Vegan Instant Pot Risotto
Creamy, comforting risotto has a reputation for being high-maintenance — all that stirring, all that babysitting — but the Instant Pot completely changes the game. Arborio rice pressure-cooks in just six minutes, and a natural pressure release keeps the texture perfectly tender without any risk of scorching. The real magic happens at the end, when vegan butter, nutritional yeast, and a squeeze of fresh lemon juice get stirred in to create a rich, glossy finish that tastes genuinely indulgent. Nutritional yeast is the secret weapon here, delivering that savory, almost cheesy depth without any dairy in sight. A splash of vegan-certified white wine adds brightness and complexity that makes this feel like a proper restaurant dish rather than a weeknight shortcut. It serves four and comes together with pantry staples, so it's just as practical as it is impressive. Finish each bowl with a little chopped parsley and serve immediately while it's still loose and flowing.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 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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