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Pressure cooker chicken risotto
Pressure cooker chicken risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Make delicious risotto quickly using a pressure cooker.
Ingredients:
  • 36.40 gm olive oil
  • 600g Chicken Thigh Fillets, trimmed, cut into 3cm pieces
  • 2 garlic cloves, finely chopped
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 828.75 gm chicken style liquid stock
  • 187.50 ml grated parmesan, plus extra to serve
  • 30g butter, diced
  • 75g baby spinach
Instructions:
  • In a large pressure cooker, heat half of the oil over medium-high heat. Brown chicken in 2 batches for 3-4 minutes. Remove chicken and set aside.
  • Heat the remaining oil in the cooker over medium heat. Sauté the onion for 5 minutes until tender. Add garlic and cook for 30 seconds until fragrant. Stir in the rice until it turns opaque. Add back the chicken, stock, and wine. Secure the lid and bring to high pressure. Cook on high heat for 5 minutes. Quick release the pressure, then stir in parmesan and butter. Let it sit covered for 5 minutes for the rice to absorb the liquid. Mix in spinach, season, and serve with extra cheese.

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