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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
Author Alyssia Sheikh

Ingredients

Instant Pot Risotto

  • 2 Tbsp ghee or oil
  • ¼ cup chopped onion
  • 3 cloves garlic minced
  • ½ cup carrots chopped
  • 1½ 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

Instructions

  • 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.

Nutrition

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