Instant Pot Chicken Risotto

Name: Instant Pot Chicken Risotto
Total time: 40
Yield: 6
Ingredients: 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 1 pound boneless, skinless chicken thighs, chopped; 3 tablespoons butter, divided; 1 tablespoon olive oil; 0.5 cup diced onion; 3 cloves garlic, minced; 2 cups Arborio rice; 0.5 cup dry white wine; 4.5 cups chicken stock; 0.5 cup freshly grated Parmesan cheese; salt and ground black pepper to taste; 1 sprig fresh parsley, chopped

Recipe by lutzflcat from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon paprika
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0.5 teaspoon salt
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0.25 teaspoon freshly ground black pepper
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1 pound boneless, skinless chicken thighs, chopped
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3 tablespoons butter, divided
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1 tablespoon olive oil

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0.5 cup diced onion
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3 cloves garlic, minced
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2 cups Arborio rice
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0.5 cup dry white wine
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4.5 cups chicken stock
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0.5 cup freshly grated Parmesan cheese
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salt and ground black pepper to taste
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1 sprig fresh parsley, chopped

Instructions

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.