Smart Pot Lemon Garlic Parmesan Risotto

 I have received compensation for this post, however all opinions are my own. Included within this post are affiliate links that help support my site. 

If you ever visited Pinterest or if you have any interest in cooking, I’m sure you’ve heard of the an Smart Pot. It’s the new trendy name for a pressure cooker. It’s essentially a new take on a long old-time kitchen staple. Anything that is overly popular or currently in vogue is sure to leave me running for the hills. I innately resist succumbing to the generalized mindset of the masses, at least initially. However once the largest amount of hype has passed, I’ll finally checkout this “must have” item. And like the masses I usually love it. This is true with the Smart Pot. Next time I should just learn from this experience and embrace the wildly popular while it’s at it’s height, but I’m sure I won’t, I’m just difficult like that! 

Anyway, back to my new pressure cooker. The key word and perhaps the scariest word is pressure. Prior to the arrival of my Gourmia Smart Pot I didn’t have any experience with a pressure cooker and I knew that one needed to be careful. Food is cooked under heat and intense pressure. Pressure, which ultimately needs to be released. 

There are lots of distinct instructions about how to adequately operate this machine. Stickers on the pot itself, a quick reference sheet and, of course, a complete manual. Once I read through the basics, I felt much better about preparing a recipe. The most important part to be aware of is the release. There is a quick release or a natural release. The button can be found on the top back-side of the pot. 

While cooking the valve should be in an airtight position and if you are looking for a quick release the dial will need to be moved to the exhaust position. The top portion of the pot will be hot when it’s cooking, so you’ll need to use tongs to move the dial. But that is really the most important part. Like any sort of kitchen appliance once should be mindful of what they are doing and make sure they are following all necessary safety procedures. 

With lots of different modes for cooking this InstaPot makes it easy to bring together a dish. I made a Lemon Garlic Parmesan Risotto using the saute feature and it was awesome. I literally sauted the onions and risotto in the pot before pressure cooking. What that means to me is that I was able to make everyone in one pot. No extra pans. Hooray! 

The machine comes with a handy little recipe book and I tweaked one of the recipes included by adding some garlic. Checkout the recipe! 

Lemon Garlic Parmesan Risotto


  • 3 TBSP olive oil
  • 1 medium white onion, minced
  • 2 cloves garlic
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2 large lemons
  • 1/2 cup grated Parmesan
  • 1/2 tsp salt


  1. Set the pressure cooker to "Saute" and add the olive oil to the bottom of the pot. Heat the oil until simmering then add the onion. Cook until the onion has softened and is starting to brown. Add the rice and garlic and stir until the oil is absorbed, then stir in the white wine. Let the wine simmer for 12 minutes, then add the chicken stock. Zest the lemons and set the zest aside, then juice the lemons and add the juice to the pot. Close and lock the lid, making sure the pressure gauge is set to "Airtight". Cook for 6 minutes. When the time is up, carefully quick release the pressure gauge, using tongs or another utensil to move it to "Exhaust", making sure to keep any exposed skin away from the pot immediately and scrap into a large bowl. Add the lemon zest, grated parmesan and salt stir to combine. Stir hot. 

Gourmia makes a wide range of Smart Pot products as well a wide variety of other appliances.  Connect with the brand on Facebook, Twitter and Instagram to learn more! 

Do you own a pressure cooker? What is your favorite recipe to make or what dish would you be most excited to try in this handy appliance? 





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