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    Home » Instant Pot

    Pressure Cooker Fish with Risotto

    Published: Jan 17, 2022 by Maria Bravo · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Make the most of your pressure cooker with this super easy layered dish of Fish and Risotto. Cooking them at the same time will save energy in many ways.

    Pressure Cooker Leek Risotto with Sea Bass

    For this dish we're going to cook the fish wrapped in parchment paper following my how to pressure cook fish method.

    My Instant Pot Prawn, Trout and Pea Risotto is similar and, in fact, you could mix and match ingredients from the both of them.

    Don't forget that rice dishes and risottos are super versatile. You can easily play with the vegetables to use up what you have at home.

    Jump to:
    • Ingredients for Pressure Cooker Fish with Risotto
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • Food safety

    Ingredients for Pressure Cooker Fish with Risotto

    • onion
    • leek
    • mushrooms
    • arborio rice
    • stock
    • miso
    • fish fillets
    • cherry tomatoes

    See recipe card below for exact quantities

    Jump to Recipe
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    Instructions

    Wrap the fish in greaseproof paper (en papillote).

    Fish parcel for Pressure Cooker Leek Risotto with Sea Bass

    Prepare the risotto for pressure cooking as per the instructions in the recipe card below.

    Pressure Cooker Leek Risotto after sauteing and before closing the lid to pressure cook

    Place the fish parcel on top and pressure cook as per the timings in the recipe card below.

    Fish parcel placed above risotto ready to pressure cook Leek Risotto with Sea Bass

    Quick pressure release and remove the fish carefully, there will be liquid in the parcel and it will be very hot.

    Pressure Cooker Leek Risotto with Sea Bass - right after QPR

    Enjoy!

    Pressure Cooked Leek Risotto with Sea Bass
    Pressure Cooked Leek Risotto with Sea Bass ready to eat

    Substitutions

    • Chicken - Chicken fillets or diced chicken would work well instead of the fish. I wouldn't use whole chicken breasts, above all if they're quite big.
    • Cabbage - No leek? Use cabbage instead. Or skip the leek altogether.
    • Don't like mushrooms? Don't add them. Same goes for the tomatoes.
    • Vegetarian - Skip the fish and make sure you use vegetable stock and this dish will still be super tasty
    ALL MY PRESSURE COOKER RECIPES

    Equipment

    This recipe will work great in your stove-top or electric pressure cooker. I tend to use whichever Instant Pot is free at the time or the Ninja Foodi.

    You could also use the Manual setting in the Tefal Cook4Me (I have the Tefal Cook4Me Touch Wifi, which is great), but add a little bit of pressure cooking time as it does an automatic quick pressure release at the end.

    Storage

    Store in the fridge. Eat within 2 days. Reheat until piping hot.

    Always chill left over rice as soon as you can and always within half an hour.

    I would not freeze it, it's super quick to pressure cook anyway.

    Top tip

    Don't leave risotto (or rice in general) on keep warm. It won't do well.

    📖 Recipe

    Pressure Cooker Leek Risotto with Sea Bass, the risotto is served with the white fish on top and the striking red of the tomatoes stands out on top

    Pressure Cooker Fish with Risotto

    Maria Bravo
    A delicious layered recipe for your pressure cooker. Cook both the risotto and the fish at the same time for time and energy savings
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    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Course Main Course
    Cuisine British
    Servings 4 people
    Calories 317 kcal

    Equipment

    • Pressure Cooker or Instant Pot
    • Greaseproof paper to wrap the fish

    Ingredients
      

    • ½ onion chopped
    • 1 leek sliced
    • 100 g mushrooms chopped up big (I used portobello but you can use any mushrooms you can get your hands on)
    • 300 g arborio rice
    • 800 ml vegetable or fish stock I made mine with water and 2 tablespoons vegetable stock paste, put the veg stock paste in the jar first then add water up to the 800 ml mark
    • 21 g miso optional, it adds to the taste (I used a 21g pouch of Itsu Miso paste)
    • 2 fish fillets (I used sea bass) but salmon, haddock, etc would all work well you can use more, of course, seasoned with salt and pepper, it doesn’t have to be sea bass, it can be any other fish
    • 1 handful cherry tomatoes sliced

    Instructions
     

    • Sauté the onion, leek and mushrooms in 1 teaspoon of oil for a few minutes. I like to use a low Sauté setting for this, if that’s an option in your cooker.
    • While they’re sautéing, prepare the fish en papillote: dampen some greaseproof paper then ring out to remove any excess moisture. Stretch out, place the fillets on it, season with salt and pepper and top with the sliced tomatoes. Drizzle with a bit of extra virgin olive oil. Wrap up into a little parcel.
      Fish parcel for Pressure Cooker Leek Risotto with Sea Bass. The raw fish sits on greaseproof paper with tomatoes scattered on top
    • Stir in the arborio rice and sauté for a couple of minutes, stir a few times so that it doesn’t catch.
    • Stir in the stock (or water and vegetable stock paste) and the Miso and deglaze. Deglazing means scraping the bottom of the inner pot with a wooden spoon to remove any caramelised / burnt-on bits.
      Pressure Cooker Leek Risotto after sauteing and before closing the lid to pressure cook
    • Carefully place the fish parcel on top of the rice.
      Photo of the fish parcel wrapped en papillote in greaseproof paper, placed above risotto ready to pressure cook Leek Risotto with Sea Bass
    • Check that the sealing ring is in place correctly by pressing down on it following its circumference. Lock the lid in. Steam release sealed.
    • Press the Pressure Cook / Pressure / Manual button (or the equivalent in your cooker) and programme 5 minutes, high pressure. At the end of pressure cooking time do a Quick Pressure Release. This means venting the steam manually (see notes).
      In conventional pressure cookers: bring to high pressure and pressure cook for 5 minutes with a quick release at the end.
      Pressure Cooker Leek Risotto with Sea Bass - right after QPR. The fish is still in the greaseproof paper in the parcel
    • Move the fish parcel onto a plate, careful with the liquid inside it, it will be very hot. Serve with the rice.
      Photo of the Pressure Cooked Leek Risotto with Sea Bass ready to eat, the sea bass has been taken out of the pressure cooker and is on a brown plate, below it sit the juices and the greaseproof paper, the tomatoes are seen scattered on top

    Notes

    Terminology
    Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
    Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
    Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 

    Nutrition

    Calories: 317kcalCarbohydrates: 69gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1005mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 893IUVitamin C: 8mgCalcium: 24mgIron: 4mg
    Keyword Fish, Leek, risotto, sea bass
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    Food safety

    A few tips from me:

    • Always wash your hands straight after touching raw meat
    • Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
    • Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
    • Always chill left over rice as soon as you can and always within half an hour.

    See more guidelines at food.gov.uk.

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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

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    Hi, I'm Maria! A food blogger passionate about kitchen gadgets and their power to make life easier and tastier.

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