Go Back
+ servings
Final photo of risotto

Vegan Spinach Risotto In The Instant Pot

This Vegan Spinach Risotto recipe takes all of the chore out of making risotto! No more standing over the stove and stirring for 30 minutes or more. Make this risotto in the Instant Pot and it only needs to cook for FOUR minutes!
5 from 3 votes
Print Pin
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian, Vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Pressure Release Time: 10 minutes
Total Time: 20 minutes
Servings: 4 People
Calories: 274kcal
Author: Emily

Ingredients

Instructions

  • Turn the Instant Pot on and turn it to "sauté" mode. Allow it to heat up for about 1 minute. 
  • Then drizzle enough olive oil to lightly cover the base. Add shallots and sauté until translucent, about 1 minute. 
  • Next sprinkle in garlic powder and combine with the shallots. 
  • Add in the arborio rice and immediately stir to ensure it does not burn. You do want the rice to toast slightly. 
  • Once the rice is lightly toasted, deglaze the pot with the dry white wine. 
  • Use a wooden spoon or spatula and scrape any bits of onion or rice that are stuck to the bottom. 
  • Add the vegetable broth and combine well. 
  • Place the lid on the Instant Pot and set the vent to "Sealing." 
  • Cancel the sauté function. Then, press the pressure cook function (on high pressure) and set the timer to 5 minutes. 
  • After the Instant Pot comes to pressure and then pressure cooks for 5 minutes, use the natural release method for 10 minutes. 
  • To do the natural release, simply do not turn the vent to venting and keep it in the sealing position. The Instant Pot will slowly release pressure after the 5 minute timer ends.
  • After the 10 minutes of natural release, the floating pin should drop.
  • If it hasn't dropped–don't worry. You can move the vent to venting and release the remaining pressure. 
  • Once the pin has dropped, remove the lid from the Instant Pot. The rice should be fully cooked and absorbed about 98% of the liquid
  • Stir the cooked risotto and make sure nothing is sticking. 
  • Turn the Instant Pot to the "Keep Warm" function. 
  • Add the vegan butter and the raw spinach. 
  • Combine the spinach with the hot risotto until the spinach has fully wilted. 
  • Season with salt to your liking, add to a bowl, and enjoy! 

Notes

Recipe copyright Legally Healthy Blonde. For educational or personal use only.
  • If the rice comes out a bit too "sticky" instead of creamy, feel free to add a few splashes of plain non-dairy milk.
  • Use this recipe and add extra veggies like mushrooms, zucchini, or tomatoes!
  • If you don’t consume alcohol, use water or broth with a small squeeze of lemon.
  • Nutrition Information is for 1 serving, which is ¼th of this recipe. 
    • Calories: 274 cal
    • Total Fat: 11.3 grams
    • Total Carb: 40.9 grams
    • Protein: 3.6 grams

Nutrition

Calories: 274kcal
Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!