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

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!