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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 353kcal
Author Gary White


  • Tbsp. olive oil
  • ½  cup onion diced
  • lb.  summer squash large diced
  • 1 tsp. sea salt
  • ½ 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


  • Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. 
  • Add squash, garlic, salt & pepper and cook for about 2 minutes.
  • Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.
  • Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.
  • Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.
  • 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. 
  • Serve immediately if possible. If not, do not cover while waiting or rice will overcook. Enjoy!


Calories: 353kcal | Carbohydrates: 51g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 369mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 23.3mg | Calcium: 131mg | Iron: 3.2mg