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

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

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