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Instant Pot Chicken Risotto

4

40 min

Instant Pot Chicken Risotto

Instant Pot Chicken Risotto Photo 1

Category

Rice Recipes

Time

40 min

Serving

6 persons

Calories

532

Rating

4.00★ (29)

Cuisine

Author: Victoria Buriak
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 it any other way.

Ingredients

  • oregano: 1 tsp (dried)
  • thyme: 1 tsp (dried)
  • paprika: 1 tsp
  • salt: 0.5 tsp
  • black pepper: 0.25 tsp (freshly ground)
  • boneless, skinless chicken thighs: 1 pound (chopped)
  • butter: 3 Tbsp (divided)
  • olive oil: 1 Tbsp
  • onion: 0.5 cup (diced)
  • garlic: 3 clove (minced)
  • arborio rice: 2 cups
  • dry white wine: 0.5 cup
  • ½ cups chicken stock: 4 piece
  • freshly grated Parmesan cheese: 0.5 cup
  • salt and ground black pepper: (to taste)
  • sprig fresh parsley: 1 piece (chopped)

Metric Conversion

Stages of cooking

Instant Pot Chicken Risotto Photo 21
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Instant Pot Chicken Risotto Photo 76
  1. Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.
    Instant Pot Chicken Risotto Photo 2
  2. Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
    Instant Pot Chicken Risotto Photo 3
  3. 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.
    Instant Pot Chicken Risotto Photo 4
  4. 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.
    Instant Pot Chicken Risotto Photo 5
  5. 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.
    Instant Pot Chicken Risotto Photo 6
  6. 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.
    Instant Pot Chicken Risotto Photo 7

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