Instant Pot Chicken and Mushroom Risotto

This recipe is for a beautifully rich and creamy Instant Pot chicken and mushroom risotto is one of my favorites. Restaurant-style risotto made at home in just minutes.

Course Main Dish

Cuisine Global

Prep Time 10

Cook Time 15

Pressurizing time 10

Total Time 35

Servings

Calories 694kcal

Author Eliza

Ingredients

Risotto

2 cups arborio rice
2 tablespoons olive oil
1 brown onion
4 cloves garlic
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 oz button mushrooms
1¼ lb chicken thighs boneless, skinless
4 cups chicken stock
2 tablespoon butter
¼ cup grated parmesan

US Customary - Metric

Instructions

Prepare ingredients

Finely chop the onion. Crush or finely chop the garlic cloves. Thinly slice the mushrooms.
Cut the chicken thighs into bite-sized chunks.

Prepare the risotto

Set Instant Pot to 'Sauté'. Add a drizzle of oil.
When it is hot, add the chicken and cook until starting to brown. Add the mushrooms and cook for another 5 minutes until softened.
Add the onion, garlic, and thyme and cook until softened and fragrant (approx 5 minutes).
Add the rice, and stir to coat with the liquid in the pan. Cook for around one minute until the grains are translucent.
Add the stock and stir, deglazing the pot.
Allow it to come to a simmer, 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 (press 'Cancel' then carefully turn the steam release handle to the 'Venting' position).
Add the butter and Parmesan and stir through before serving.

Nutrition