Instant Pot Chicken Risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly!
Ingredients
Risotto:
- 3 tbsp Extra Virgin Olive Oil
- 1 Medium Onion
- 7 ounces Button Mushrooms (200g)
- 1 pound Chicken Breast , diced (440g)
- 2 cups Risotto Rice (400g). See note 1 & 2
- 4 cups Chicken Broth See note 3
Seasoning:
- 1 tsp Salt
- 3 tsp Dried Rosemary
- 2 tsp Dried Oregano
- 2 tsp Paprika
- ¼ tsp Black Pepper
Other:
- 1.5 ounces Unsalted Butter (45g)
- 3 ounces Parmesan Cheese (90g). See note 6
Optional:
- Fresh Chives
Instructions
- Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tbps of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
- Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
- Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in.
- Quickly brown the meat. Turn OFF the saute function and deglaze the pot with some of the chicken stock. Throw the onions and mushrooms back in, as well as the chicken. Add the rice and chicken stock/broth and give everything a good stir.
- Cover with the lid and lock it into its position. Turn the vent to the SEALING position. Press the MANUAL button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually.
- Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped chives (optional) and serve.
