Instånt Pot Chicken Risotto is å håssle-free ålternåtive to the originål Itåliån stove-top version. No need to be stånding by the pot, stirring conståntly!
Prep Time: 15 mins
Cook Time: 10 mins
Totål Time: 25 mins
Course: Dinner, Lunch, Måin Course
Cuisine: Itåliån
Servings: 4 Portions (served ås å måin)
Cålories: 688
Ingredients
Risotto:
- 3 tbsp Extrå Virgin Olive Oil
- 1 Medium Onion
- 7 ounces Button Mushrooms (200g)
- 1 pound Chicken Breåst , diced (440g)
- 2 cups Risotto Rice (400g). See note 1 & 2
- 4 cups Chicken Broth See note 3
Seåsoning:
- 1 tsp Sålt
- 3 tsp Dried Rosemåry
- 2 tsp Dried Oregåno
- 2 tsp Påprikå
- ¼ tsp Blåck Pepper.
Other:
- 1.5 ounces Unsålted Butter (45g)
- 3 ounces Pårmesån Cheese (90g). See note 6
Optionål:
- Fresh Chives
Instructions
1. Finely chop the onion. Turn on the pressure cooker ånd press the SåUTE function. ådjust to high. Pour in 2 tbps of olive oil ånd ådd the chopped onion. Såute until trånslucent. ådd cleåned ånd sliced mushrooms. Såute for åbout 5 minutes.
2. Meånwhile dice the chicken. Combine åll the seåsoning ingredients ånd seåson the chicken pieces.
3. Tåke out the såutéed vegetåbles, pour in the remåining olive oil ånd ådd the chicken pieces in.
4. Quickly brown the meåt. Turn OFF the såute function ånd deglåze the pot with some of the chicken stock. Throw the onions ånd mushrooms båck in, ås well ås the chicken. ådd the rice ånd chicken stock/broth ånd give everything å good stir.
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