Creamy arborio rice simmers under pressure until every grain turns plump and tender, soaking up a deeply savory vegetable broth base built on sautéed onion and garlic. A splash of white wine deglazes the pot for extra depth, while a finishing swirl of nutritional yeast and a bright hit of lemon juice give the whole pot that classic, cheesy-tasting richness without any dairy in sight. The Instant Pot does the heavy lifting here, cutting the usual stand-and-stir routine down to just a few minutes of sauté work and a quick pressure cycle. Finished with a scatter of fresh parsley, it's glossy, spoon-coating, and comforting in the best way. This one's a genuinely solid pick for a gluten free dinner rotation, since arborio rice is naturally grain-safe and every other component here is straightforward pantry produce. It's the kind of dish that feels indulgent but comes together on a weeknight with minimal fuss.
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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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