Indulge in the creamy goodness of Instant Pot Chicken Risotto, a delightful dish that combines the flavors of tender chicken, savory broth, nutty Parmesan cheese, and aromatic herbs. This one-pot wonder is a perfect blend of convenience and culinary expertise, crafted with the magic of the Instant Pot. Discover the simplicity of this risotto recipe, featuring step-by-step instructions and tips to achieve restaurant-quality risotto in the comfort of your own kitchen. Explore variations such as Creamy Mushroom Risotto, where earthy mushrooms elevate the dish to a new level of umami, and Spinach and Sun-Dried Tomato Risotto, which infuses vibrant colors and tangy flavors. Get ready to impress your family and friends with this delectable dish that is not only easy to make but also a feast for the senses.
Here are our top 2 tried and tested recipes!
INSTANT POT® CHICKEN RISOTTO
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.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions.
- Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 65 g, Cholesterol 68.8 mg, Fat 18.4 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 924.1 mg, Sugar 1.3 g
INSTANT POT® CHICKEN POT PIE RISOTTO
This risotto is extremely comforting and has a similar flavor to a chicken pot pie. The best part is that it cooks in an Instant Pot®!
Provided by thedailygourmet
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
- Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot®. Insert an elevated trivet into the pot.
- Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 50.7 g, Cholesterol 117.4 mg, Fat 26.9 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 14.3 g, Sodium 849.5 mg, Sugar 2.4 g
Tips:
- To make a creamy risotto, use a high-quality arborio rice. Carnaroli and vialone nano are also good choices.
- Before cooking the rice, toast it in a little olive oil or butter to help release its starch and give the risotto a richer flavor.
- Use a good quality broth. Chicken broth is a classic choice, but you can also use vegetable broth or a combination of the two.
- Add the broth to the rice in small increments, stirring constantly. This will help the rice to cook evenly and prevent it from becoming mushy.
- Cook the risotto until it is al dente, or slightly firm to the bite. This should take about 18-20 minutes.
- Once the risotto is cooked, stir in some grated Parmesan cheese and butter. This will help to give the risotto a creamy and rich flavor.
- Serve the risotto immediately, garnished with additional Parmesan cheese, parsley, or chives.
Conclusion:
Instant Pot chicken risotto is a quick and easy weeknight meal that is sure to please the whole family. With its creamy texture, rich flavor, and tender chicken, this dish is a winner. So next time you're looking for a delicious and satisfying meal, give this Instant Pot chicken risotto a try.
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