Name: Instant Pot Chicken Pot Pie Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Butter - 1 tablespoon; Boneless skinless chicken breasts, diced - 2 (5 ounce); Diced onion - ⅓ cup; Chardonnay wine - ¼ cup; Chicken broth, divided - 1 ¾ cups; Arborio rice - 1 cup; Chardonnay wine - 1 tablespoon; Corn - ¾ cup; Peas - ¾ cup; Heavy whipping cream - ¾ cup; Freshly shaved Parmesan cheese - ⅓ cup; Garlic powder - ¼ teaspoon; Dried oregano - ¼ teaspoon; Dried thyme - ¼ teaspoon; Dried marjoram - ¼ teaspoon; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Pot Pie Risotto

1. Olive oil - 1 tablespoon

2. Butter - 1 tablespoon

3. Boneless skinless chicken breasts, diced - 2 (5 ounce)

4. Diced onion - ⅓ cup

5. Chardonnay wine - ¼ cup

6. Chicken broth, divided - 1 ¾ cups

7. Arborio rice - 1 cup

8. Chardonnay wine - 1 tablespoon

9. Corn - ¾ cup

10. Peas - ¾ cup

11. Heavy whipping cream - ¾ cup

12. Freshly shaved Parmesan cheese - ⅓ cup

13. Garlic powder - ¼ teaspoon

14. Dried oregano - ¼ teaspoon

15. Dried thyme - ¼ teaspoon

16. Dried marjoram - ¼ teaspoon

17. Salt - ⅛ teaspoon

18. Ground black pepper - ⅛ teaspoon

How to cook deliciously - Instant Pot Chicken Pot Pie Risotto

1. Stage

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.

2. Stage

Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot. Insert an elevated trivet into the pot.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.

7. Stage

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.