Instant Pot Lemon Parmesan Risotto
Prep time
Bake time
Total time
Serves: serves 4-6 people (6 cups total)
  • Arborio Rice (short grain brown rice) 2 cups
  • Vegetable Stock 4 cups
  • Vegan Butter 4 Tablespoons
  • Onion 1 cup chopped
  • Garlic 3 cloves minced
  • Fresh Thyme 1 Tablespoon
  • Mushrooms 1 cup chopped
  • Lemons 2 small for the zest and juice
  • Vegan Parmesan Cheese ΒΌ cup + more for sprinkling
  • Baby Spinach Leaves 2 cups
  • Salt & Pepper to taste
  1. Press saute on your instant pot and add the vegan butter, onions, garlic and mushrooms and saute until onions are translucent.
  2. Add the rice and cook for about 1 minute to coat, then add the vegetable stock and thyme.
  3. Turn the instant pot OFF and cover and lock the lid into place, turn the vent to LOCK or SEALING and set it to MANUAL with a cook time of 35 minutes or BROWN RICE setting with a cook time of 35 minutes.
  4. It will take about 15minutes to create pressure in the pot and then it will alert you with ring tone and it will then start to count down the cook time.
  5. Once the time is up you will be alerted, then you can turn the Instant Pot OFF and carefully vent the steam (be sure to cover your hand with an oven mitt to be safe from steam) once the steam is fully vented you can open the lid, stir the risotto and then add the lemon zest, juice, Parmesan cheese and season with salt & pepper.
  6. Serve hot with additional vegan Parmesan cheese and the zest of a lemon *optional
Risotto can be stored for up to 1 week in the refrigerator, reheat to serve
Recipe by Gretchen's Vegan Bakery at