Best 2 Instant Pot Chicken Risotto Recipes
In this era of fast-paced living, people crave easy-to-make yet delectable dishes that can please the palate without taking up too much time and effort. Instant pot chicken risotto is one such dish that combines convenience with culinary excellence. With a few simple ingredients, some basic kitchen equipment, and a reliable instant pot, you can create a creamy, flavorful risotto that rivals the gourmet offerings of fancy restaurants. This article will guide you through the process of crafting this delightful dish, providing expert tips and tricks to ensure perfect results every time.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT® CHICKEN RISOTTO
No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot®, you'll never make it any other way.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions.
- Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
- Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
- Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 65 g, Cholesterol 68.8 mg, Fat 18.4 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 924.1 mg, Sugar 1.3 g
INSTANT POT® CHICKEN POT PIE RISOTTO
This risotto is extremely comforting and has a similar flavor to a chicken pot pie. The best part is that it cooks in an Instant Pot®!
Provided by thedailygourmet
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
- Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot®. Insert an elevated trivet into the pot.
- Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 50.7 g, Cholesterol 117.4 mg, Fat 26.9 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 14.3 g, Sodium 849.5 mg, Sugar 2.4 g
Tips:
- Use high-quality ingredients for the best flavor. Arborio or Carnaroli rice are the best choices for risotto, as they absorb the liquid and flavors well while maintaining their shape.
- Toast the rice before adding the liquid. This helps to bring out the rice's nutty flavor and prevent it from sticking together.
- Add the liquid gradually, stirring frequently. This allows the rice to absorb the liquid evenly and cook evenly.
- Use a combination of broth and white wine for the liquid. The broth adds flavor and the white wine adds acidity, which helps to balance the richness of the risotto.
- Stir in butter and Parmesan cheese at the end of cooking. This adds creaminess and richness to the risotto.
- Serve the risotto immediately, while it is still hot and creamy.
Conclusion:
Instant Pot Chicken Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The Instant Pot cooks the rice and chicken quickly and evenly, and the creamy sauce is made with just a few simple ingredients. This recipe is sure to become a family favorite.
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