I know, I know I have said I am not a fan of the Instant Pot and in general I am not.  I just don’t love shredded meat (occasionally in tacos) or using the Instant Pot when I can make the same thing on the stove in the same amount of time.  BUT, I have been working to find recipes that do take advantage of the time saving aspect of the IP. One of those recipes is risotto.  If you have ever made risotto you know what a pain in the butt it is-you have to stand right next to the stove and stir and stir and stir…. Now if you are sous chef and have time to do this great, but I am a mom and I am being pulled in a million different directions and I don’t have the time or desire to stand next to a pot and stir to make essentially rice:). I say “rice”, but if you have ever had really good risotto then you know how amazing and luxurious it is.

So….how can the Instant Pot do this?  I don’t know, but the risotto is AMAZING and it truly took me about 15 minutes from start to finish.  When I say start to finish I mean start to finish-plugging in the IP, sautéing, coming to pressure and releasing pressure.  There is nothing more annoying when a blogger says “it took 12 minutes to cook this roast” when actually it took 10 to saute, 25 to come to pressure, 12 to cook and 15 to release pressure.  In my book that is 53 minutes not 12 minutes.

So how do we make this amazing risotto? Here are a few tricks and step by step pictures-

First, to make this take only 15 minutes heat your broth!  You can microwave it or heat it on the stove, but by heating your broth it will take a lot less time to come to pressure. Second, get your IP hot by sautéing the shallot in the pot. Third, toast the rice to bring out the nutty flavor. And finally, use the quick release pressure so you do not over cook the rice and end up with mush.

This recipe is for Meyer Lemon Risotto only because Meyer Lemons are in season right now, but you can use regular lemons or no lemons. It is just as delicious with only Parmesan.

Hope you enjoy and as always send me your thoughts or questions and follow me on Instagram for more tips!

Instant Pot Meyer Lemon Risotto

This Instant Pot Risotto means no stirring and no waiting by the stove. It is quick and easy enough to make on any busy weeknight!

Servings 4


  • 2 Tablespoons butter
  • 1 large shallot, minced (or use regular onion, minced)
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 4 cups chicken or vegetable broth
  • 1 teaspoon Meyer lemon zest
  • 2 Tablespoons Meyer lemon juice (about 1 lemon)
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon Kosher salt or more to taste
  • 1/2 teaspoon black pepper


  1. Heat broth in microwave or in saucepan. 

  2. Set the IP on saute and melt butter.  Add shallot and cook until softened, about 3 minutes. 

  3. Add rice and stir.  Allow to cook for about 3 minutes. 

  4. Add wine to pot and stir until the wine has evaporated, about 2 minutes.

  5. Turn saute function off on IP.  Add heated  broth and lemon juice. Place lid on pot and lock into place. Make sure the valve is set to SEALING. 

  6. Set the IP to Pressure Cook or Manual and HIGH pressure. Dial the time down to 5 minutes. It will take about 3-4 minutes to come to pressure then the clock will start to count down.

  7. When the 5 minutes is up release the pressure doing a QUICK release.  I use the end of a wooden spoon to open the valve to allow the steam to release. DO NOT stand over the valve. 

  8. Carefully remove the lid. The rice will look soupy but will thicken as it stands.  Add the cheese, zest, salt and pepper. Serve immediately!  The longer it sits the thicker and less creamy it will be. 

Recipe Notes

If you can't find Meyer Lemons then use regular lemons.