Risotto is a love of mine. I tried only once to make it unsuccessfully and hope to conquer it someday. So when my sister sent me this recipe for chicken and risotto in the Instant Pot from Taste and See, I was intrigued.
Does it check all my criteria at the moment? Can be made during a kitchen remodel? Yes! Is it easy? Yes, Instant Pot! Is it different from our average meal? Yes! So I gave it a go and the results were amazing.
First, I love that the recipe uses chicken thighs. They are far superior to chicken breasts in flavor and are not prone to be overcooked and dry. To make this extra easy, I used boneless, skinless chicken thighs. I know the bones give it an extra boost of flavor, but with my kids, boneless is the way to go.
This recipe fits right into my cooking style at the moment. I’ve been using the Instant Pot as a saute pan instead of an Instant Pot, just to cook recipes as I’d normally would on a stove. This recipe has you first sear and sauté the chicken, onions, garlic, and wine. Then the Instant Pot magic comes in. You add the arborio rice, chicken stock, mushrooms and let the Instant Pot instantly create a perfect risotto. It seriously is delicious magic. I’m so happy my sister shared this recipe with me and my husband has requested it into the dinner rotation – a high honor.
Enjoy!
Instant Pot Chicken and Risotto – from Taste and See
Equipment
- Instant Pot
Ingredients
- 2 Tbsp olive oil
- 1 cup sliced mushrooms
- 4 – 6 chicken thighs (boneless, skinless, whatever your preference is)
- 1 medium onion (finely chopped)
- 3 cloves cloves garlic (minced)
- 2 Tbsp butter
- 1 cup arborio rice
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 tsp salt and pepper
- 1/2 cup Parmesan cheese (grated)
- 3 oz spinach
Instructions
- Turn your Instant Pot to sauté mode. Season the chicken thighs with salt and pepper and sear about 3 minutes a side then remove and set aside.
- Add another tablespoon of oil, then add onions and garlic and cook about 3-4 minutes. Add the mushrooms and cook until soft, about 3-4 minutes.
- Add the butter and stir with a wooden spoon or spatula the brown bits off the bottom of the pot (it's full of flavor). Then stir in the rice and cook for 2 minutes.
- Pour in dry white wine and simmer for 3 minutes.
- Add the chicken stock and the 1/2 teaspoon salt and pepper and stir to combine. Place chicken on the top.
- Close the lid and set to manual high pressure for 7 minutes.
- Once the timer goes off, naturally release the pressure for 5 minutes then manually release the existing pressure by moving the pressure valve to the “Venting” setting. Remove the chicken from the pot, stir in the cheese and spinach into the rice. Spoon the risotto onto a dish and top with the chicken. Enjoy!
