Creamy vegan Instant Pot risotto is packed with veggies, beans, and flavor and is a snap to make! It's a one-pot meal that the whole family loves.
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Y'all, my kid helped me develop this vegan Instant Pot risotto recipe! He has been very interested in risotto ever since seeing a character eat it in a video game. All of the mix-ins were his requests, and the results were absolutely delicious!
This vegan risotto is super creamy and full of flavor and veggies. And the Instant Pot makes it come together so quickly!
After a quick sauté in the pot, it cooks at pressure for six minutes with a 10-minute natural release. Since it takes around 10 minutes, on average, for the Instant Pot to come to pressure, that's under 30 minutes standing between you and a steamy, creamy bowl of risotto.
I love an Instant Pot dinner, because it's so hands off. Just toss everything into the pot, and walk away. This Instant Pot risotto has become a staple recipe in our house.
Seriously, this recipe is so easy that my kid can practically make it himself. He just needs help with the cutting parts.
If you like this Instant Pot risotto, also check out my Instant Pot turmeric rice, Instant Pot quinoa burrito bowls, and Instant Pot golden ramen recipes!
💖 Why You'll Love this Recipe
- quick, easy, 1-pot dinner
- kid-friendly!
- creamy risotto packed with beans, veggies, and FLAVOR!
- naturally gluten-free, soy-free, and nut-free with easy oil-free option
✓ Ingredients and Substitutions
- olive oil - To sauté. You can broth fry, for an oil-free option.
- aromatics - Onion and garlic bring a ton of flavor to this vegan Instant Pot risotto!
- veggies - Carrots, peas, corn, and baby greens bring flavor, texture, and veggies to the meal. You can sub in other veggies, like mushrooms or cauliflower, if you like.
- broth - Use a good vegetables broth for the best flavor.
- white beans - To take this from side dish to meal territory. You can use chickpeas instead or a vegan chicken substitute.
- dried herbs - Rosemary and sage add even more flavor!
- vegan parmesan - For topping. Use nut-free and/or soy-free, if needed. Omit for oil-free or use my vegan parmesan instead.
🔪 How to Make Vegan Instant Pot Risotto
Press your pot's saute button, and add the olive oil. When the pot beeps, add the onion, garlic, and carrots, and cook until the onions turn translucent, about 3-5 minutes.
Add the rice, broth, peas, corn, beans, and herbs to the pot. Lock the lid, and cook at high pressure for 6 minutes, then do a 10-minute natural release.
Open the lid, and add the baby kale, stirring until it wilts into the risotto. If needed, you can press the saute button to warm it up, but the ambient heat from the rice should be enough to cook down the greens.
Divide the risotto into your bowls, and top each one with a tablespoon of the vegan parmesan. Serve immediately.
💡 Helpful Tips
- You can make this risotto in your Instant Pot or any pressure cooker that includes a saute function.
- Typically, risotto recipes call for arborio rice, which is a starchy, short grain rice. If you can't find arborio rice, bomba rice or even sushi rice will also work well. In a pinch, you can also use short grain white rice, though the finished texture will vary a bit traditional risotto.
- If the risotto comes out too thick for your liking, add a splash of non-dairy milk, like soy or oat, and stir it in to thin the risotto without losing any of its creamy texture.
🫙 Serving and Storage Directions
I serve this as an entree, but you can also use Instant Pot risotto as a side with your favorite plant-based protein. Here are some options:
If you do have leftovers, store them in an airtight container in the refrigerator. They will keep for three to five days in the fridge.
Reheat them in the microwave for a minute or two, until warmed through.
💬 Frequently Asked Questions
Risotto is a rice dish cooked in broth. Usually, it includes vegetables and is topped with cheese, as well. This vegan risotto uses white beans and plenty of veggies to make it a whole meal.
The key thing that makes risotto risotto is the arborio rice. Arborio rice is a starchy, short grain rice. If you can't find arborio rice, bomba rice or even sushi rice will also work well.
In a pinch, you can also use short grain white rice, though the finished texture will vary a bit traditional risotto.
Yes! Arborio rice is a grain, like any other rice. What makes conventional risottos not vegan is the dairy ingredients. Luckily, you can make cheesy, creamy risotto without any dairy!
Not all risotto recipes need cream! The starchy rice and flavorful broth combine to create a creamy texture without any dairy. You can add vegan butter, non-dairy milk and/or non-dairy cheese to up the creaminess, if you like.
If you can find it, store-bought vegan parmesans work perfectly in a dairy-free risotto. If not, you can simply omit or make your own vegan parmesan to add.
For perfect risotto, use 2 ¾ cups broth per 1 cup arborio rice.
While rinsing and soaking rice works well in many recipes, it works against you in risotto. You don't want to rinse away any of the starch, because that's what gives risotto so much of its creamy texture!
📖 Recipe
Vegan Instant Pot Risotto
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 3 cloves minced garlic
- 1 diced carrot
- 1 cup arborio rice
- 2 ¾ cups vegetable broth
- ½ cup frozen peas
- ½ cup frozen corn kernels
- 15 ounce can of white beans drained, or use 1 ½ cups cooked white beans
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- 5 ounces baby kale or baby spinach
- ¼ cup vegan parmesan shreds
Instructions
- Press your pot's saute button, and add the olive oil. When the pot beeps, add the onion, garlic, and carrots, and cook until the onions turn translucent, about 3 to 5 minutes.
- Add the rice, broth, peas, corn, beans, and herbs to the pot. Lock the lid, and cook at high pressure for 6 minutes, then do a 10-minute natural release.
- Open the lid, and add the baby kale, stirring until it wilts into the risotto. If needed, you can press the saute button to warm it up, but the ambient heat from the rice should be enough to cook down the greens.
- Divide the risotto into your bowls, and top each one with a tablespoon of the vegan parmesan. Serve immediately.
Liz W
I made this tonight for my family and it is a WINNER!! I didn't add the whole table spoon of oil, just sprayed the bottom of the Instant Pot with some avocado oil. Also, I didn't have corn so I used a whole cup of peas. LOVE the addition of kale!! I'm going to put this in regular rotation. Thank you!!
Becky Striepe
Oh I'm so glad to hear it was a hit! And great substitutions! Thank you, Liz!