Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

Pressure Cooker Lemon Risotto with Summer Squash

Creamy and bright-flavored risotto. Perfect for spring and summer!

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 353 kcal
Author The Foodie Eats


  • Tbsp. olive oil
  • ½  cup onion diced
  • lb.  summer squash large diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 ½  cups Arborio rice
  • 1 Tbsp.  garlic minced
  • cup dry white wine
  • cups chicken stock
  • zest of 1 lemon
  • 2 Tbsp. lemon juice
  • Tbsp. flat-leaf parsley finely chopped
  • ½  cup Parmesan cheese grated


  1. Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. 

  2. Add squash, garlic, salt & pepper and cook for about 2 minutes.

  3. Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.

  4. Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

  5. Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

  6. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan - mix well. 

  7. Serve immediately if possible. If not, do not cover while waiting or rice will overcook. Enjoy!

Nutrition Facts
Pressure Cooker Lemon Risotto with Summer Squash
Amount Per Serving
Calories 353 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 369mg 15%
Potassium 482mg 14%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 5g
Protein 11g 22%
Vitamin A 12.6%
Vitamin C 28.3%
Calcium 13.1%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.