4-Minute Instant Pot Vegan Risotto with Spinach and Peas

4-Minute Instant Pot Vegan Risotto with Spinach and Peas

This instant pot vegan risotto cooks in 4 minutes! It's creamy, savoury and perfectly chewy! Made with arborio rice, vegetable broth, white wine, frozen peas and baby spinach. This recipe is easy and hands-free.

Course Entree, Main Course

Cuisine French, gluten-free, Italian, nut-free, soy-free, sugar-free, vegan

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 10

Cook Time 4

Wait time 20

Total Time 34

Servings people

Calories 354kcal

Author Hannah Sunderani

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

US Customary - Metric

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

This Instant Pot Risotto will keep for up to 5 days. Store in the fridge in an airtight container.

You can also freeze this Instant Pot risotto. Divide serving size amounts among freezer-safe glass containers and store for up to 3 months. Let thaw in the fridge 1 to 2 days before eating.

Nutrition