INSTANT POT® CHICKEN RISOTTO
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
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
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
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® CHICKEN THIGHS WITH RISOTTO
Easy Instant Pot® chicken thigh dinner for all to enjoy.
Provided by sweaver
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon of oil and brown mushrooms for 3 to 4 minutes. Remove the mushrooms. Season chicken thighs with salt and pepper, add remaining olive oil to the inner pot, and sear chicken until browned, about 3 minutes per side; remove and set aside.
- Add onions and garlic to the pot and cook, 3 to 4 minutes. Add butter and work the brown bits off the bottom of the pot so they do not burn. Stir in the rice and cook for 2 minutes. Pour in dry white wine and simmer for 3 minutes. Add in the sautéed mushrooms, chicken stock, and 1/2 teaspoon salt and pepper, then stir. Place chicken on top. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Remove the chicken from the pot and stir Parmesan cheese and parsley into the rice. Stir in spinach and serve warm with chicken.
Nutrition Facts : Calories 493.3 calories, Carbohydrate 37 g, Cholesterol 104.5 mg, Fat 20.6 g, Fiber 1.7 g, Protein 31.2 g, SaturatedFat 7 g, Sodium 809.2 mg, Sugar 2.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love