Instant Pot® Chicken Risotto

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Description

No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot®, you’ll never make it any other way.

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken thighs, chopped
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 4 ½ cups chicken stock
  • ½ cup freshly grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1 sprig fresh parsley, chopped

Instructions

  1. Turn on a multi-functional pressure cooker (such as an Instant Pot®)
  2. and select Saute function on normal setting according to manufacturer’s instructions.
  3. Mix oregano
  4. thyme
  5. paprika
  6. salt
  7. and pepper in a small bowl. Season chicken with spice blend.
  8. Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides
  9. about 3 minutes. Remove chicken. Add onion and cook until translucent
  10. about 2 minutes. Add garlic and cook until fragrant
  11. about 30 seconds. Remove onion and garlic from the pot.
  12. Melt a second tablespoon of butter in the pot
  13. add rice
  14. and stir constantly until fully coated and toasted
  15. about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off
  16. about 2 minutes. Add chicken stock
  17. chicken
  18. and onion mixture to the pot; mix until well combined. Turn off Saute function.
  19. Close and lock the lid. Select high pressure according to manufacturer’s instructions
  20. and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  21. Release pressure carefully using the quick-release method according to manufacturer’s instructions
  22. about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper
  23. garnish with chopped parsley
  24. and serve.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 6

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