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Instant Pot Risotto, pressure cooker risotto, vegetarian risotto recipe, veggie risotto, instapot recipes, vegan instant pot recipes, easy instant pot recipes, instant pot vegetarian recipes, instant pot pressure cooker recipes, vegetarian pressure cooker recipes, spring pea risotto

Vegan Instant Pot Risotto with Spring Vegetables & Dates

Print Recipe
How to Make Risotto in the Instant Pot
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Servings 4 servings
Calories 413


Instant Pot Risotto

  • 2 Tbsp ghee or oil
  • ¼ cup chopped onion
  • 3 cloves garlic minced
  • ½ cup carrots chopped
  • cups Arborio rice uncooked
  • 4 cups chicken or vegetable broth separated into 1 cup & 3 cups
  • ½ cup Sunsweet® pitted dates chopped
  • ½ tsp salt & ¼ tsp pepper

To Add After Cooking Finishes

  • 1 tsp lime zest
  • ¾ cup mint leaves chopped
  • 1 cup frozen peas
  • 1 Tbsp lemon juice


  • Press ‘sauté’ button to heat Instant Pot and add ghee (or oil), stirring until melted. Add onions and carrots and cook for about 5-6 minutes, until tender.
  • Add garlic and Arborio rice and cook for another minute.
  • Pour 1 cup broth into pot, stir, and continue to cook for 3 minutes, until broth has been absorbed by the rice.
  • Add remaining 3 cups of broth, along with chopped dates, salt, and pepper. Stir to combine.
  • Close Instant Pot with lid and cook on manual for 10 minutes. After cooking finishes, quick release the steam for 10 minutes.
  • Carefully remove lid—watch out for steam—and stir in lime zest, mint, frozen peas, and lemon juice. Heat another 3 minutes, until the peas are warmed through.
  • Serve warm and enjoy!
  • Yields 6 cups Instant Pot risotto, 4 servings total.


Serving: 1½ cups | Calories: 413kcal | Carbohydrates: 82g | Protein: 9g | Fat: 8g | Fiber: 5g | Sugar: 16g