Instant Pot Creamy Veggie Risotto

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recipe by Barb Musick

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Before the Instant Pot®, making risotto meant standing at your stove stirring. And stirring some more. You couldn’t risk walking away or the rice might burn. It was exhausting! Now you just have to sauté for a couple minutes, then you’re free to go read a book or play with your dog until it’s done cooking. It’s basically a risotto miracle.

Inspired by:

recipe updated Feb 4, 2020


  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Asparagus icon
    227 g (about 15 ¼)
  • Arborio rice icon
    Arborio rice
    1 cup (about 240 g)
  • Baby spinach icon
    Baby spinach
    1 ½ cups (about 46.8 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Sweet onion icon
    Sweet onion
    ½ (about 0.5 g)
  • Vegetable stock icon
    Vegetable stock
    2 ¾ cups (about 660 g)
  • Sugar snap peas icon
    Sugar snap peas
    1 cup (about 120 g)
  • Dried thyme icon
    Dried thyme
    1 tsp (about 1.85 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Red pepper flakes icon
    Red pepper flakes
    1 pinch (about 0.05 g)
  • Vegan butter icon
    Vegan butter
    2 tbsp (about 30 g)
  • Lemon icon
    ½ (about 29 g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Heat until hot - Sauté, Less
  3. Then add sweet onion to the inner pot
  4. Cook while stirring frequently - 2 min
  5. Add garlic clove and asparagus to the inner pot
  6. Cook while stirring frequently - 30 sec
  7. Add vegetable stock, arborio rice, sugar snap peas, dried thyme, salt, black pepper and red pepper flakes to the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 8 min
  10. Release pressure -
  11. Then add vegan butter, lemon and baby spinach to the inner pot
  12. Stir carefully
  13. Season to taste
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