Instant Pot Chicken Mushroom Risotto Recipe

Introduction to Instant Pot Chicken Mushroom Risotto

Creating a delightful and creamy risotto has never been easier than with an Instant Pot. This recipe combines the rich flavors of chicken and mushrooms with the convenience of pressure cooking, delivering a gourmet meal in a fraction of the time. Perfect for entertaining or a cozy family dinner, our Instant Pot Chicken Mushroom Risotto is sure to impress.

Ingredients

For the Risotto

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste

For the Chicken and Mushrooms

• 2 tablespoons olive oil
• 1 pound chicken breasts, cut into bite-sized pieces
• 8 ounces mushrooms, sliced (button or cremini work well)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Chicken and Mushrooms

1. Sauté the Chicken: Set the Instant Pot to sauté mode. Add olive oil and heat until shimmering. Season the chicken pieces with salt and pepper, then add them to the pot. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Cook the Mushrooms: In the same pot, add more olive oil if needed. Add sliced mushrooms, thyme, and rosemary. Sauté until mushrooms are browned and have released their moisture, approximately 5 minutes. Remove and set aside with the chicken.

Cooking the Risotto

3. Sauté the Aromatics: Add olive oil to the pot. Sauté the chopped onion until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds.
4. Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the edges of the rice become translucent.
5. Deglaze with Wine: Pour in the white wine, stirring constantly until the wine is mostly absorbed.
6. Add Broth: Pour in the chicken broth and stir well, ensuring all rice is submerged.

Pressure Cooking

7. Pressure Cook the Risotto: Secure the lid on the Instant Pot and set to high pressure for 6 minutes.
8. Quick Release: Once the cooking cycle is complete, perform a quick release of the pressure.

Final Touches

9. Incorporate Chicken and Mushrooms: Stir the cooked chicken and mushrooms back into the pot.
10. Add Butter and Cheese: Stir in the butter and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.

Serving Suggestions

Garnish your risotto with fresh parsley or chives for a burst of color and flavor. Serve with a side salad or steamed vegetables for a complete meal.

Nutritional Information

Nutrient	Amount per Serving
Calories	450
Protein	30g
Carbohydrates	40g
Fat	15g
Fiber	3g

Cooking Tips

• Wine Substitute: If you prefer not to use wine, you can substitute with additional chicken broth.
• Vary the Mushrooms: Experiment with different types of mushrooms such as shiitake or oyster for varied flavors.
• Consistency Control: For a looser risotto, add more broth or water after pressure cooking.

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