Instant Pot Chicken and Pumpkin Risotto
How to cook chicken and pumpkin risotto in an Instant Pot.
Servings 2 Servings
Calories 637kcal
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
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: 637kcal | Carbohydrates: 50g | Protein: 47g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Cholesterol: 200mg | Sodium: 753mg | Fiber: 3g | Sugar: 9g