4 - 6chicken thighs (boneless, skinless, whatever your preference is)
1medium onion (finely chopped)
3clovescloves garlic (minced)
2Tbspbutter
1cuparborio rice
1cupdry white wine
2cupschicken stock
1/2tspsalt and pepper
1/2cupParmesan cheese (grated)
3ozspinach
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!