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.
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.
Ingredients for Pressure Cooker Fish with Risotto
- arborio rice
- fish fillets
- cherry tomatoes
See recipe card below for exact quantitiesJump to Recipe
Wrap the fish in greaseproof paper (en papillote).
Prepare the risotto for pressure cooking as per the instructions in the recipe card below.
Place the fish parcel on top and pressure cook as per the timings in the recipe card below.
Quick pressure release and remove the fish carefully, there will be liquid in the parcel and it will be very hot.
- 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
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.
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.
Don't leave risotto (or rice in general) on keep warm. It won't do well.
Pressure Cooker Fish with Risotto
- Pressure Cooker or Instant Pot
- Greaseproof paper to wrap the fish
- 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
- 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.
- 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.
- Carefully place the fish parcel on top of the rice.
- 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.
- Move the fish parcel onto a plate, careful with the liquid inside it, it will be very hot. Serve with the rice.
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.