Instant Pot Vegan Risotto With Green Veggies & Fried Garlic
This incredible vegan Instant Pot risotto is full of green vegetables like kale, green beans, zucchini, and celery and is creamy and velvety without using butter or cheese.
Course Main
Cuisine Vegan
Keyword Instant Pot Vegan Recipes, Pressure Cooker, rice, Risotto
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 469kcal
Ingredients
Cooking the risotto
½largeonionfinely diced
1celery ribfinely diced
2tablespoonsolive oil
½teaspoonsalt
2large cloves of garlicfinely diced
½jalapeñodiced (optional, can be a dash of chili powder)
1.25cupsArborio ricedry
1cupleafy greenstightly packed and chopped (kale, chard, collards, cavolo nero)
1zucchinidiced into cubes
1.5cupsfrozen peasbeans and broad beans (you can use any combination)
3cupswater
1vegetable stock cubeor 3 cups of vegetable stock
A pinch of pepper
Finishing the risotto
Zest of ½ lemon
2tablespoonslemon juiceabout a third of a lemon
2tablespoonsnutritional yeast
1teaspoonmiso pasteadds that umami flavor
Serving the risotto
7smallzucchinishalved or 1-2 medium zucchini (sliced into strips or circles)
4large garlic clovessliced thinly (see step-by-step pics above)
2tablespoonsolive oil
A pinch of salt
2tablespoonschopped fresh parsley
Extra nutritional yeast to sprinkle on top
Instructions
Turn the Instant Pot on and press the Sauté function. Add the onions, celery, olive oil and salt and cook for 3-4 minutes.
Add the rest of the cooking risotto ingredients and stir through. Cancel the Sauté function and set to Pressure Cook/Manual for 5 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. Once cooking finishes, let the pressure release naturally for 5 minutes and then use the quick release (QR). Please note, don't let the pressure release naturally for more than 5-7 minutes as the risotto keeps cooking during this time and will over-soften.
While the risotto is cooking, prepare the finishing touches. Set aside lemon zest, lemon juice, nutritional yeast and miso paste. Stir these into the risotto once it's cooked.
Heat 1 tablespoon of olive oil in a frying pan and grill or pan-fry the zucchini halves or slices for 2-3 minutes over medium-high heat, until golden brown. Once you turn the zucchini over, move them aside slightly and add another tablespoon of olive oil and the garlic slices. Spread them around and cook for 1 minute on each side until just golden brown. Make sure to not burn them. You can also fry the garlic in a separate smaller pan or a a pot. Keep an eye on them the whole time.
Serve the risotto with extra grilled zucchini and fried garlic on top. Sprinkle with parsley and extra nutritional yeast flakes.
Notes
Other toppings: ready-made fried garlic and fried shallots from Asian grocers can be used instead of frying the garlic. They add a lovely crunch and flavor.