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    Home » Recipes » Instant Pot

    Instant Pot Brown Rice Risotto w/ Veggies

    Published: Nov 15, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    936 shares
    JUMP TO RECIPE

    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.

    Instant Pot brown rice risotto in white plate.

    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.

    Jump to:
    • How is it healthier?
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Expert Tip
    • More Instant Pot recipes you’ll love:
    • 📖 Recipe

    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.

    Variations

    If you love risotto and want more ways to make it, check out these versions!

    • Asparagus Lemon Risotto
    • Vegan Stuffed Mushrooms with Cranberry Risotto
    • Vegan Pumpkin Risotto
    • Mushroom Risotto Burger
    • Italian Vegan Stuffed Peppers with Risotto
    • Instant Pot Mushroom Risotto

    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:

    • Bowl of soup with sweet potato, mushrooms, zucchini, chickpeas and crushed peanuts and cilantro on top.
      Instant Pot Peanut Soup w/ Chickpeas
    • two bowls of pasta e fagioli with parsley garnish
      Vegan Pasta e Fagioli w/ Instant Pot Option
    • White bowl of noodles, carrots and peppers with lime wedge garnish.
      Instant Pot Spicy Thai Noodles
    • white bowl with rice, thai curry and drizzled in hot sauce
      Instant Pot Thai Curry [Vegan]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Instant Pot brown rice risotto in white plate.

    Instant Pot Brown Rice Risotto w/ Veggies

    A dreamy Instant Pot brown rice risotto that you and your family will love!
    5 from 12 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Natural Release Time: 10 minutes
    Total Time: 37 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 139kcal
    Author: Rosa

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    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
    Prevent your screen from going dark

    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.

    Notes

    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.
    Leftovers keep refrigerated in a sealed container for 3-4 days. Reheat on the stovetop, or use the sauté function on your Instant Pot.

    Nutrition

    Calories: 139kcal | Carbohydrates: 29g | Protein: 6g | Fat: 1g | Sodium: 213mg | Potassium: 321mg | Fiber: 7g | Sugar: 1g | Vitamin A: 6163IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    936 shares

    Reader Interactions

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    1. amanda

      February 14, 2023 at 5:18 pm

      5 stars
      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!

      Reply
      • Rosa

        February 15, 2023 at 8:38 am

        You’re welcome, Amanda. So glad you’ve been enjoying this recipe. Thanks for sharing your process with us. 🙂

        Reply
    2. Martina

      January 08, 2023 at 3:45 am

      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!

      Reply
      • Rosa

        January 08, 2023 at 10:56 am

        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!

        Reply
        • Martina

          January 08, 2023 at 6:44 pm

          Rosa, thank you for explaining that! I will try with the basmati rice next time! 🙂

          Reply
    3. Ricky

      January 07, 2023 at 7:42 pm

      Hi Rosa – Wishing you a belated Happy New Year!
      Will this risotto freeze?
      Love your recipes and looking forward to making this.

      Reply
      • Rosa

        January 08, 2023 at 10:57 am

        Happy New Year Ricky! Yes, you may freeze it, however, it will be much softer when reheating.

        Reply
    4. Joan (Zhahn)

      March 19, 2022 at 1:24 pm

      5 stars
      Love your recipes

      Reply
      • Rosa

        March 20, 2022 at 8:58 am

        Aww thank you so much Joan. 🙂

        Reply
        • Rachel Meehan

          September 24, 2022 at 1:30 pm

          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

          Reply
          • Rosa

            September 26, 2022 at 9:28 am

            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!

            Reply
    5. J.B. Struthers

      November 17, 2020 at 11:13 am

      5 stars
      Easy, quick and tasty!

      Reply
    6. Carrie

      November 09, 2020 at 2:25 pm

      Do you happen to have instructions for the slow cooker?

      Reply
      • Rosa

        November 09, 2020 at 3:55 pm

        Hi Carrie, no I haven’t tried making risotto in a slow cooker yet.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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