Healthy Risotto Recipe (Vegetarian Instant Pot Risotto)

Thick, creamy healthy risotto with mushrooms, garlic, roasted red peppers, carrots, and artichokes is bursting with Italian flavors. This simple and quick risotto will become one of your go to weeknight family meals.


– Risotto – Vegetable broth – Onion – Carrots  – Green beans

Step-by-step instructions!

Follow our easy instructions for success!





Rinse the fresh green beans, and the carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside.

Prep Ingredients, Cook Veggies:


Turn off the Instant Pot, and add the vegetable stock, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sautéed vegetables.

Add Broth:


Once all the little bits are off the bottom of the pot, add the Risotto, minced garlic, parsley, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well.

Add Risotto: 


Press the Manual Button, and cook at high pressure for a cook time of 6 minutes. When the Instant Pot is done cooking, allow it to set for 2 minutes, then do a quick release, releasing all the pressure.

Pressure Cook:


It will begin to thicken. Leave the Risotto in the Instant Pot, and open the artichoke hearts. Slice them, add them to the Risotto, and gently stir them into the dish.

Keep Stirring:


Turn off the instant pot and then deglaze the bottom of the instant pot by scraping all the vegetable bits off the bottom of the pan. This adds a rich flavor to the broth.


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