Instant Pot Chicken Risotto

Instant Pot Chicken Risotto

Instant chicken risotto is a simple alternative to the original version of the Italian cook. No need to stand near the pot, stirring constantly!

Ingredients

• 2 cloves garlic diced
• 3 Tablespoons olive oil
• 1 Tablespoon butter salted
• 1 cup arborio rice
• 1 cup sliced mushrooms
• 1/3 cup parmesan cheese grated
• 1/2 cup frozen petit peas
• 3 cups chicken stock low or no salt
• 1/8 teaspoon salt
• 1/4 teaspoon thyme leaves dried
• 2 boneless, skinless chicken breasts around 3/4 lb total
• 1/2 cup onion chopped ( about 1 small onion )
• 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
• 1/8 teaspoon black pepper ground

Instructions

First, Remove the lid of the instant pot, press "Stir" and set the timer to 15 minutes to give you time to blow everything up. Once the display reads "HOT", add the 3 tablespoons of olive oil to the pot. Give the oil about a minute to heat. While the oil is heating in the cauldron, season skinless chicken breasts and boned with salt, pepper and thyme.

Then, Make sure the bottom of the pot is covered with a thin layer of oil, place the seasoned chicken breasts in the pan, head down. Bake for four minutes, then carefully remove each breast and set aside on a plate for now.

Add the butter, onion and mushrooms to the pan, using a wooden or metal spoon, to scrape leftover chicken and coat the onion and mushrooms with fat during cooking. Cook for 4 minutes, stirring occasionally. Add the garlic and rice and cook, stirring for 1 minute.

Add the wine to the pan and stir everything to release the pieces stuck to the bottom. Cook the wine with the mushrooms, onions, garlic and rice for about 1 minute, then add the chicken broth to the pan and stir to mix well. Press the cancel button to stop the Sauté function.

Place the chicken on the rice (do NOT push it in the pan), lock the lid on the pan and close the steam tap (set it to close). Press the Manual or Bake button and set the timer to 5 minutes. Once the pan has reached the pressure and then cooks for 5 minutes, the pan will turn to "Keep Warm" and the countdown will start counting. After 5 minutes of natural pressure release (ie 5 minutes counting the timer), carefully open the steam valve to release the rest of the pressure quickly.

Remove the lid, remove the chicken breasts from the pot and set aside on a clean plate. Stir in frozen peas and Parmesan risotto in saucepan, then replace lid and let pan stand for 3 minutes. After 3 minutes, stir and serve! Happy Cooking Time.