This Instant Pot risotto is every bit as creamy and indulgent as using the traditional method, but with half the work! You’ll love the rich arborio rice, savoury mushrooms, and wine-infused sauce.
Risotto is an Italian dish traditionally made with arborio rice, broth, and cheese. Even though rice is usually regarded as a side dish, you’ll often see risotto on the menu at Italian restaurants as a starter or even as an entree—which makes sense because risotto is much richer and more filling than your usual rice dish.
I love my vegan mushroom risotto recipe, but it’s made the traditional way, which means there’s a lot of time spent standing at the stovetop. This vegan Instant Pot risotto method is a game-changer, friends. Once you pop everything in the Instant Pot, the cooking is completely hands-off!
Making vegan risotto in an Instant Pot is a great way to get all the delicious flavours of traditional risotto without having to stand over the stove ladling liquid into the pot every few minutes. The Instant Pot’s pressure cooking technology allows you to cook the risotto quickly and evenly, without worrying about it ending up too gloopy (that’s a word, right?) or too dry.
You may not ever want to make risotto the traditional way again!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Olive oil is a good substitute, or you can make your own vegan butter .
- Yellow onion – White onion works too.
- Garlic
- Dried thyme – Rosemary would also work well in this vegan Instant Pot risotto recipe.
- Mushrooms – Your average white mushrooms are just fine, or use cremini.
- Salt
- Vegan Syrah wine – Any type of dry red wine like Malbec or Cabernet will work.
- Low-sodium veggie broth – Regular veggie broth works too, but reduce the salt in the rest of the recipe.
- Vegan Parmesan cheese – You’ll want a store-bought vegan cheese that melts well; you’ll need some for the risotto itself and some for garnish.
- Arborio rice
- Fresh parsley
What Is Special About Arborio Rice?
Arborio rice is the traditional rice used in Italian risotto. It has a high starch content, which gives risotto its rich, creamy consistency. Arborio rice also absorbs liquid quickly and evenly while cooking, ensuring that the end result isn’t dry or overcooked. You can find it at most grocery stores and online.
How to Make Instant Pot Risotto
I promised that this vegan Instant Pot risotto is easy, and now you get to see just how simple it is! Here’s what you’ll need to do.
Cook the aromatics. Set the Instant Pot to SAUTE on HIGH. Melt the butter in the Instant Pot, then stir in the onion. Cook for 6 to 8 minutes, stirring occasionally, or until the onion is softened and just beginning to brown. Stir the garlic and dried thyme into the Instant Pot and cook for another 30 seconds, or until fragrant.
Add the mushrooms. Stir the mushrooms into the mixture and season with salt; cook for 5 to 6 minutes, or until the mushrooms have softened.
Pour in the wine. Add the wine and stir it into the vegetables. Gently scrape the bottom of the pot with a wooden spoon or silicone spatula to remove the browned bits. Cook for 1 to 2 minutes, then add the veggie stock and stir well.
Add the rice and cheese. Stir in the vegan cheese and the arborio rice. Secure the lid on the Instant Pot.
Cook. Select the “Pressure Cook” option and set your Instant Pot to HIGH for 12 minutes. Allow it to release pressure naturally for 10 minutes, then allow it to rest for another 5 to 10 minutes. Remove the lid and stir the risotto; taste and add more salt, if needed.
Serve. Plate the risotto and garnish it with fresh parsley and additional vegan Parmesan cheese.
Tips for Success
There’s not much to this vegan Instant Pot risotto recipe, but these additional tips will help you make sure it turns out perfect.
- Don’t change the recipe proportions. I always love to customize a recipe, and while there is some room to switch things up here (I share a few ideas below!), you don’t want to mess with the proportions of liquid-to-rice, as this will affect the consistency of the risotto.
- Avoid metal utensils. Don’t use a metal spatula to scrape the bottom of the pot or you’ll scratch it. Only use wood or silicone cooking utensils for the Instant Pot to keep it in tip-top shape.
- Season to taste. The saltiness of the vegan cheese and the broth can vary, which means it’s important to taste the risotto just before serving and add extra salt if needed.
Variations
If you’re not a fan of mushrooms, you can substitute peas, asparagus, butternut squash, spinach, and other vegetables. Fresh herbs can be used instead of dry if you have them on hand or in your garden, and you can also swap the red wine for a dry white wine. Use extra veggie broth to make this alcohol-free.
Serving Suggestions
Because this Instant Pot vegan risotto is so rich and creamy, it really works as a main dish. You can slice up a vegan sausage for some added protein, or stir in some white beans. I love pairing it with a piece of roasted garlic bread , too!
How to Store Leftovers
Leftover vegan Instant Pot risotto can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan with a splash of water or vegetable broth until it’s warmed through, or use the leftovers to make vegan arancini .
Can This Recipe Be Frozen?
