Easy Vegan Pressure Cooker Miso Risotto
Easy Vegan Pressure Cooker Miso Risotto is a creamy, comforting dish that brings traditional Italian flavors to your table in no time. Made with savory miso and rich coconut milk, this vegan risotto is not just nutritious but also incredibly delicious. Perfect for busy weeknights or impressing guests, you’ll relish every spoonful while enjoying the ease of preparation in a pressure cooker.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/4 cup white miso paste
- 1 cup full-fat coconut milk
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp olive oil
Instructions
- 1. Sauté the aromatics: In your pressure cooker, select the sauté function. Heat olive oil and add shallots and garlic. Cook until fragrant (about 2 minutes).
- 2. Toast the rice: Stir in Arborio rice and toast for about 3 minutes, until nutty.
- 3. Add broth and miso: Pour in vegetable broth and mix in miso paste until combined.
- 4. Pressure cook: Secure the lid and set to high pressure for 8 minutes. Allow natural release for about 10 minutes.
- 5. Stir in coconut milk: Open the lid carefully and blend in coconut milk until smooth.
- 6. Serve: Dish out into bowls and garnish with fresh herbs or veggies as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize with seasonal vegetables like asparagus or peas. For added protein, include tofu or tempeh. Store leftovers in an airtight container for up to three days; reheat with a splash of broth.