Spring Vegetable Instant Pot Brown Rice Risotto

spring vegetable instant pot brown rice risotto

This spring vegetable Instant Pot brown rice risotto makes risotto an easy and delicious weeknight meal! Spring veggies and brown rice make this dish extra nutritious. (gluten-free, vegetarian, nut-free)


  • 1 tsp olive oil
  • 1 small shallot, minced
  • 1/2 small leek, cleaned and sliced, light and white parts only
  • 1 small bunch asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1 cup snap peas
  • 1/2 cup frozen green peas
  • 1 1/2 cups short grain brown rice
  • 1/4 cup dry white wine, such as pinot grigio
  • 3 1/4 cups low sodium vegetable or chicken broth
  • Pinch salt
  • Pinch freshly cracked black pepper
  • 3/4 cup freshly grated parmesan


  1. Set Instant Pot to Sauté mode on Normal. Press +/- buttons until time reads 10 minutes.
  2. Add olive oil to bottom of pot. Add shallot, leek, asparagus, and peas. Cook, stirring until leeks are wilted and asparagus is bright green. Remove vegetables from pot and set aside.
  3. Add rice to pot. Stir with a wooden spoon, scraping up the browned bits at the bottom. Add wine and let it cook off. Add broth.
  4. Close lid and set vent to "Sealing." Set pressure to High and press +/- buttons to reach 35 minutes.
  5. Once timer goes off, carefully release pressure by turning vent to "Venting." Remove lid once valve has dropped. Rice may appear soupy.
  6. Return Instant Pot to Sauté mode on low. Add parmesan and cooked vegetables to risotto and stir until thickened and vegetables are heated though. If you need to thin risotto, add broth or milk as needed.

Keywords: instant pot risotto, spring vegetable risotto, brown rice risotto