Creamy vegan Instant Pot risotto is packed with veggies and flavor and is a snap to make! It's a one-pot meal that the whole family loves.
Servings 4
Author Becky Striepe
Ingredients
1tablespoonolive oil
1cupdiced sweet onion
3clovesminced garlic
1diced carrot
1cuparborio rice
2 ¾cupsvegetable broth
½cupfrozen peas
½cupfrozen corn kernels
115-ounce canwhite beansdrained
1teaspoondried rosemary
½teaspoondried sage
5ouncesbaby kaleor baby spinach
¼cupvegan 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 3-5 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.
Video
Notes
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.Store any leftovers in an airtight container. They will keep for 3-5 days in the fridge.