Instant Pot Chicken Thighs with Risotto
Ingredients
2 tablespoons olive oil
8 ounces button mushrooms, thinly sliced
6 bone-in skinless chicken thighs
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons butter
1 cup arborio rice (Italian style rice)
1 cup dry white wine (or vermouth)
2 cups chicken stock
½ teaspoon salt and pepper, plus more for seasoning the chicken
½ cup Parmesan cheese, grated
1/3 cup Italian parsley, finely chopped
3 ounces baby spinach
Preparation
1
Set the Instant Pot to sauté mode. (I used the Instant Pot Duo 6 Quart for this recipe.) Add 1 tablespoon of oil and brown mushrooms for 3-4 minutes.
2
Remove the mushrooms. Season the chicken thighs with salt and pepper, add another tablespoon of olive oil to the inner pot, and sear chicken about 3 minutes a side then remove and set aside.
3
Add onions and garlic, and cook about 3-4 minutes.
4
Add the butter and work the brown bits off the bottom of the pot so they do not burn. Then stir in the rice and cook for 2 minutes.
5
Pour in dry white wine and simmer for 3 minutes.
6
Add in the sautéed mushrooms, chicken stock, and a 1/2 teaspoon salt and pepper, then stir. Place chicken on the top.
7
Close the lid and set to manual high pressure for 7 minutes. It will take about 7 minutes for the IP to come to pressure.
8
Once the cook time has completed, allow pressure to naturally release for 5 minutes then manually release by carefully moving the pressure valve to the “Venting” setting. The internal temperature of the chicken should be at least 165 degrees.
9
Remove the chicken from the pot and stir the cheese and parsley into the rice.
10
Stir the spinach in, and serve warm with chicken.
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About
This Instant Pot Chicken Thigh Recipe with risotto is a ridiculously delicious one-pot meal ready in 30 minutes!
Added:
Monday, April 15, 2019 - 8:49pm
