Instant Pot Potato Risotto

By | August 15, 2018

People’s favourite potatoes can also be added to the risotto to make it more inspiring and irresistible with this simple recipe.

5 from 2 votes

Instant Pot Potato Risotto

Course Main Course
Cuisine Italian
Keyword leek, mushrooms broth, Potato Risotto, Potatoes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
Calories 397 kcal


  • 2 leeks rinsed and thinly sliced
  • 1 tbsp garlic minced
  • 1/4 cup olive oil
  • 3 sprigs thyme
  • 6 lb russet potatotes peeled and diced
  • 2 cup dry white wine
  • 2 quarts mushrooms broth
  • 4 cup spinach leaves chopped
  • salt and pepper to season


  1. Select “Sauté” function on the Instant Pot pressure cooker.

  2. Heat oil in its cooking pot then add garlic, leeks and thyme.

  3. Sauté for about 1 minute.

  4. Stir in potato cubes along with all the remaining ingredients.

  5. Cover and seal the lid carefully.

  6. Select “Manual” function for 5 to 7 minutes with high pressure.

  7. Release the pressure naturally then remove the lid.

  8. Adjust seasoning with salt and pepper.

  9. Serve warm.

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