1 1/2 teaspoons salt (withhold if using purchased stock)
A few sprigs of thyme
Preheat the electric pressure cooker by pressing brown/sauté mode.
Add the olive oil and onion and sauté, stirring infrequently until the onion begins to soften. Add the rice, and stir constantly until it absorbs the onion juice and begins to dry again, about 5 minutes. Add the wine; stir constantly until the rice absorbs all of the wine. Add the potatoes, stock, tomato paste, and salt.
Close the lid and pressure-cook for 5 minutes at high pressure. When time is up, open the pressure cooker with Normal Pressure Release (twist the valve on the lid to the “open” or “venting” position). Remove the lid and tilt it away from you.
Quickly mix the contents and then remove the pressure cooker insert from the electric pressure cooker onto a heat-safe surface (to keep the risotto from overcooking).
Sprinkle with fresh thyme and serve immediately.