Make This Instant Pot Lemon Pea Risotto
- On sauté mode, melt your butter in the Instant Pot and once it’s melted, add your shallots. Cook them for around 1-2 minutes, until they’ve soften.
- Next add your white wine, give it a stir, then add in the arborio rice. Stir the mixture for another minute, letting some of the wine cook out before adding in the lemon juice. Continue to stir for another minute.
- Add in the broth, some salt and pepper, and then put on the Instant Pot lid and switch the setting to manual pressure.
- Set the Instant Pot on pressure for 5 minutes and then let the pot natural release for 10 minutes afterwards before quick releasing.
- After carefully opening the lid, stir in your peas, lemon zest, and parmesan. Serve with more parmesan if desired.
Tips and Notes On Making This Instant Pot Lemon Pea Risotto
- Do you need to rinse your rice for risotto? No. The starchy stickiness of arborio rice is exactly what you need to get that silky texture of traditional risotto.
- Don’t want to use wine in this Instant Pot risotto? Replace it with broth.
- Want to change things up a little? Add in a mixture of mushrooms such as oyster, and shiitake mushrooms in after the shallots. Boom, two recipes in one!
- While I have made this to take to work, I wouldn’t meal prep this Instant Pot Risotto for the long haul as your lemon pea risotto will be much less creamy and smooth after staying in the fridge for too long. The longest I’ve kept it in the fridge was 2 days.
- I use frozen peas for this recipe as the heat from the risotto is enough to cook it through but if you’d like to use fresh peas, that’s fine as well!
What to Serve with Lemon Pea Risotto
While this Instant Pot lemon pea risotto itself can be a complete meal on it’s own, here are some ideas of what to serve with it if!
- seared scallops (check out my spicy honey garlic scallop recipe)
- seared shrimp
- crispy chicken thighs (check out my delicious pomegranate glazed chicken thighs or honey lime garlic chicken thighs)
Instant Pot Lemon Pea Risotto
Ingredients
- 3 tbsp butter
- 2 shallots, diced finely
- 1/3 cup white wine
- 1.5 cups arborio rice
- 1 lemon , juice + lemon zest
- 3 cups chicken stock
- 1 pinch salt/pepper
- 1 cup peas, frozen or fresh, up to you
- 0.5-1 cup parmesan
Instructions
- On sauté mode, melt your butter in the Instant Pot and once it’s melted, add your shallots. Cook them for around 1-2 minutes, until they’ve soften.
- Next add your white wine, give it a stir, then add in the arborio rice. Stir the mixture for another minute, letting some of the wine cook out before adding in the lemon juice. Continue to stir for another minute.
- Add in the broth, some salt and pepper, and then put on the Instant Pot lid and switch the setting to manual pressure.
- Set the Instant Pot on pressure for 5 minutes and then let the pot natural release for 10 minutes afterwards before quick releasing.
- After carefully opening the lid, stir in your peas, lemon zest, and parmesan. Serve with more parmesan if desired.
Did you master this risotto and want to try something a little different? My friend Julia from Imagelicious recently uploaded this delicious Instant Pot Beet Risotto! It’s perfect if you want to change up the flavour.
WANT TO TRY ANOTHER EASY INSTANT POT RECIPES? CHECK THESE RECIPES OUT
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Email: [email protected]
Vlogs/Recipe Videos: Youtube
Gloria
I am a huge risotto lover. This sounds awesome. I will find a way to make this work in my pressure cooker. I could eat a bowl of this all by itself for dinner any night of the week.
Lisa
I just got an Instant Pot over the holidays and after a rocky start, I’m coming around to it. Definitely going to give your pea risotto a go — who knew you could do such a beautiful job with a pressure cooker? I think this would be an ideal Valentine’s dinner for me and my sweetie along with some grilled shrimp! YUM!
Annemarie
How nice of that restaurant to make you risotto for lunch. :) I do love making stovetop risotto (I’ve minimized the babysitting), but I do agree that the Instant Pot makes it even easier. I love the simplicity of your flavors here and how you are letting the rice shine. Very Italian flavor profile! I’ll have to pull my IP and give your recipe a try!
Tina
I have never had risotto before but it sounds amazingly fresh with peas and lemon. Even thought I don’t have an instant pot, I think I am going to try this on the stove top. If you constantly have to stir it, I will have to get creative with the entree. Maybe make this while baking a roast, Yea, that could work. Can’t wait to try this, thanks for the recipe!
Marisa Franca
We love our risotto — my mamma would make it perfectly every single time. She had the knack and she was Italian! I don’t make it as much as I should since we certainly enjoy it. I like the fresh idea of peas — a great springtime vegetable in Italy. But something I didn’t know was you can now make risotto in an Instant Pot. What an amazing piece of kitchen equipment. I’m saving this recipe – I have hopes for an Instant pot.
Stef
I’ve only ever made risotto on the stove and it took FOREVER! I must try your Instant Pot recipe. I love the flavor idea as well. It sounds so fresh. Thanks for the suggestion!
