If you don’t want to read my ramblings and are more of a visual person, check out the recipe video instead. And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook!
That is, until I fulfill my dream of moving into a (fancy) cottage in the (civilized) wilderness where I spend my days gardening and painting (activities that I currently know nothing about) and my evenings making elaborate meals from scratch. But in the meantime, I’ve found a way to enjoy making risotto that doesn’t require standing by the stove and stirring constantly for 30 minutes. More on that below. My secret to easy, quick risotto is a pressure cooker! The Instant Pot, to be specific. I know, you’re probably thinking there’s no way risotto made in a pressure cooker is as good as traditional risotto. And you’re right: it’s not. That’s because it’s better. Well, maybe, the taste is the same, but it’s better because it’s quicker and easier. I used an Instant Pot, which has a pressure cooker as one of its 7 functions, but you can use a traditional pressure cooker as well. When you unseal the pressure cooker, the risotto may appear a bit liquidy. Don’t panic. Just give it a stir and you’ll see the risotto start creaming together. This dish is comfort food at its finest. It’s creamy and rich, it’s savory yet a little sweet, and it doesn’t skimp on flavor (or calories). And it would make the perfect main dish at your Thanksgiving table. Because, let’s be honest, it’s 2017, and nobody needs to kill a turkey in order to have a delicious Thanksgiving meal. Bon appétit!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
