Instant Pot® Chicken Thighs with Risotto

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon of oil and brown mushrooms for 3 to 4 minutes. Remove the mushrooms. Season chicken thighs with salt and pepper, add remaining olive oil to the inner pot, and sear chicken until browned, about 3 minutes per side; remove and set aside.

Add onions and garlic to the pot and cook, 3 to 4 minutes. Add butter and work the brown bits off the bottom of the pot so they do not burn. Stir in the rice and cook for 2 minutes. Pour in dry white wine and simmer for 3 minutes. Add in the sautéed mushrooms, chicken stock, and 1/2 teaspoon salt and pepper, then stir. Place chicken on top. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Remove the chicken from the pot and stir Parmesan cheese and parsley into the rice. Stir in spinach and serve warm with chicken.