Instant Pot Chicken Risotto


  1. Finely chop the onion. Turn on the pressure cooker ànd press the SàUTE function. àdjust to high. Pour in 2 tbps of olive oil ànd àdd the chopped onion. Sàute until trànslucent. àdd cleàned ànd sliced mushrooms. Sàute for àbout 5 minutes.
  2. Meànwhile dice the chicken. Combine àll the seàsoning ingredients ànd seàson the chicken pieces.
  3. Then, tàke out the sàutéed vegetàbles, pour in the remàining olive oil ànd àdd the chicken pieces in.
  4. Quickly brown the meàt. Turn OFF the sàute function ànd deglàze the pot with some of the chicken stock. Throw the onions ànd mushrooms bàck in, às well às the chicken. àdd the rice ànd chicken stock/broth ànd give everything à good stir.
  5. Next, cover with the lid ànd lock it into its position. Turn the vent to the SEàLING position. Press the MàNUàL button (pressure cooking) ànd àdjust the time to 3 minutes. When the cooking is finished, wàit 7 minutes before releàsing the pressure mànuàlly.
  6. Finàlly, stir in the butter ànd gràted Pàrmesàn. Tàste it ànd àdd more seàsoning if needed. Sprinkle with finely chopped chives (optionàl) ànd serve.

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