Sweet Potato, Green Bean, and Spinach Risotto (Instant Pot)

There’s nothing more comforting than a creamy risotto. But this one was made infinitely better by listening to the latest episode of Go Vegan Radio and by the knowledge that the dish was rescuing some very sad veg who were about to expire.

This recipe is designed for an electric pressure cooker like the Instant Pot. I’m grateful to Jill Nussinow for her immense knowledge of pressure cooking, ratios and timings. You should definitely check out her most recent book, Vegan Under Pressure.

NOTE: I like the green beans to be crunchy, but if you like yours softer you may want to par cook them before adding them to the pot. 


1 medium sweet potato, peeled and diced into 1 cm cubes
4 shallots, finely diced
2 cloves garlic, minced
3 1/2 cups vegetable broth
1 1/2 cups carnaroli (or other risotto) rice
1 tbsp sage, finely minced
1 pinch saffron (or 1/4 tsp turmeric)
1 1/2 cups green beans, cut into 1 cm pieces, or 1 1/2 cups peas (thawed, if frozen)
1 cup spinach, chopped (or 1 cup kale, torn)
Sea salt and freshly ground black pepper

1. Preheat oven to 210C. Line a shallow baking tray with parchment or a silicone mat.
2. In a large bowl, toss the sweet potatoes in 2 tbsp vegetable broth. Remove from the bowl with your fingers, allowing the excess broth to run off. Spread the potatoes on a baking tray and roast in the centre of a preheated oven for 10-15 minutes until starting to brown; remove from the oven, flip, and roast 5 minutes more. Allow to rest.
3. While the sweet potato is cooking, if your pressure cooker has a sauté function bring it to “hot” and then add the onions and sauté, stirring, for 2-3 minutes until slightly caramelised. Add the garlic and cook for 30 seconds more. Add 1/4 cup stock to deglaze the pan. If sautéing on the stove, transfer the onion mix to the pot of the pressure cooker once sautéd and deglazed.
4. Add the rice, the rest of the broth, the sage, and the saffron. Lock the lid on, and set to manual, high pressure, for 5 minutes.
5. Quickly and carefully release the pressure, remove the lid, and stir. Stir in the green beans and spinach, lock the lid back on, and allow the vegetables to sit and steam with the rice for 3 minutes. Add the sweet potato and season with salt and pepper. Serve and enjoy.


One thought on “Sweet Potato, Green Bean, and Spinach Risotto (Instant Pot)

  1. Pingback: Thanksgiving Recipes | Instant Pot Resources

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