Hard

Instant Pot Chicken Risotto

Name: Instant Pot Chicken Risotto
Prep time: 33 min
Cook time: 67 min
Total time: 100 min
Yield: 4 servings
Ingredients: 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; 0.5 teaspoons salt; 0.25 teaspoons freshly ground black pepper; 1 pound boneless , skinless chicken thighs, chopped; 3 tablespoons butter , divided; 1 tablespoon olive oil; 0.5 cups diced onion; 3 cloves garlic , minced; 2 cups Arborio rice; 0.5 cups dry white wine; 4.5 cups chicken stock; 0.5 cups freshly grated Parmesan cheese; salt and ground black pepper to taste; 1 sprig fresh parsley , chopped

Total Time

1h 40m

33m prep · 67m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🌾 Gluten-Free 🥜 Nut-Free ✡️ Kosher

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.

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Ingredients

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

Instructions

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.
2

Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
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.
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.
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.
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.