Instant Pot Chicken Pot Pie Risotto

Name: Instant Pot Chicken Pot Pie Risotto
Total time: 80
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 2 (5 ounce) boneless skinless chicken breasts, diced; 0.33333334326744 cup diced onion; 0.25 cup Chardonnay wine; 1.75 cups chicken broth, divided; 1 cup Arborio rice; 1 tablespoon Chardonnay wine; 0.75 cup corn; 0.75 cup peas; 0.75 cup heavy whipping cream; 0.33333334326744 cup freshly shaved Parmesan cheese; 0.25 teaspoon garlic powder; 0.25 teaspoon dried oregano; 0.25 teaspoon dried thyme; 0.25 teaspoon dried marjoram; 0.125 teaspoon salt; 0.125 teaspoon ground black pepper

Recipe by thedailygourmet from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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1 tablespoon butter
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2 (5 ounce) boneless skinless chicken breasts, diced
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0.33333334326744 cup diced onion
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0.25 cup Chardonnay wine
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1.75 cups chicken broth, divided
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1 cup Arborio rice
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1 tablespoon Chardonnay wine
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0.75 cup corn

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0.75 cup peas
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0.75 cup heavy whipping cream
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0.33333334326744 cup freshly shaved Parmesan cheese
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0.25 teaspoon garlic powder
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0.25 teaspoon dried oregano
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0.25 teaspoon dried thyme
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0.25 teaspoon dried marjoram
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0.125 teaspoon salt
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0.125 teaspoon ground black pepper

Instructions

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.