Name: Instant Pot Brown Rice Risotto w/ Veggies
Prep time: 5 min
Cook time: 22 min
Total time: 37 min
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; 1/4 teaspoon dried oregano; 1 tablespoon vegan butter or margarine (optional); salt + pepper (to taste); fresh parsley; vegan parmesan cheese

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.

Bowl of mixed veggies, bowl of rice and bowl of spices on counter.

See recipe card for quantities

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.

Instant Pot with rice, veggies and broth inside.

Add everything to your Instant Pot, (except the butter) and close and seal the lid.

Instant Pot with cooked rice and veggies inside.

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.

Two plates of rice with mixed veggies and chili peppers on the side.

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.

📖 Recipe

Instant Pot Brown Rice Risotto w/ Veggies

How is it healthier?

Ingredients + Substitutions

Instructions

Variations

Equipment

Storage

Expert Tip

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📖 Recipe