Instant Pot Garden Risotto Recipe (Vegan, Gluten Free)

This Instant Pot Garden Risott Recipe is a healthy and delicious recipe for your garden vegetables! Loaded with fresh kale, peas, green onions, and zucchini squash.  This no-stir risotto recipe is a simple and easy way to enjoy a complex tasting risotto without all the work!

I love a fresh and healthy risotto… but making it the traditoinal way on the stove top takes a lot of time and a lot of patience. This recipe is a true weeknight wonder!  I couldn’t even believe that you could make a proper risotto in the Instant Pot, but it the consistency turns out PERFECT.

This Instant Pot Garden Risotto Recipe Is:

  • Bright
  • Earthy
  • Fresh
  • Versatile
  • Healthy
  • Vegan & Gluten Free
  • Ready in about 20 minutes (only cooks for 7 minutes)
This green risotto in the instant pot is suepr versatile. You can use whatever ingredients you have on hand, or are growing in your garden. I used kale, peas, zucchini, and green onions in mine… but add what you like! Tomatoes, bell peppers, fresh corn, or butternut squash would all be excellend additions.  Just make sure to add about 2 cups of vegetables for every cup of rice, and you should be set!

What’s In This No-Stir Instant Pot Risotto Recipe?

  • Fresh Vegetables: I used a combination of onions, kale, peas, zucchini, and green onion.  But this recipe is versatile and you can swap in any veggies you love!
  • Arborio Rice: classic risotto rice. It’s a thick short rice that soaks up a LOT of liquid, making the risotto super creamy without adding any dairy.
  • Herbs and Spices: I love some Herbes de Provance, so I added some for flavor. Fresh parsley also gives this risotto a wonderful brightness and herby finish.
  • Vegetable stock or water: If using vegetable stock, make sure its a low sodium or no salt added variety.
  • Lemon: a squeeze of fresh lemon at the end of this recipe brings out the bright fresh flavors.

Easy Weeknight Meals

This Instant Pot Risotto is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

How Do I Make This Glutuen Free Vegan Instant Pot Risotto Recipe?

  1. To the Instant Pot, add the arborio rice, onion, garlic, zucchini, kale, peas, Vegetable stock, Herbes de Provance, and the salt.  Stir well to combine all ingredients together.
  2. Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes.
  3. Quick release the pressure taking care not to have your hands or face near the steam vent.
  4. Once float valve has gone down, remove the Instant Pot lid and stir in the green onions and the lemon juice.  Taste and adjust seasoning as needed. Serve with freshly grated parmesan cheese or nooch, add a slice of crusty bread, and enjoy!

Other Healthy Weeknight Instant Pot Recipes You’ll Love!

As always, if you make this  Vegan Instant Pot Garden Risotto Recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

 

Instant Pot Garden Risotto Recipe (Vegan, GF)

This Instant Pot Garden Risott Recipe is a healthy and delicious recipe for your garden vegetables! Loaded with fresh kale, peas, green onions, and zucchini squash. 
5 from 2 votes
Cook Time 7 mins
Total Time 7 mins
Course Dinner
Cuisine American, Italian
Servings 6 servings

Ingredients
  

  • 2 cups arborio rice
  • 1/2 onion chopped
  • 6 cloves garlic minced
  • 1 zucchini
  • 1 cup chopped kale
  • 2 cups frozen peas
  • 1 cup mushrooms sliced
  • 6 cups Vegetable stock
  • 1 teaspoon Herbes de Provance
  • 1/2 teaspoon salt
  • 4 green onions sliced
  • 1 cup fresh parsley
  • 1 lemon juiced

Instructions
 

  • To the Instant Pot, add the arborio rice, onion, garlic, zucchini, kale, peas, mushrooms, Vegetable stock, Herbes de Provance, and the salt.  Stir well to combine all ingredients together.
  • Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes.
  • Quick release the pressure taking care not to have your hands or face near the steam vent.
  • Once float valve has gone down, remove the Instant Pot lid and stir in the green onions and the lemon juice.  Taste and adjust seasoning as needed. Serve with freshly grated parmesan cheese or nooch, add a slice of crusty bread, and enjoy!
Keyword Garden Instant Pot Risotto, Instant Pot Garden Risotto, Instant Pot No Stir Risotto, Instant Pot Risotto With Garden Vegetables, No Stir Risotto Instant Pot, Vegan Gluten Free Risotto Instant Pot
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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