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.
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
Directions
Step 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.
Step 2
Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
Step 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.
Step 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.
Step 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.
Step 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.
Cook’s Notes:
We like the additional flavor of chicken thighs, but if you prefer chicken breasts, feel free to make that substitution.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 532 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat8g | 38% |
Cholesterol69mg | 23% |
Sodium924mg | 40% |
Total Carbohydrate65g | 24% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein21g | |
Vitamin C8mg | 42% |
Calcium111mg | 9% |
Iron2mg | 13% |
Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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