-1 tablespoon olive oil
-2 cups Arborio or any short-grain rice
-1 medium yellow onion, chopped
-1 medium golden, red, or new potato (about 8 ounces), chopped into 1/2-inch cubes (leave the skin on if desired)
-1/4 cup white wine (a tart wine, such as pinot grigio or chardonnay)
-1 tablespoon tomato paste
-4 cups salt-free vegetable stock
-1 1/2 teaspoons salt
-a few sprigs of thyme
Preheat your Instant Pot by pressing brown/sauté mode.
Add the onion and olive oil and sauté, stirring infrequently until the onion begins to soften. Then add the rice, and stir constantly until the rice absorbs the onion juice and begins to dry again, for about 5 minutes. Add the wine and stir constantly until the rice absorbs all of the wine. Then add the stock, potatoes, salt, and tomato paste.
Close the lid and pressure-cook for about 5 minutes at high pressure. When the time is up, open the Instant Pot with Normal Pressure Release. Remove the lid and tilt it away from you.
Then quickly mix the contents and remove the pressure cooker insert from the Instant Pot onto a heat-safe surface (to keep the risotto from overcooking).
At the end sprinkle with fresh thyme and serve immediately.