Vegetarian Vegan Instant Pot Risotto

Total time45 min

Prep time10 min

Cook time25 min

This creamy Instant Pot risotto comes together with almost no hands-on effort, letting the pressure cooker do the work of coaxing arborio rice into that signature velvety texture. Onion and garlic sautéed in olive oil build a savory base, while a splash of dry white wine adds depth before the broth goes in for a quick, hands-off simmer under pressure. Nutritional yeast and a bright hit of lemon juice finish the dish with a rich, cheesy tang and a pop of acidity that keeps every bite lively rather than heavy. Fresh parsley scattered over the top adds color and a clean, herby finish. It's a comforting, restaurant-style dish you can pull off on a weeknight, and it's a great fit for a vegetarian table.

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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
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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