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6 Minute Sweet Corn Risotto -Instant Pot Recipe (Vegan, GF)
Prep Time
5 mins
Cook Time
6 mins

Effortless plant-based risotto that cooks in just 6 minutes in your electric pressure cooker. Eliminate the corn, and you have a delicious vegan risotto base that you can flavor to your liking.

Course: Main Course
Cuisine: Italian
Servings: 6 servings
Author: Michael Monson
  • 3 tablespoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon miso paste
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine (pinot grigio)
  • 3 cups vegan chicken broth (or 3 cups water + 1 tablespoon bouillon)
  • ¼ cup nutritional yeast
  • 2 tablespoons vegan butter
  • 2 ears of corn (about 1 ½ cups) kernels removed, cobbs reserved
  • ½ lemon, juiced
  • ½ teaspoon black pepper
  • 1 teaspoon salt, or to taste
  1. Using the “Saute” function or your electric pressure cooker, saute the olive oil, onion and miso paste together for about 3 to 4 minutes until the onions just start to soften. Add the rice, and saute for another minute or two - avoid letting anything burn to the bottom of the pot. Pour in the wine, and stir continuously until the wine has disappeared. Finally, stirn in the broth, nutritional yeast, and halved kernel-less corn cobs.
  2. Secure the lid on, and make sure that the pressure release valve is closed. Set your cooker to cook on high pressure for 6 minutes.
  3. As soon as the 6 minute cook time is up, carefully “quick release” the pressure. Placing a towel on top to help eliminate splatters.
  4. Carefully open the lid and allow the rest of the steam to escape. Add the vegan butter, corn, black pepper, and lemon juice. Stir vigorously for a minute or two until it reaches the desired consistency. If your risotto is too thick, add a bit of broth and continue to stir. If it’s too thin, turn on the “Saute” function once again, and continue to stir as the risotto reduces. NOTE: if making Corn Arancini, it’s best if the risotto is on the thicker side.
  5. Serve immediately, or transfer to a heat-safe bowl where it can then be refrigerated and turned into Corn Arancini.