Instant Pot Chicken Risotto
Description
Once you see how easy it is to make chicken risotto in an Instant Pot you'll never make it any other way.
Ingredients
•
1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 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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1/2 cup diced onion
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3 cloves garlic, minced
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2 cups Arborio rice
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1/2 cup dry white wine
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4 1/2 cups chicken stock
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1/2 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
Directions
1
Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.
2
Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
3
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.
4
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.
5
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.
6
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.