Instant Pot Potato Risotto


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

Instant Pot Potato Risotto
5 from 2 votes
Print Pin Rate
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
  • 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
  • Select “Sauté” function on the Instant Pot pressure cooker.
  • Heat oil in its cooking pot then add garlic, leeks and thyme.
  • Sauté for about 1 minute.
  • Stir in potato cubes along with all the remaining ingredients.
  • Cover and seal the lid carefully.
  • Select “Manual” function for 5 to 7 minutes with high pressure.
  • Release the pressure naturally then remove the lid.
  • Adjust seasoning with salt and pepper.
  • Serve warm.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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