Best Instant Pot Chicken Pot Pie Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INSTANT POT® CHICKEN RISOTTO



Instant Pot® Chicken Risotto image

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.

Provided by lutzflcat

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 16

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

Steps:

  • Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions.
  • Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
  • Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
  • Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, 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, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 65 g, Cholesterol 68.8 mg, Fat 18.4 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 924.1 mg, Sugar 1.3 g

INSTANT POT® CHICKEN POT PIE RISOTTO



Instant Pot® Chicken Pot Pie Risotto image

This risotto is extremely comforting and has a similar flavor to a chicken pot pie. The best part is that it cooks in an Instant Pot®!

Provided by thedailygourmet

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h20m

Yield 4

Number Of Ingredients 18

1 tablespoon olive oil
1 tablespoon butter
2 (5 ounce) boneless skinless chicken breasts, diced
⅓ cup diced onion
¼ cup Chardonnay wine
1 ¾ cups chicken broth, divided
1 cup Arborio rice
1 tablespoon Chardonnay wine
¾ cup corn
¾ cup peas
¾ cup heavy whipping cream
⅓ cup freshly shaved Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
  • Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot®. Insert an elevated trivet into the pot.
  • Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
  • Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 50.7 g, Cholesterol 117.4 mg, Fat 26.9 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 14.3 g, Sodium 849.5 mg, Sugar 2.4 g

INSTANT POT® RISOTTO



Instant Pot® Risotto image

Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 30m

Yield 3

Number Of Ingredients 10

1 cube chicken bouillon (such as Knorr®)
2 cups hot water
2 tablespoons extra-virgin olive oil
¼ cup finely diced onion
1 clove garlic, minced
1 cup Arborio rice
¼ cup white wine
2 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh parsley

Steps:

  • Dissolve the chicken bouillon cube in the hot water and set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
  • Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g

Related Topics