Creamy Vegan Instant Pot Orzo – A 30-Minute Dinner That Feels Like a Hug

Let’s be honest on weeknights, even 30 minutes can feel like a stretch. This 30-minute vegan Instant Pot dinner was born out of that exact moment: tired brain, hungry body, zero motivation. What came out? A creamy tomato orzo that tastes like effort… without the effort. And then like an afterthought you remember the Instant Pot. The “set it and forget it” button. The one thing in your kitchen that doesn’t ask questions or need supervision. That’s where this comes in. This orzo creamy, just a little tangy from the tomatoes, soft with a whisper of richness from the cashews is less of a recipe and more of a rescue plan. You don’t need fresh herbs. You don’t need time. You need a bowl of something warm that feels like you did more than you actually did. And you need it now.

Creamy Vegan Instant Pot Orzo – A 30-Minute Dinner That Feels Like a Hug

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Creamy tomato orzo that’s rich with cashew cream, tangy from tomatoes, and pure comfort in under 30 minutes.

• Author: Naomi B.
• 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

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

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

Let the Instant Pot Do Its Thing

You’re maybe 20 minutes away from something warm, real, and slightly better than what you expected. The kind of better that doesn’t ask for applause, just a second helping.

Instructions

1. Make the cashew stuff.
   Soaked cashews, a splash of broth, blender. Don’t overthink it. You’re not making crème anglaise. Just get it smooth enough to pour.
2. Start the flavor.
   Turn on “Sauté.” Olive oil in. Toss in chopped onion, a pinch of salt. Let it soften while you maybe answer a text or zone out for two minutes. Garlic goes in next just enough to smell like you meant to cook.
3. Everything else joins the party.
   Cancel sauté. Tomatoes, dry orzo, the rest of the broth, nooch, cashew cream all in. Stir. It might look like soup that lost its way. That’s fine.
4. Seal it, press it, walk away.
   Lid on. High Pressure, 4 minutes. Then let it sit for 10. You can check your email. Or not.
5. Open, stir, squint.
   At first, it’ll seem watery. Don’t panic. Stir it a bit, wait a beat the orzo thickens. Trust it. Adjust salt, crack some pepper. If you’ve got herbs, throw them in. If not, no one’s grading you.

Scoop into a bowl. Big spoon. Couch optional. TV probably on. Dinner: done.

If You’ve Got Stuff to Use Up (Or Just Feel Like Tinkering)

This dish doesn’t ask for much it’s good as-is. But if you’re the kind of person who sees a nearly-forgotten zucchini and takes it personally, here’s how to run with it.

Sometimes, I toss in spinach right after opening the lid. It wilts in seconds and makes me feel like I ate something green today. Kale works too, if that’s your thing just tear it small, let the heat do its job.

Broccoli? Sure. Roast it, steam it, whatever. Zucchini, peas, frozen corn toss it in. This is not the time to be precious. It’s more about “what needs to go” than “what pairs perfectly.”

One time I hit it with garlic oil like, just sizzled a clove in a splash of olive oil and poured it over. Didn’t expect much. It was incredible. Highly recommend.

And if you’re craving creamy-cheesy vibes? Another spoon of cashew cream never hurt anyone. Nutritional yeast plus lemon zest gives you that “I tried” sparkle.

Oh and heat. A few chili flakes, sriracha, maybe that chili crisp jar you bought in 2021 and forgot about. This bowl can handle it all.

Basically, it’s not precious. If it feels like a mismatch, that probably means it’ll be delicious.

Questions You Might Actually Be Asking

One Last Thought (Then I’ll Let You Eat)

This isn’t some styled, slow-motion food video recipe. It doesn’t sparkle. It doesn’t brag.

But it works. Reliably, quietly, without a bunch of drama.

It fills a bowl, fills you up, and somehow on a day where nothing else cooperated it feels like something finally went right.

That counts. That always counts.