Name: Instant Pot Chicken Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Dried oregano - 1 teaspoon; Dried thyme - 1 teaspoon; Paprika - 1 teaspoon; Salt - ½ teaspoon; Freshly ground black pepper - ¼ teaspoon; Boneless, skinless chicken thighs, chopped - 1 pound; Butter, divided - 3 tablespoons; Olive oil - 1 tablespoon; Diced onion - ½ cup; Garlic, minced - 3 cloves; Arborio rice - 2 cups; Dry white wine - ½ cup; Chicken stock - 4 ½ cups; Freshly grated Parmesan cheese - ½ cup; Salt and ground black pepper to taste - ½ cup; Fresh parsley, chopped - 1 sprig

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Risotto

1. Dried oregano - 1 teaspoon

2. Dried thyme - 1 teaspoon

3. Paprika - 1 teaspoon

4. Salt - ½ teaspoon

5. Freshly ground black pepper - ¼ teaspoon

6. Boneless, skinless chicken thighs, chopped - 1 pound

7. Butter, divided - 3 tablespoons

8. Olive oil - 1 tablespoon

9. Diced onion - ½ cup

10. Garlic, minced - 3 cloves

11. Arborio rice - 2 cups

12. Dry white wine - ½ cup

13. Chicken stock - 4 ½ cups

14. Freshly grated Parmesan cheese - ½ cup

15. Salt and ground black pepper to taste - ½ cup

16. Fresh parsley, chopped - 1 sprig

How to cook deliciously - Instant Pot Chicken Risotto

1. Stage

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. Stage

Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.

3. Stage

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. Stage

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. Stage

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. Stage

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.