Yes, vegan Instant Pot risotto can be frozen in an airtight container for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More Vegan Rice Recipes
- Congri (Cuban Rice and Black Beans)
- Creamy Vegan Mushroom Wild Rice Soup
- Jamaican Rice and Peas
- Korean (Gochujang) Tofu Rice Bowls
Ingredients
- 3 tablespoons vegan butter
- ½ small yellow onion , thinly sliced
- 2 tablespoons finely chopped garlic
- ½ teaspoon dried thyme
- 3 cups thinly sliced mushrooms
- 1 ½ teaspoons salt
- ½ cup vegan Syrah wine , any type of dry red wine like Malbec or Cabernet will work
- 2 ½ cups low-sodium veggie broth
- 7 tablespoons freshly grated vegan Parmesan cheese
- 1 cup arborio rice
- Fresh parsley , for garnish
- freshly grated vegan Parmesan cheese , for garnish
Instructions
- Set the Instant Pot to SAUTE on HIGH. Add the butter and let it melt. Add the onion and stir to combine. Let it cook for 6-8 minutes, stirring occasionally, until it’s softened and slightly browned.
- Add the garlic. Stir the garlic and dried thyme into the Instant Pot. Let everything cook for another 30 seconds or until fragrant.
- Throw the mushrooms into the mixture and season with the salt. Mix well and let everything cook for another 5-6 minutes or until the mushrooms have softened. Gently scrape the bottom of the pot with a wooden spoon or silicone spatula to remove the browned bits.
- Add the wine and stir it into the mixture. Let everything cook for 1-2 minutes. Add the veggie stock and mix well.
- Stir in the parmesan cheese and add the arborio rice. Mix once to combine. Secure the lid on the Instant Pot.
- Select the “Pressure Cook” option and set it to HIGH for 12 minutes. Allow it to release pressure naturally for 10 minutes. Let it rest for another 5-10 minutes. Remove the lid and gently stir the risotto once. Adjust the seasoning with more salt as needed.
- Serve the risotto and top it with fresh parsley and more vegan parmesan cheese to taste.
Notes
Instant Pot Risotto
Ingredients
- 3 tablespoons vegan butter
- ½ small yellow onion thinly sliced
- 2 tablespoons finely chopped garlic
- ½ teaspoon dried thyme
- 3 cups thinly sliced mushrooms
- 1 ½ teaspoons salt
- ½ cup vegan Syrah wine any type of dry red wine like Malbec or Cabernet will work
- 2 ½ cups low-sodium veggie broth
- 7 tablespoons freshly grated vegan Parmesan cheese
- 1 cup arborio rice
- Fresh parsley for garnish
- freshly grated vegan Parmesan cheese for garnish
Instructions
- Set the Instant Pot to SAUTE on HIGH. Add the butter and let it melt. Add the onion and stir to combine. Let it cook for 6-8 minutes, stirring occasionally, until it’s softened and slightly browned.
- Add the garlic. Stir the garlic and dried thyme into the Instant Pot. Let everything cook for another 30 seconds or until fragrant.
- Throw the mushrooms into the mixture and season with the salt. Mix well and let everything cook for another 5-6 minutes or until the mushrooms have softened. Gently scrape the bottom of the pot with a wooden spoon or silicone spatula to remove the browned bits.
- Add the wine and stir it into the mixture. Let everything cook for 1-2 minutes. Add the veggie stock and mix well.
- Stir in the parmesan cheese and add the arborio rice. Mix once to combine. Secure the lid on the Instant Pot.
- Select the “Pressure Cook” option and set it to HIGH for 12 minutes. Allow it to release pressure naturally for 10 minutes. Let it rest for another 5-10 minutes. Remove the lid and gently stir the risotto once. Adjust the seasoning with more salt as needed.
- Serve the risotto and top it with fresh parsley and more vegan parmesan cheese to taste.
Notes
Nutrition
Instant Pot Risotto https://jessicainthekitchen.com/vegan-instant-pot-risotto/ April 11, 2023
This vegan manicotti recipe is a guaranteed winner! With a creamy spinach and ricotta filling and plenty of plant-based cheese on top, it’s the perfect cozy comfort food meal.
Do you love vegan stuffed shells ? Can’t get enough vegan lasagna ? Well then, this vegan manicotti recipe might just be your new favourite dinner!
Manicotti is an Italian pasta dish similar to stuffed shells, except instead of tucking a creamy vegan ricotta filling into jumbo pasta shells, you’ll fill pasta tubes instead. My vegan-friendly version is baked in a marinara sauce with melty plant-based cheese on top to create the perfect Italian-inspired meal. (And if you’re feeding a group of mixed eaters, trust me: the cheese-lovers will never guess this dish is dairy-free!)
What Is the Difference Between Manicotti and Cannelloni?
Manicotti and cannelloni are both types of Italian pasta dishes, and they’re very similar in appearance. The main difference between the two is that manicotti are ridged pasta tubes filled with a savory filling, while cannelloni is made with large rectangles of pasta (or sometimes crepes) that are rolled up with the filling. Cannelloni is more common in Italy, while manicotti is more of an Italian-American dish.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Manicotti shells
- Vegan ricotta cheese – You can use store-bought or if you can’t find it, make your own vegan ricotta .
