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Ingredients40 m servings 532
Original recipe yields 6 servings
- Turn on a multi-functional pressure cooker (such as an Instant Pot(R)), 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.
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- 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.
Per Serving: 532 calories; 18.4 65 21.4 69 924 Full nutrition
ReviewsRead all reviews 2
Family loved this. Will definitely make again. BTW: If you love risotto, the Instant Pot is definitely the way to go.