This creamy risotto comes together right in the Instant Pot, with arborio rice slowly turning tender and glossy as it soaks up white wine and vegetable broth under pressure. Sautéed onion and garlic build a savory base, while nutritional yeast and a bright squeeze of lemon juice stir in at the end for that classic tangy, cheesy-adjacent depth risotto is known for. The pressure cooker does the heavy lifting, so you get that slow-stirred, restaurant-style texture without babysitting a pot on the stove for thirty minutes. A finishing flourish of fresh parsley adds color and a little herbal lift right before serving. It's a rich, spoon-coating bowl of comfort food that fits neatly into a dairy free dinner rotation, and it's easy enough to make on a weeknight but special enough for company.
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Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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