Instant Pot Chicken Risotto

Instant Pot Chicken Risotto

Recipe by lutzflcat from allrecipes.com

Dinner 40 Mins.

Ingredients

6

6 servings

  • 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

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.

Nutritional Facts

Per 6 servings

  • Calories: 532
  • Carbohydrate: 65g
  • Fat: 18g
  • Fiber: 2g
  • Protein: 21g
  • Sugar: 1g

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