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–+ servings
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
Cook Time 5 minutes
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
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