Instant Pot Chicken Risotto

Ingredients

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken thighs, chopped
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• ½ cup diced onion
• 3 cloves garlic, minced
• 2 cups Arborio rice
• ½ cup dry white wine
• 4 ½ cups chicken stock
• ½ cup freshly grated Parmesan cheese
• Salt and ground black pepper to taste
• 1 sprig fresh parsley, chopped

Directions

1. Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Sauté function on normal setting according to the manufacturer’s instructions.
2. Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
3. Heat 1 tablespoon butter and olive oil in the pressure cooker until 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.
4. 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 browned bits. Cook until wine is absorbed, about 2 minutes. Add chicken stock, chicken, onion mixture, and mix until combined. Turn off Sauté.
5. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
6. Release pressure carefully using quick-release method according to the 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 parsley, and serve.