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Instant Pot Risotto With Peas And Lemon

My problem right now? I made this Instant Pot pea risotto and can’t stop eating it long enough to type this post. Oops? Keep reading for all the details. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Bowl of Instant Pot pea risotto

I love risotto. When I see it on a restaurant menu, nine times out of ten, I order it. I don’t make it at home often because it takes so long to make. And babysit.

I rarely have the energy to stand over a stove and stir for 20 or more minutes. Do you?

This is another reason I adore my Instant Pot. This one comes to pressure super fast and cooks so quickly, yet it retains that creamy texture and light bite of the rice I love about risotto.

Creamy Instant Pot risotto

I used to sometimes fake risotto on the stove with regular rice I made in a rice cooker first, and it tasted good, but this is something else entirely.

If you don’t have an Instant Pot, try my chicken and pea risotto. It’s another low effort dish that gives the flavor of risotto without the time or ingredients for a “real” risotto.

Why did I make this one? One day, I needed food, but I had nothing in the fridge ready to go. I had nothing in the pantry either.

Although I opened the freezer just in case, I already knew I had nothing there either. However, I did spot a giant bag of frozen peas languishing there.

I decided to use those so went back to the pantry and found a half bag of arborio rice from the last time I made risotto in my Instant Pot. Bingo! Instant Pot pea risotto happened.

Spoon of delicious Instant Pot risotto

The best part? I know people talk about how the Instant Pot isn’t always the magic fast device they thought it was, but I managed to only unload half my dishwasher before it beeped that it finished cooking.

Granted, I spent a couple minutes grating the Parmesan, but this one? Super fast and no natural pressure release.

Regardless, it tastes like spring, and I’m in love. I made this with vegetable stock for Lent, but this would taste great with chicken stock instead and some shredded chicken mixed in, too.

Easy Instant Pot risotto recipe

However you dress it up, this Instant Pot pea risotto wins in my house, and we plan to enjoy it over and over again. Next time, I may need to double the recipe, however!

Enjoy lent dinner with Instant Pot risotto

How to Make Instant Pot Pea Risotto

Turn your Instant Pot to saute. While it heats up, mince your garlic. You always want the pot hot before you add oil and start to saute. This helps minimize any sticking – win win!

Add the olive oil to the pot along with the garlic and rice. Saute for three minutes, stirring occasionally. You want the rice to start to get shiny and slightly translucent.

Turn the pot off and add a half cup of stock while stirring with a flat wooden spoon to scrape up any bits stuck to the bottom of your pot. Add the remaining stock and the parsley.

Stir, then add the lid. Ensure the vent is set to seal. Set the cook time for 6 minutes.

While the Instant Pot pea risotto cooks, shred your cheese with a microplane. Once it beeps done, release the pressure carefully.

Remove the lid and add the peas. Stir and let sit for a minute. Add pepper, lemon juice, and cheese and stir again until incorporated.

If the risotto is too thick,  add a tablespoon or two more stock and stir. Serve immediately topped with additional Parmesan if you choose.

Have you ever had Instant Pot pea risotto? What’s your favorite flavor?

Spoon of delicious Instant Pot risotto

Instant Pot Pea Risotto

If you love risotto, you'll love the light spring flavors in this Instant Pot pea risotto. It requires so little effort to make and is ready so quickly. Forget babysitting your risotto and nonstop stirring, this creamy alternative is fantastic!
5 from 7 votes
Print Pin Rate
Course: main dish
Cuisine: Italian
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 6 minutes
Additional Time: 7 minutes
Total Time: 18 minutes
Servings: 4 cups
Calories: 223kcal
Author: Michelle

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • 2 1/4 cups vegetable stock
  • 1 teaspoon dried parsley
  • 1 cup frozen peas
  • 2 ounces Parmesan cheese grated
  • 1 tablespoon lemon juice
  • pepper to taste

Instructions

  • Turn Instant Pot to saute. While heats, mince garlic. 
  • Add the olive oil to pot along with garlic and rice. Saute for 3 minutes, stirring occasionally.
    2 tablespoons olive oil, 2 cloves garlic, 1 cup arborio rice
  • Turn off pot and add a half cup of stock while stirringto scrape up any bits stuck to the bottom. Add the remaining stock and parsley. Stir, then add the lid. Ensure the vent is set to seal. Set the cook time for 6 minutes.
    2 1/4 cups vegetable stock, 1 teaspoon dried parsley
  • While Instant Pot pea risotto cooks, shred the cheese. Once it is done, release the pressure carefully.
  • Remove the lid and add the peas. Stir and let sit for a minute. Add pepper, lemon juice, and cheese and stir again until incorporated.
    1 cup frozen peas, 1 tablespoon lemon juice, pepper, 2 ounces Parmesan cheese
  • If the risotto is too thick,  add a tablespoon or two more stock and stir. Serve immediately topped with additional Parmesan if you choose.

Notes

  • I made this with vegetable stock for Lent, but this would taste great with chicken stock instead and some shredded chicken mixed in, too.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 661mg | Fiber: 2g | Sugar: 3g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.


Instant Pot risotto recipe with peas and lemon. Gluten free and vegetarian, this is perfect for Lent or any meatless dinner you want to enjoy

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5 from 7 votes (7 ratings without comment)

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