Low FODMAP Vegan Instant Pot Risotto

Total time45 min

Prep time10 min

Cook time25 min

This creamy risotto comes together right in the Instant Pot, with arborio rice slowly releasing its starch under pressure until every grain turns velvety and tender. A splash of dry white wine deepens the flavor before the rice simmers in vegetable broth, and a finishing swirl of vegan butter, nutritional yeast, and bright lemon juice gives it that rich, cheesy tang without any fuss. The whole process takes just minutes of hands-on time, since the pressure cooker does the heavy lifting while you get a bowl of restaurant-style comfort food. Finished with a sprinkle of fresh parsley, it's warm, satisfying, and easy to portion for leftovers. This one is a great pick for a Low FODMAP dinner rotation, delivering all the cozy, spoon-coating texture of classic risotto in a fraction of the usual stovetop time.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 ½ cups arborio rice
½ cup dry white wine (vegan-certified)
4 cups vegetable broth
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
3 tbsp vegan butter
¼ cup nutritional yeast
1 tbsp fresh lemon juice

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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