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Instant Pot Chicken and Pumpkin Risotto
How to cook chicken and pumpkin risotto in an Instant Pot.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Dish
Cuisine:
Global
Servings:
2
Servings
Calories:
637
kcal
Author:
Eliza
Ingredients
Risotto
1
tablespoon
olive oil
10
oz
chicken thighs
boneless, skinless, cut into 1-inch chunks
1
teaspoon
paprika
7
oz
pumpkin
cut into 1-inch chunks
1
leek
finely sliced
2
cloves
garlic
crushed or finely chopped
1
tablespoon
oregano fresh or dried
1
cup
arborio rice
2
cups
chicken stock
1
tablespoon
butter
1
zucchini
shredded
To serve
2
tablespoon
grated Parmesan
US Customary
-
Metric
Instructions
Prepare the risotto
Set instant Pot to 'Sauté'. Add a drizzle of olive oil.
When it is hot, add the chicken and paprika, and cook until starting to brown (approx. 3 minutes).
Add the pumpkin and cook until starting to soften (approx. 5 minutes).
Add the leek, garlic and oregano and cook until softened and fragrant (approx 3 minutes).
Add arborio rice, and stir to coat with the liquid in the pan.
Add the chicken stock, and deglaze the pan (stir to release all the cooking residues from the pot).
Allow it to come to the boil, then press 'Cancel' to end the Sauté program.
Pressure cook the risotto
Close and lock the Instant Pot lid. Ensure that the valve is set to 'Sealing'.
Press the 'Pressure cook' button, and set it to pressure cook for 5 minutes.
When the time is up, use the quick release option to open the Instant Pot [Note 1]. When the float valve has dropped, open the Instant Pot.
Serve
Stir through butter and the shredded zucchini, then serve topped with the Parmesan cheese.
Notes
Press 'Cancel' then carefully turn the steam release handle to the 'Venting' position.
Nutrition
Serving:
1
|
Calories:
637
kcal
|
Carbohydrates:
50
g
|
Protein:
47
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
18
g
|
Cholesterol:
200
mg
|
Sodium:
753
mg
|
Fiber:
3
g
|
Sugar:
9
g