Instant Pot Risotto Chicken

🧂 Ingredients

• 1 lb Chicken Thighs

  skinless and boneless each cut in half
• 1 tsp Oregano
• 1 tsp Thyme
• 1 tsp Paprika
• salt and pepper to taste
• 3 tbsp butter
• 1 tbsp olive oil
• 1 small onion

  chopped
• 3 cloves garlic

  minced
• 2 cups Arborio rice
• ½ cup white wine
• 4 cups chicken stock
• ½ cup Parmesan cheese
• chopped parsley for garnish

Instructions

• 1 Turn on Instant Pot, and select Sauté function
• 2 Cut each chicken thigh in half
• 3 Mix oregano, thyme, paprika, salt, and pepper in a small bowl.
• 4 Add chicken and mix with spices
• 5 Heat 1 tbsp butter and olive oil in the Instant Pot
• 6 Brown chicken on both sides, about 2-3 minutes.
• 7 Remove chicken and set aside
• 8 In the Instant Pot, add one tbsp of butter
• 9 Sauté onion and cook until soft about 2 minutes.
• 10 Add the garlic and cook about 30 seconds.
• 11 Add one tbsp of butter in the Instant Pot, (still on sauté)
• 12 Add rice, and stir constantly until coated, about 2 minutes.
• 13 Next, pour in wine and scrape up any browned bits from the bottom
• 14 Cook until wine is absorbed about 1 minute.
• 15 Add chicken stock, and chicken thighs, to the Instant pot and mix well.
• 16 Select high pressure, and set timer for 5 minutes.
• 17 Allow 10 to 15 minutes for pressure to build.
• 18 After 5 minutes of cooking, release pressure the quick-release method
• 19 Unlock and remove the lid.
• 20 Slowly stir in Parmesan cheese into the chicken and risotto.
• 21 Finally, Garnish with chopped parsley, and serve.

Nutrition Info