Instant Pot Chicken Risotto

Ingredients

For 6 servings

• •1 c. à café dried oregano
• •1 c. à café dried thyme
• •1 c. à café paprika
• •0.5 c. à café salt
• •0.25 c. à café freshly ground black pepper
• •1 lb boneless, skinless chicken thighs, chopped
• •3 c. à soupe butter, divided
• •1 c. à soupe olive oil
• •0.5 tasse diced onion
• •3 cloves garlic, minced
• •2 tasse Arborio rice
• •0.5 tasse dry white wine
• •4.5 tasse chicken stock
• •0.5 tasse freshly grated Parmesan cheese
• •salt and ground black pepper to taste
• •1 sprig fresh parsley, chopped

Method

1. 1.Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.
2. 2.Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
3. 3.Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
4. 4.Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
5. 5.Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6.Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.