Chicken Recipes

Instant Pot Chicken & Risotto


  • 1 teaspoon each oregano, thyme, and paprika
  • salt and pepper to taste
  • 1 pound boneless, skinless chicken thighs, each cut in half
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • ½ cup white wine
  • 4 cups chicken stock
  • ½ cup Parmesan cheese
  • chopped parsley for garnish


  • Turn on Instant Pot, and select Saute function
  • Cut each chicken thigh in half
  • Mix oregano, thyme, paprika, salt, and pepper in a small bowl.
  • Add chicken and mix with spices
  • Heat 1 tablespoon butter and olive oil in the Instant Pot
  • Brown chicken on both sides, about 2-3 minutes.
  • Remove chicken and set aside
  • Add one tablespoon of butter
  • Add onion and cook until soft about 2 minutes.
  • Add garlic and cook about 30 seconds.
  • Add one tablespoon of butter in the Instant Pot, (still on saute)
  • Add rice, and stir constantly until coated, about 2 minutes.
  • Pour in wine and scrape up any browned bits from the bottom
  • Cook until wine is absorbed about 1 minute.
  • Add chicken stock, and chicken thighs, to the Instant pot and mix well.
  • Select high pressure, and set timer for 5 minutes.
  • Allow 10 to 15 minutes for pressure to build.
  • After 5 minutes, release pressure the quick-release method
  • Unlock and remove the lid.
  • Slowly stir in Parmesan cheese into the risotto.
  • Garnish with chopped parsley, and serve.



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