Instant Pot Risotto Chicken
No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot, you'll never make Risotto any other way
Yield: 4 people
Calories: 242kcal
Equipment
- Instant Pot
Materials
- 1 lb Chicken Thighs skinless and boneless each cut in half
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Paprika
- salt and pepper to taste
- 3 tbsp butter
- 1 tbsp 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
Instructions
- Turn on Instant Pot, and select Sauté 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 tbsp butter and olive oil in the Instant Pot
- Brown chicken on both sides, about 2-3 minutes.
- Remove chicken and set aside
- In the Instant Pot, add one tbsp of butter
- Sauté onion and cook until soft about 2 minutes.
- Add the garlic and cook about 30 seconds.
- Add one tbsp of butter in the Instant Pot, (still on sauté)
- Add rice, and stir constantly until coated, about 2 minutes.
- Next, 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.
Instant Pot Instructions
- Select high pressure, and set timer for 5 minutes.
- Allow 10 to 15 minutes for pressure to build.
- After 5 minutes of cooking, release pressure the quick-release method
- Unlock and remove the lid.
- Slowly stir in Parmesan cheese into the chicken and risotto.
- Finally, Garnish with chopped parsley, and serve.
Video
Nutrition
Serving: 1cup | Calories: 242kcal | Carbohydrates: 25g | Protein: 19g | Fat: 5.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 417mg | Potassium: 350mg | Fiber: 1.2g | Sugar: 2.7g | Vitamin A: 30IU | Vitamin C: 4.5mg | Calcium: 4mg | Iron: 2.2mg