Imagine creating a restaurant-quality risotto in just 30 minutes, without hours of constant stirring, and completely plant-based! This Vegan Instant Pot Risotto is a game-changer for home cooks who crave authentic Italian flavors but don't have hours to spend in the kitchen. Whether you're a busy professional, a vegan food lover, or simply someone who wants to impress dinner guests with minimal effort, this recipe will transform your cooking game and prove that delicious, creamy risotto is possible without dairy or endless stirring.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup peas
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, and slicing the mushrooms. Measure out all ingredients precisely.
- Set the Instant Pot to Sauté mode. Add a small amount of vegetable broth or olive oil to prevent sticking, and sauté the diced onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and sliced mushrooms to the pot. Continue sautéing for an additional 2-3 minutes until the mushrooms release their moisture and begin to brown slightly.
- Add the Arborio rice to the pot and stir continuously for 1-2 minutes, allowing the rice to become lightly toasted and coated with the vegetable mixture.
- Pour in the vegetable broth, ensuring all rice is submerged. Stir gently to prevent any rice from sticking to the bottom of the pot.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 6-7 minutes.
- Once cooking is complete, perform a quick release of the pressure. Carefully open the lid and stir the risotto.
- Add the peas and nutritional yeast, stirring to incorporate. Let the residual heat cook the peas for 2-3 minutes.
- Season with salt and pepper to taste. If the risotto seems too thick, add a little more vegetable broth to achieve a creamy consistency.
- Let the risotto rest for 2-3 minutes before serving. The texture should be creamy and slightly loose.
- Serve immediately in warm bowls, optionally garnishing with fresh herbs like parsley or chives.
Tips
- Rice Quality Matters: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Don't Skip Toasting: When sautéing the rice, make sure to toast it lightly before adding broth. This step enhances the nutty flavor and helps prevent mushy texture.
- Liquid Ratio is Key: Measure your vegetable broth precisely. Too much liquid can make your risotto soupy, while too little can result in undercooked rice.
- Quick Release is Crucial: Perform a quick pressure release to prevent overcooking and maintain the perfect al dente rice texture.
- Nutritional Yeast Hack: This ingredient adds a cheesy, umami flavor that makes the risotto incredibly satisfying without using dairy.
- Resting Time Matters: Let the risotto sit for 2-3 minutes after cooking to allow the starches to settle and create a luxurious, creamy consistency.
- Customize Your Veggies: Feel free to swap mushrooms or peas with seasonal vegetables like asparagus, roasted butternut squash, or sun-dried tomatoes.
Nutrition Facts
Calories: kcal
Carbohydrates: 21g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