Dana
I haaaate when I go to a restaurant for lunch without realizing that their lunch menu differs from their dinner menu and, lo and behold, what I came for is “dinner only”. I can guarantee I know what face you made because I’m sure it’s the same one I’ve made. Haha.
I love this recipe! The pairing of lemony goodness and peas always reminds me of Spring. And right now, I could really use that reminder of Spring. I’m so over winter. The winter blues are hitting me hard this year. This recipe was needed.
Annissa
I’m so jealous! Having two Instant Pots is my dream–especially when I have a house full of relatives. I haven’t tried making risotto in mine yet, but this recipe sure looks delicious.
Trish
This sounds absolutely amazing! I have yet to make risotto in my IP, so this is a must-try. It’s giving all those spring vibes that I’m craving right now too. :)
Traci
What a great recipe! So simple, made with beautiful ingredients, and full of flavor! I forget how easy risotto is…even for people who don’t make it very often! Thanks for sharing this gorgeous, delicious number! :
Donna
Risotto is my ultimate comfort food, we have it pretty much every time it gets cold, rainy and stormy :) Love making it in the instant pot as I really have no time to babysit the stove top version. This is such a great fresh version, and my kids love peas in everything these days, so works a treat!
Debra
OMG….hubby loves risotto, but I hate standing there over the pot stirring. This recipe in the insta pot is BRILLIANT. What a treat this will be without all the effort. I think the lemons in this recipe will make this so fresh too. Can’t wait to see the smile on his face.
Jessica
Delicious! I didn’t have white wine, so added extra chicken broth (as you suggested). Added chopped mushrooms and leftover shredded chicken from a previous meal. Even my 3 year old ate up!
Definitely a keeper!
Carmy
Woohoo! I’m so happy to hear that this is a keeper for you :) Love the modifications, I love having it with mushrooms!
Mary
This sounds so good! Do the frozen peas cook just by stirring them in the finished risotto? (I’m picturing pockets of cold as I’m eating. :) Definitely need to try this!
Carmy
Yes! The peas warm right up in the risotto. If you’re concerned, you can also defrost the peas first :)
Margaret
Made this as described except used vegetable broth instead of chicken as we are pescatarians. Added some seared scallops and prowns at the end with the peas. It was delicious and is now a keeper! Just getting used to my Instapot (Christmas gift) and this was a real confidence booster. Thanks so much!
Carmy
I am so glad you enjoyed it! Since you’re a pescatarian, I hope you had a chance to check out my post on salmon in the IP! https://carmyy.com/instant-pot-salmon-fresh-frozen/
Cate
Made this yesterday exactly as suggested. Proportions of liquid are not great and led to a very soupy risotto. The lemon juice also was overpowering. Not good would not make again.
Carmy
Hello Cate, I’m sorry to hear this did not work for you. I’ve personally made this recipe 5+ times and it did not come out soupy. Were there any modifications made? I’m also sorry to hear you did not enjoy the lemon in this lemon risotto. I hope you find a risotto recipe you enjoy.
Robin Schaffer
Made this tonight with scallops and it was great. I was not certain the risotto would be great without all the stirring and adding of broth along the way, but it is amazing in the instant pot. Stop looking at the recipe and make it. It isn’t rocket science. I added a bit of garlic…that’s all I changed.
Carmy
Scallops sound like such a delicious addition! I’m so glad you enjoyed it!
dianna wensdofer
Followed your recipe exactly, was absolutely delicious! And as you suggested served with your scallop recipe. I can honestly say one of the best dinners ever. Thank you!
Carmy
Yay! I’m SO glad you liked it. Thank you for the comment and rating :)
Mana
I made this recipe as is, and my rice still had a lot of liquid left..I had to add more time which gave me the C 8 error. This recipe and the instant pot failed me.
Carmy
Hi Mana, I just googled the C8 error and it says that C8 indicates that you have placed the wrong inner pot in the housing so it wouldn’t have anything to do with the recipe. I would suggest reaching out to Instant Pot.
Gabriele Lappe
I’m new to instant pot and I’m loving trying out new recipes. It’s so easy. Made your lemon pea risotto tonight and it came out really well. I love that I did not have to do the stirring making risotto the stove top way. Thank you. This one is a keeper.
Carmy
I’m so glad you enjoyed this! Hope you find more recipes on the blog to keep :)
Era
Excellent delicious recipe, and simple. I routinely make both risotto and polenta in my Instant.Pot. I added a very small amount, probably half a teaspoon of turmeric to make the risotto a beautiful yellow hue. It just looked more like a lemon risotto. Re the comment about the soupy risotto: when I first opened the lid my risotto looked somewhat soupy, but when I stirred in the peas and parmesan, it transformed into the perfect risotto texture. I think it was the stirring. As for too lemony, different lemons are different sizes and also some are more tart than others. I used a fairly big homegrown lemon and ended up not using all of the lemon zest as my risotto was pretty lemony. That’s why we taste as we cook. Had it with some leftover Beef Bourguignon and it was so yummy.
Carmy
I’m so glad you enjoyed the recipe, Era! Adding turmeric is such a fun addition!