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Instant Pot Tomato Kale Risotto

Instant Pot Kale Tomato Risotto

Delicious Kale Tomato Risotto made in the Instant Pot is ready in less than 30 minutes. Vegan, gluten free, dairy free, or vegetarian if served with egg
Course Main Course
Cuisine American
Keyword instantpot, kale, risotto
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 328kcal
Author Alkaline Recipes



  • 1 cup arborio rice
  • 1 cup water
  • 1 can 14 oz roasted tomatoes with green chiles (or roasted tomatoes)


  • 2 cups fresh mushrooms
  • ½ cup leeks chopped
  • 2 tablespoon grapeseed oil or olive oil
  • 1 teaspoon sea sat
  • 1 teaspoon granulated garlic
  • ½ teaspoon black pepper

Pesto (optional

  • 1 cup fresh basil leaves only
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 1 teaspoon sea salt
  • juice of 1 lemon
  • ¼ cup of water
  • 4 cups fresh kale



  • Add rice, water and tomatoes to Instant Pot. Pressure Cook for 6 minutes. QR, quick release the pressure when done.  Remove risotto and set aside.


  • Add mushrooms, leeks and oil to instant pot, set on saute and stirfry  for 3 minutes. (you can also use a 10" pan to stirfry the vegetables).  Add salt, pepper and granulated garlic
  • Add kale and stirfry for an additional 2 minutes
  • Add risotto and stir well.
  • Serve topped with pesto, or egg. (optional)


  • Blend all ingredients in high speed blender


  • Fry egg in pan and top with red pepper flakes and top Kale Tomato Risotto


Serving: 1g | Calories: 328kcal