A dreamy Instant Pot brown rice risotto that you and your family will love! It’s healthier than your classic version but still incredibly flavourful, filling, and delicious! Brown rice and vegetables come together in this simple-to-make dump-and-start dish.
This recipe was originally published in January 2020. It has been updated for content and photos.
Risotto is a staple Italian dish I grew up eating, especially this mushroom version. It was usually reserved for special occasions like Easter, Christmas, and birthdays. since I grew up making it the traditional (long and slow) way.
The Instant Pot (electric pressure cooker) is a game-changer for risotto! And this dish is no exception.
This dish is so simple to make, with no sautéing or babysitting needed. Just dump everything into the pot, set it, and forget it.
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How is it healthier?
This risotto recipe ditches the traditional (although delicious) high-starch arborio rice that makes risotto so creamy in texture.
Instead, I’m using brown basmati rice for a whole grain, more nutritious option. White rice has the germ and bran removed, whereas brown rice is not so refined.
This not only makes the dish suitable for a vegan or vegetarian diet but also for those following a low-fat WFPB (whole food plant-based) diet, too.
Plus, I’m adding a ton of mixed vegetables to the pot for a wholesome, and nutrient-dense meal.
Ingredients + Substitutions
Here’s everything you’ll need for our easy and delicious Instant Pot brown rice risotto.
- Brown rice: I like brown basmati rice for its firmer texture. While you may use brown jasmine rice, it will produce softer, moister results.
- Veggies: I’m using a mix of organic frozen veggies, but any vegetables you like will work just fine here.
- Broth: Stick to a flavourful, but low sodium vegetable broth if possible. You can always add more salt later if needed. (Choose gluten-free if needed.)
- Spices: Garlic powder, onion powder, and oregano enhance the flavours, but feel free to adjust or add more seasoning of your choice.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Rinse your rice in a strainer in your kitchen sink before you begin.
Add everything to your Instant Pot, (except the butter) and close and seal the lid.
Pressure cook for 22 minutes, and let it naturally release for 10 minutes, then release pressure.
NOTE: The pot will take about 15-20 minutes to reach pressure before it begins to count down.
Open the lid when safe to do so (when the pin drops and all pressure has been released). Then stir in the butter, taste, and adjust for salt and black pepper if needed.
Serve your brown rice vegetable risotto with a sprinkle of fresh parsley, red pepper flakes, and/or vegan parmesan cheese.
Variations
If you love risotto and want more ways to make it, check out these versions!
Equipment
I use a 6 quart Instant Pot but you can easily make this in an 8-quart as well without adjusting the recipe.
You may also double the recipe in both the 6-quart or the 8-quart pots.
Storage
You may refrigerate leftovers in an airtight container for 3-4 days.
Reheat the risotto on the stovetop, or use the sauté function on your Instant Pot.
Expert Tip
- Give yourself enough time. Although the cooking time is set to 22 minutes, it will take an additional 15-20 minutes to reach pressure, and then 10 minutes of natural release time.
More Instant Pot recipes you’ll love:
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.5 cups brown basmati rice rinsed
- 4 cups mixed frozen veggies I use corn/peas/carrot/green bean mixture
- 4 cups low sodium vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 tablespoon vegan butter or margarine optional
- salt + pepper to taste
Garnishes (optional)
- fresh parsley
- vegan parmesan cheese
Instructions
- Add everything except the butter into your pressure cooker and give it a stir. Close the lid and make sure your valve is in the sealing position. Then set to high pressure for 22 minutes. It will take about 15-20 minutes for the pot to reach pressure.
- When the timer is complete, allow your pressure cooker to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by setting the valve to the venting position, and open the lid once safe to do so.
- Stir in the butter if using it and taste and add salt and pepper if needed. Serve garnished with fresh parsley and/or Parmesan cheese.
Joyce A Stevens says
Sorry to say this dish was a miss for me. I included everything that was in the recipe, including cooking the rice as directed using the 1/2 cup broth at a time because I did not have an instapot. I added lots of sauteed onion for more flavor as it is quite tasteless and I sure don’t want to add the extra salt that is so needed. Even some real garlic might have helped this dish. It sure makes a lot which is what I like to get me through the week for dinners.
Rosa says
Sorry you didn’t enjoy it. The key to this one is a very flavourful broth as I mention in the post. I’ve also linked to the homemade bouillon powder that I use. Hope this helps.
Joyce Stevens says
Can this be made without an instapot?
Rosa says
Hi Joyce, yes you can make this on the stovetop as well. See the stovetop directions for our lemon asparagus risotto which should be helpful in converting this one. Enjoy!
Emily Rohwer says
Do we know if this recipe as is, fits in a 3qt pressure cooker?
Rosa says
I haven’t tried it, but a quick google search tells me you can cook up to 2 cups of dried rice in the 3qt, so based on that, it should fit.
Emily says
Thanks! I did try visualizing it, and decided to go for it. It does *just* fit! Nice easy recipe.
Rosa says
Great, glad it worked out! 🙂
amanda says
This is very good!! I’ve made it once before, and it turned out perfectly. But today, there was too much liquid in it at the end. It must be because of the extra 1/2 cup frozen spinach I added with the other ingredients. I didn’t think to account for the extra liquid, and I wouldn’t have known how anyway! But I boiled off the extra liquid, and it was delicious as ever. Thanks for a great recipe!
Rosa says
You’re welcome, Amanda. So glad you’ve been enjoying this recipe. Thanks for sharing your process with us. 🙂
Martina says
Hi Rosa, I tried this recipe today, but my rice came out very soft and kind of slimy 🙁 I used Jasmine Brown rice long grain because that’s what I had in the pantry. Also, I substituted the broth with water because I did not have it on hand either. Do you think these are the reasons why the consistency was off? Thank you for taking the time to read my comment.
P.s.I tried your Instapot Lentil Stew too, and it was delicious! Recipe saved!
Rosa says
Hi Martina, jasmine rice is softer and moister than basmati, whereas basmati has a firmer chew. So this is likely why you had different results. Glad you enjoyed the stew!
Martina says
Rosa, thank you for explaining that! I will try with the basmati rice next time! 🙂
Ricky says
Hi Rosa – Wishing you a belated Happy New Year!
Will this risotto freeze?
Love your recipes and looking forward to making this.
Rosa says
Happy New Year Ricky! Yes, you may freeze it, however, it will be much softer when reheating.
Joan (Zhahn) says
Love your recipes
Rosa says
Aww thank you so much Joan. 🙂
Rachel Meehan says
Hey there ,
I’m just wondering if you can make this in a normal pot if you don’t have a pressure cooker ?
Thank you ,
Rachel
Rosa says
Hi Rachel, yes you can make this on the stovetop as well. See the stovetop directions for our lemon asparagus risotto which should be helpful in converting this one. Enjoy!
J.B. Struthers says
Easy, quick and tasty!
Carrie says
Do you happen to have instructions for the slow cooker?
Rosa says
Hi Carrie, no I haven’t tried making risotto in a slow cooker yet.