4-Minute Instant Pot Vegan Risotto with Spinach and Peas
Apr 17, 2022 (Last updated May 22, 2026) by Hannah Sunderani
I am so excited to be sharing this recipe for Instant Pot Vegan Risotto with Spinach and Peas! This simple risotto recipe is creamy and thick, with cheesy flavour. Made with arborio rice, vegetable broth, white wine, baby spinach and frozen peas.
The recipe is made using a pressure cooker (my beloved Instant Pot to be specific) to create a delicious risotto that’s completely hands-free with perfect consistency every time. Hallelujah! And since we’re using an Instant Pot, the cook time is reduced from a 30 minute cook time to a 4 minute cook time.
So, let me tell you exactly how to make this Instant Pot Risotto, so that you can enjoy it pronto!
The Ingredients:
The ingredients for this recipe are simple and straight forward. Likely you already have them in your pantry! Here’s what you’ll need:
- Arborio Rice: This is a starchy rice variety that is best used for making risotto. I recipe tested with white basmati rice and it was still nice, but didn’t have that chewy texture that’s so classic of a risotto recipe.
- Vegetable Broth: To keep this recipe vegan I’ve opted in for vegetable broth instead of chicken. It offers beautiful depth and umami flavour to the rice. Any store bought brand will do.
- Dry White Wine: White wine adds acid and tanginess to the a classic tasting risotto. I highly recommend! If you prefer not to use wine you can substitute with more vegetable broth. It’s still delicious.
- Frozen Peas: For a pop of green and a boost of plant points. It’s super easy to add frozen peas to the end of this recipe. To thaw, we will pour the frozen peas in a bowl with boiling water. Set aside until the risotto is cooked and pleasantly chewy, then toss in the peas and stir.
- Baby Spinach: For another boost of plant-points; I’ve added baby spinach to this recipe. Adding to the end of this recipe by mixing into the hot risotto is enough to wilt the spinach just before serving.
How to cook risotto in the instant pot:
Cooking risotto in the Instant Pot is so easy and straight forward. Here’s what you’ll do:
So there we have it! A delicious recipe for Instant Pot Risotto that’s almost entirely hands-free with perfect consistency every time! And just as delicious as the traditional method.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations!
4-Minute Instant Pot Vegan Risotto with Spinach and Peas
Ingredients
- 1 cup frozen peas
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic diced
- 1/2 cup dry white wine
- 2 cups arborio rice
- 1 tsp fine sea salt
- 6 cups vegetable broth
- 5 oz baby spinach (about 4 cups, tightly packed)
- 1/3 cup nutritional yeast
- 1/2 lemon juiced
Instructions
- If using, add the frozen peas to a small bowl and pour boiling water over top. Set aside.
- Turn the Instant Pot to "Sauté" setting and add the olive oil, onion and garlic. Cook until the onions have softened (1 to 2 mins). Add the arborio rice and toast, sitrring often until lightly fragrant (1 to 2 mins)
- Pour in the white wine and bring to a simmer until the alcohol smell has evaporated (3 to 4 mins). Then hit "Cancel."
- Pour in the salt and 5 cups of the vegetable broth (reserving 1 cup of broth for later). Give everything a good stir, then seal with the lid. Hit the "Pressure Cook" button and set it to 4 minutes. (It takes about 10 minutes for the Instant pot to come to pressure. It will beep once started). When finished, let the pressure release naturally for 10 minutes. Turn the toggle at the top to release any additional steam, then carefully remove the lid.
- Gently give everything a good stir, then add the nutritional yeast and remaining 1 cup of broth (the broth will thin slightly and cool down the risotto). Fold in the spinach until wilted and combined. Strain the peas and add to the risotto along with the lemon juice. Stir everything again until well combined. Scoop into bowls and serve.
Notes
Approvals
Nutrition
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Made this I’ve bought instant pot and unpacked it yesterday.
I added Sun dried tomatoes & olives .
It is a bit more softer than over the stove, but very nice Hubby loved it
Oh thrilled that you enjoyed the recipe and those sound like great additions!
I plan to make this tonight. I have no Nutrional yeast. May I omit it?
Yes you can definitely omit! But it wont be as cheesy tasting! Still delicious though. 🙂