Creamy Vegan Instant Pot Orzo – A 30-Minute Dinner That Feels Like a Hug
Creamy tomato orzo that’s rich with cashew cream, tangy from tomatoes, and pure comfort in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
Ingredients
1 cup dry orzo pasta
1 small onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup soaked cashews
2 cups vegetable broth (divided)
1 cup canned diced tomatoes
2 tbsp nutritional yeast
Salt and pepper to taste
Instructions
1. Blend soaked cashews with a splash of broth until smooth.
2. Turn on Instant Pot to “Sauté.” Add olive oil and chopped onion with a pinch of salt; cook until softened.
3. Add garlic and sauté briefly until fragrant.
4. Cancel sauté. Add diced tomatoes, dry orzo, remaining broth, nutritional yeast, and cashew cream. Stir.
5. Seal Instant Pot. Cook on High Pressure for 4 minutes. Let naturally release for 10 minutes.
6. Open lid. Stir well. Let sit a moment to thicken. Adjust seasoning as needed.
7. Serve warm. Add herbs, chili flakes, or extra cashew cream if desired.
Notes
Add spinach or kale after cooking for greens.
Toss in cooked veggies like zucchini, broccoli, or peas.
For extra creaminess, add more cashew cream or a splash of plant milk.
Spice it up with chili oil, chili flakes, or sriracha.
Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg