INSTANT POT® CHICKEN RISOTTO

Instant Pot® Chicken Risotto image

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

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Ingredients

1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, chopped
3 tablespoons butter, divided
1 tablespoon olive oil
½ cup diced onion
3 cloves garlic, minced
2 cups Arborio rice
½ cup dry white wine
4 ½ cups chicken stock
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
1 sprig fresh parsley, chopped

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

*** Explore more Instant Pot® Chicken Risotto Recipes »

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Sahaful Islam

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I thought this recipe was just okay. The chicken was a little dry and the risotto was a bit too cheesy for my taste.

Amy Holder

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This was a great recipe! The chicken was cooked perfectly and the risotto was delicious. I will definitely be making this again.

Md Sodar

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This recipe was a bit too salty for my taste. I would reduce the amount of salt next time.

Kuchi boska Pablo

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I've made this recipe several times and it's always delicious. The chicken is always cooked perfectly and the risotto is creamy and flavorful.

Jaliel Nurse

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This is my go-to recipe for chicken risotto. It's always a hit with my family and friends.

Sharon Phiri

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I love this recipe! It's so easy to make and always turns out perfectly. The chicken is always tender and juicy, and the risotto is creamy and flavorful. I highly recommend it.

Michelle Dugas

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This recipe was a lifesaver! I was able to get a delicious meal on the table in under 30 minutes. The chicken was moist and flavorful, and the risotto was creamy and cheesy. I will definitely be making this again.

Jamiu Abdulsalam

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This recipe was a bit too bland for my taste. I would add more herbs and spices next time.

Adriana Jurado

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I'm not a huge fan of risotto, but this recipe was surprisingly good. The chicken was tender and the risotto was creamy and flavorful. I would definitely make it again.