Instant Pot Chicken Thighs with Risotto
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
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.
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.
Add onions and garlic, and cook about 3-4 minutes.
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.
Pour in dry white wine and simmer for 3 minutes.
Add in the sautéed mushrooms, chicken stock, and a 1/2 teaspoon salt and pepper, then stir. Place chicken on the top.
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.
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.
Remove the chicken from the pot and stir the cheese and parsley into the rice.
Stir the spinach in, and serve warm with chicken.