- Vegan shredded mozzarella cheese – I like using a bag of shreds, as shredded vegan cheese is usually formulated for melting.
- Vegan parmesan – Again, you can use store-bought or make your own vegan Parmesan .
- Fresh baby spinach – This is the classic choice for manicotti filling, but you can switch things up with chard if you’d like.
- Cornstarch
- Salt
- Black pepper
- Pasta sauce – Save yourself some time and use your favourite jarred sauce, or make your own marinara .
- Fresh basil
What Is Vegan Ricotta Made From?
Vegan ricotta is a dairy-free alternative to traditional ricotta cheese. There are versions made with tofu, cashews, and almonds—any of these will work in this vegan manicotti recipe, so choose which one tastes best to you or that works best for your dietary preferences.
How to Make Vegan Manicotti
The beauty of this vegan manicotti recipe is that it’s a no-boil version—which means you don’t have to worry about the pasta tubes falling apart or having to wait for them to cool before stuffing!
Prepare. Preheat your oven to 350ºF and coat a 9×13 baking dish with non-stick spray. Let the pasta tubes soak in a large bowl of hot water for 30 minutes, stirring at the halfway point to keep them from sticking.
Make the filling. Drain any liquid from the vegan ricotta, then place it in a mixing bowl. Add the vegan mozzarella (reserve 1/2 cup for later), Parmesan, spinach, cornstarch, salt, and pepper and stir well. Scoop the ricotta mixture into a piping bag or a zip-top bag with the corner snipped off.
Assemble. Spread half of the pasta sauce into the bottom of the baking dish. Squeeze about 1/3 cup of filling into each pasta tube. Set the filled tubes in the baking dish; once you’ve filled all of the manicotti, pour the remaining sauce over the top and add the reserved vegan mozzarella.
Bake and serve. Cover the baking dish with aluminum foil and bake for 45 minutes. Let the vegan manicotti cool for 10 minutes, then garnish with basil before serving.
Tips for Success
Here are my best tips for perfect vegan manicotti:
- Pipe from both sides of the pasta tubes. To make sure the tubes are filled evenly, I like to pipe half of the filling from one side of the tube, then turn it and fill the other side.
- Cover the baking dish completely with sauce. Make sure the sauce goes all the way to the edges of the baking dish in an even layer, with no bare spots. An even layer of sauce will help soften the pasta as it bakes in the oven.
- Use a pasta sauce that tastes good. Don’t skimp here! The pasta sauce is a big player in the flavour of the finished dish.
Variations
If you like putting your own spin on recipes, this vegan manicotti will give you plenty of room to do just that. Sautéed diced mushrooms and shallots make for a more substantive filling; just stir them into the vegan ricotta and then spoon the filling into the shells rather than piping. Chopped canned artichokes are a tasty addition, too, or you can skip the spinach and add some pesto to the ricotta instead for a more herbaceous flavour.
Serving Suggestions
I love having vegan manicotti with a piece of crusty roasted garlic bread , but a simple side of balsamic roasted vegetables works well too. If you have leftover spinach, you can use that to make a side salad with my creamy vegan avocado dressing .
How to Store Leftovers
Store vegan manicotti in an airtight container in the refrigerator for up to 4 days. You can reheat it in a 350ºF oven or in the microwave until it’s warmed through.
Can This Recipe Be Frozen?
Yes! Transfer your vegan manicotti to a freezer-safe container or bag and freeze for up to 3 months. Let the manicotti thaw in the refrigerator before reheating according to the instructions above.
More Vegan Pasta Recipes
- Creamy Garlic Mushroom Pasta
- Vegan Spaghetti and Meatballs
- Vegan Garlic Alfredo Pasta
- Butternut Squash Mac and Cheese (Vegan)
Ingredients
- 12 manicotti shells , 194 grams
- 2 cups vegan ricotta cheese , 454 grams
- 1 ½ cup vegan shredded mozzarella cheese , 168 grams
- ½ cup vegan Parmesan cheese , 56 grams
- 1 cup fresh baby spinach , de-stemmed and chopped, 40 grams
- ¼ cup cornstarch , 32 grams
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces pasta sauce , 453 grams
- fresh basil for garnish , optional
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Place pasta shells in a large bowl of hot water and soak for 30 minutes to soften. Stir around with your hand about halfway through, to unstick any noodles.
- Pour the liquid off the ricotta cheese.
- While the shells are soaking, combine the ricotta cheese, 1 cup of mozzarella, parmesan cheese, spinach, cornstarch, salt and pepper together in a bowl. Mix well.
- Pour half of the pasta sauce into the bottom of the baking dish.
- Transfer the cheese mixture to a piping bag. You can also use a ziploc bag.
- Squeeze about 1⁄3 cup of filling into each pasta shell and place them on top of the sauce in the baking dish.
- Once you’ve filled all of the shells, pour the remaining pasta sauce over the top.
- Sprinkle it with the remaining 1⁄2 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 45 minutes. Remove from the oven and let it sit for 10 minutes before serving.
- Garnish with fresh basil.
