Instant Pot Chicken Risotto

Source: Link

Ingredients

Risotto:

• 3 Tbs Extra Virgin Olive Oil
• 1 Medium Onion
• 7 oz. Button Mushrooms (200 grams)
• 1 lb Chicken Breast, diced (440 grams)
• 2 cups Risotto or Arborio Rice (400 grams)
• 4 cups Chicken Broth

Seasoning:

• 1 tsp Salt
• 3 tsp Dried Rosemary
• 2 tsp Dried Oregano
• 2 tsp Paprika
• 1/4 tsp Black Pepper

Other:

• 1.5 oz Unsalted Butter (45 grams)
• 3 oz Parmesan Cheese (90 grams)
• Fresh chives (optional)

Instructions

1. Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tablespoons of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
2. Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
3. Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in.
4. 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.
5. 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.
6. Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped chives (optional) and serve.

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Tags: tp and entree

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