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Instant Pot Risotto With Pea & Celery (Vegetarian, Gluten-Free)

Instant Pot Risotto With Celery & Peas

  • Author: Instant Pot Eats
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Italian


This quick and easy Instant Pot risotto is perfect for a weeknight dinner on the budget. Made with frozen peas, celery and Parmesan, it’s totally delicious and budget-friendly. Gluten-free!


  • About 25 grams / 2 tablespoons butter (or 3 tablespoons olive oil)
  • 1 medium onion, diced
  • 2 celery sticks, diced into small cubes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper (I used white pepper)
  • 1 cup arborio rice (special risotto rice that is extra starchy)
  • 1 cup frozen green baby peas
  • 2 cloves of garlic, finely diced
  • Zest of 1/2 lemon (optional but nice)
  • 2 cups vegetable stock (or chicken if you like, I used 1 vegetable stock cube and 2 cups water)

To finish

  • 1 oz / 30 g Parmesan cheese, grated
  • 2 tablespoons lemon juice


  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter (or olive oil), onions, celery, salt and pepper and sauté for 4-5 minutes, stirring a few times.
  2. Add the rice, peas, garlic, stock and lemon zest and stir through. Press Keep Warm/Cancel key on the Instant Pot to stop the Sauté function. Make sure to scrape any rice kernels or vegetables off the inner pot walls.
  3. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 5 minutes. After 3 beeps the pressure cooker will start going.
  4. Once the timer goes off, allow the pressure to release for 4-5 minutes and then, carefully, use the quick release method to release the rest of the steam and pressure.
  5. Open the lid and stir in the Parmesan cheese and drizzle with lemon juice. Serve while hot with a side salad or veggies.


  • Serving Size:
  • Calories: 555
  • Sugar: 7.5 g
  • Sodium: 1012.4 mg
  • Fat: 11.6 g
  • Saturated Fat: 6.8 g
  • Carbohydrates: 98.5 g
  • Fiber: 5.2 g
  • Protein: 17.1 g
  • Cholesterol: 27.6 mg

Keywords: Budget-Friendly, Rice