Easy Vegetable Risotto Recipe

This easy vegetable risotto recipe creates a creamy dish without the need to add any cream! It’s a simple main dish that is impressive enough to serve for a dinner party!

Cooking it in the instant pot takes a fraction of the time it takes to make it stove top, and gets you that perfect texture every time.



Rinse the fresh green beans, and the carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside. Place the butter and olive oil in the electric pressure cooker, and press the sauté function over high heat.

When the butter melts, add the onion, fresh mushrooms, carrots, green beans, and peppers, and sauté until golden brown, about 5 minutes.


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.


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 to combine all the ingredients.

After you’ve stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘Sealing’.

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