Instant Pot TVP Vegetable Risotto

Instructions

1. Start by cutting the marinated TVP soy slices into smaller chunks, about 1-inch pieces.
2. Peel and finely dice the onion. Peel and cut the carrot into small cubes.
3. Set your Instant Pot to Sauté mode. Add the olive oil and let it heat up.
4. Add the diced onion to the Instant Pot and sauté for 2-3 minutes until translucent.
5. Add the cubed carrots and sauté for another 2 minutes.
6. Add the Arborio rice to the pot and stir for about 1 minute to toast it slightly.
7. Pour in the vegetable broth, add the TVP soy slice chunks and the green peas. Stir to combine all ingredients.
8. Cancel the Sauté mode. Close the lid of the Instant Pot and set the valve to sealing position.
9. Set the Instant Pot to Manual/Pressure Cook on High pressure for 6 minutes.
10. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully release any remaining pressure.
11. Open the lid and stir the risotto. It may seem a bit liquid at first, but it will thicken as you stir.
12. Chop the fresh parsley and stir most of it into the risotto, reserving some for garnish.
13. Taste and adjust seasoning with salt and pepper as needed.
14. Let the risotto rest for 2-3 minutes to achieve the perfect consistency.
15. Serve hot, garnished with the remaining chopped parsley.
16. This risotto is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of vegetable broth to restore the creamy consistency.