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Instant Pot Chicken Risotto
Instant Pot Chicken Risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try making chicken risotto in an Instant Pot for a quick and delicious meal you'll love.
Ingredients:
  • 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
  • 1 sprig fresh parsley, chopped
Instructions:
  • Preheat your multi-functional pressure cooker, like an Instant Pot, using the Saute function on normal setting as per the manufacturer's instructions.
  • Combine fragrant oregano, savory thyme, smoky paprika, and a pinch of salt and pepper in a small bowl. Rub the flavorful spice blend onto the chicken, ensuring it is well seasoned.
  • In a pressure cooker, melt 1 tablespoon butter with olive oil until sizzling. Brown chicken on all sides for a quick 3 minutes. Remove chicken and sauté onion until translucent for about 2 minutes. Add garlic and cook until aromatic for about 30 seconds. Remove onion and garlic from the pot.
  • Melt another tablespoon of butter in the pot. Add the rice and stir continuously for about 3 minutes until fully coated and toasted. Pour in the wine and deglaze the pot with a wooden spoon for about 2 minutes until the alcohol cooks off. Add the chicken stock, chicken, and onions to the pot, mix well, and turn off the Saute function.
  • Securely seal the lid, then choose high pressure as per manufacturer's guidelines and set timer for 5 minutes. Let pressure build for 10 to 15 minutes.
  • After releasing pressure per manufacturer's instructions, unlock and remove the lid. Stir in Parmesan cheese and remaining butter. Season with salt and pepper, garnish with chopped parsley, and serve.