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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
10 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

I used the Instant Pot(R) Duo 6-Quart for this recipe.

Nutrition Facts

493 calories; protein 31.2g; carbohydrates 37g; fat 20.6g; cholesterol 104.5mg; sodium 809.2mg. Full Nutrition
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