Instant Pot® Chicken Risotto

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.

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  • 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.

    Feel free to substitute Pecorino Romano cheese for Parmesan cheese.

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