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
4.5 from 4 votes
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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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