Potato risotto is a slowly stirred pan of warmly cooked rice, broth, and potatoes that could turn out to be a bit too finicky but that won’t be the case if it is cooked in an Instapot. If you thought preparing risotto was a time-consuming dish then an Instant Pot Potato Risotto could be a game changer for you. It is rich in flavour, creamy and cheesy the way you desire a risotto to be. But the best part is that it can be cooked in lesser time and in far more tasty way when prepared in an Instapot.
Preparation time: 15 minutes
Cooking time: 20 minutes
Cuisine type: Italian
Difficulty level: Medium
Ingredients For Preparing InstaPot Potato Risotto Recipe
- 1 tablespoon of olive oil
- 1 chopped medium yellow onion
- 2 cups of Arborio or any other short-grain rice
- ¼ cup of white wine can be a tart wine, such as chardonnay or pinot grigio
- 1 medium golden, red, or new potato, about 8 ounces, chopped into 1/2-inch cubes. You can leave the skin on if you want
- 4 cups of salt-free vegetable stock
- 1 tablespoon of tomato paste
- 1 ½ teaspoon of salt, you can withhold if you are using purchased stock
- Sprigs of thyme, just a few
Instructions For Preparing InstaPot Potato Risotto Recipe
Step 1: Preheat the pot
To begin with, firstly, preheat the instant pot by pressing sauté or brown button. This should not take more than a minute or two. Do not add anything to the pot until it is warm enough.
Step 2: Add the essentials
You can then add olive oil, onions and sauté. Stir occasionally until onion starts to soften. Then add rice and stir constantly until it absorbs all the onion juice and starts to dry again. This can take up to 5 minutes.
Step 3: Wine for thick absorption
Add wine and stir constantly until the rice absorbs it all, add salt, potatoes, tomato paste, and stock.
Step 4: Put the pot on high pressure
Close the cooker with the lid and cook for 5 minutes on high pressure. When it is done, use normal pressure release to relieve pressure, just twist the steam valve to open or vent positioning. Then remove the lid and tilt it away from you, keeping pressure/steam off your face.
Step 5: Mix it well and then serve
You can then mix the food contents, remove cooker insert and put it in a heat-safe surface area, to avoid overcooking, then sprinkle with fresh thyme and serve at the earliest, after releasing the pressure.
Risotto In Instapot
If you use Instapot to cook your Potato Risotto, it can be a quick cooking experience that leaves you with perfectly cooked rice, moist potatoes, and a creamy, cheesy sauce. Make sure that the broth is warm enough before you start and the level of pressure is high enough so that you get the desired taste. You can even adjust the taste with seasonings the way you like. Also, ensure that the potatoes you use are not of bad quality as it could spoil the taste of your dish. Risottos taste best when it is served immediately after the pressure is released from it, as the thickness comes right after it cools down.
Tips To Keep In Mind When Cooking Risotto In Instapot
1. Warm the risotto stock
Heat the broth in a microwave and in the meantime, grate the cheese well and saute the rice. Doing this step will save you a lot of time in bringing the Instapot to pressure. This is even more useful if you are in a hurry while cooking it.
2. Lesser broth
You can use a maximum of two to four cups of broth since no steam will escape the Instapot. Ideally, if you are cooking on stove you could use upto eight cups of broth but with Instapot it is better to keep the quantity up to four cups to even out the taste.
3. Do not overcook
Quickly release the pressure from the Instapot once you feel the risotto is ready, which will take not more than 10 minutes at high pressure. Open the valve of the cooker immediately so that you release the pressure from it. This will prevent you from overcooking the potato risotto.
3. Add cheese after you have cooked the risotto
Traditionally, the cooking of risotto stops when you have added butter and parmesan cheese to it but since you are cooking in an Instapot you would not want the cheese to melt and not maintain its thickness so it is advisable to add the cheese once the risotto is cooked to perfection so that it melts at the right level.