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
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