Instant Pot® Chicken Risotto
Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer’s instructions.
Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
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.
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.
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.
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.
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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