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!
Heat broth in microwave or in saucepan.
Set the IP on saute and melt butter. Add shallot and cook until softened, about 3 minutes.
Add rice and stir. Allow to cook for about 3 minutes.
Add wine to pot and stir until the wine has evaporated, about 2 minutes.
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.
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.
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.
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.
If you can't find Meyer Lemons then use regular lemons.