(Prep + Cooking Time: 16 minutes | Servings: 5)
Ingredients:

1 cup Arborio rice; rinsed and drained

1 bunch asparagus tips; cut into 1-inch pieces

2 ¾ cups Vegetable Stock

2 cups fresh baby spinach

1 cup sugar snap peas; rinsed, tough ends removed

1/2 sweet onion; diced

1 garlic clove; minced

2 tbsp. vegan butter

2 tbsp. olive oil

1 tsp. dried thyme

1/2 tsp. salt; or as your liking

1/4 tsp. freshly ground black pepper

Pinch red pepper flakes

Juice of 1/2 lemon
Directions:

Select the “Sauté” Low mode on your instant pot. When the display reads “Hot,” add the oil and heat until it shimmers

Add the onion. Cook for about 2 minutes, stirring frequently. Turn off the Instant Pot and stir in the garlic and asparagus, cooking for 30 seconds.

Add the stock, rice, peas, thyme, salt, black pepper and red pepper flakes, stirring well

Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 8 minutes.

After completing the cooking time, quick release the pressure

Remove the lid carefully and stir in the butter, lemon juice and spinach, being gentle so as not to tear the snap peas. Taste and season with more salt, as needed.