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Instant Pot Potato Risotto
Course
Main Course
Cuisine
Italian
Keyword
leek, mushrooms broth, Potato Risotto, Potatoes
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
170
kcal
Author
Corrie
Ingredients
2
leeks
rinsed and thinly sliced
1
tablespoon
garlic
minced
¼
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
Instructions
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.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
26
mg
|
Potassium:
230
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2394
IU
|
Vitamin C:
10
mg
|
Calcium:
49
mg
|
Iron:
2
mg