Instant Pot Vegan Pesto Risotto (Oil Free)

Chop your vegetables, I like chunkier pieces. Add your vegetables (except onion and garlic) to a measuring vessel and then add broth until the broth and vegetable volume reaches 2 ¼ cups. This measuring method accounts for the high water content of the vegetables so your risotto doesn't over-absorb liquid.In your Instant Pot, set to "Saute" and sautee onion and garlic with leftover vegetable broth until softened, about 5 minutes.Add your arborio rice and stir for about 1 minute.Add a swig of white wine and stir to unstick rice from the bottom of the pot. Stir until wine is absorbed. If you do not want to use wine, use a splash of vegetable broth.Once the wine is absorbed, add your measured vegetables and broth, stir. Close Instant Pot, set to "sealing" and pressure cook on high for 6 minutes.Once Instant Pot is done cooking, immediately release pressure and stir in pesto, nutritional yeast, and salt and pepper to taste. Depending on the saltiness of your vegetable broth, you may or may not need additional salt.Best served immediately but can be kept in the fridge for several days and reheated.