Instant Pot Chicken Risotto
By á-5080
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound raw chicken breast, chopped into small pieces
- 1 teaspoon rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt & pinch of pepper
- 1/2 cup chopped white onions, about 1/2 an onion
- 5 oz. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 3 and 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 cup grated parmesan cheese
- 3 tablespoons butter
- garnish with fresh chopped parsley
Details
Adapted from hip2save.com
Preparation
Step 1
1
Heat Instant Pot using Saute mode, and pour half of olive oil inside pot.
2
Brown chicken on all sides, and season with paprika, rosemary, salt and pepper. Remove chicken from pot.
3
Add remaining half of olive oil and saute onion, mushrooms, and garlic for a few minutes until softened and fragrant. Use a spatula to push any remaining stuck on bits off off bottom of pot.
4
Add chicken back in with veggies. Pour in the rice, broth, and wine. Give it a stir and lock lid. Set valve to seal. Set to 3 minutes on Manual or High setting.
5
Once the Instant Pot beeps, let the pot natural release for 7 minutes, and then turn valve to venting to release the rest of pressure and open lid.
6
Fluff the rice and chicken with a large spoon or fork and add in cheese and butter. Don't stir, but rather fluff it all together.
7
Serve warm with fresh chopped parsley. Enjoy!
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