Instant Pot Risotto (with chicken)

A minimal stir, Instant Pot recipe for risotto. Make it a meal by adding frozen chicken on top.

Instant Pot Risotto

Shown here with roasted broccoli

4 TBSP butter, divided 2 TBSP+2 TBSP

1/2 white onion, finely chopped

1 tsp kosher salt

1  1/2 cup arborio rice

3 cloves garlic, minced

1/4 cup champagne vinegar

1/4 cup water

2  1/2 cups chicken broth, warmed

1 package (4) boneless, skinless chicken thighs, frozen is fine

2 oz (about 1 cup) grated parmesan cheese

Juice of one lemon

Preparation

1. Set Instant Pot to sauté, melt 2 TBSP butter and add onion and salt. Cook for 3-5 minutes.

2. Stir in rice and garlic and cook until grains are translucent at edges, about 3 minutes.

3. Stir in water and vinegar and scrape up any bits on the bottom of the pot (deglaze it), about a minute

4. Stir in broth and scrape up any bits stuck to side of pot.

5. Add frozen boneless, skinless chicken thighs to top of rice mixture, add whatever seasoning you like. DON'T stir.

6. Cancel Sauté. Put lid on pot, set to sealing, Manual high pressure for 

• 7 minutes if only rice
• 10 minutes if rice and defrosted chicken
• 12 minutes if rice and frozen chicken

7. Once timer is done, cancel and let natural release for 10 minutes. Release any pressure manually at 10 minutes.

8. Take out chicken and place on a plate while you finish the rice.

9. Stir rice. Add parmesan, 2 TBSP butter, and lemon juice.

10. Serve with chives.

Notes:

This works best with boneless, skinless chicken thighs. Chicken breasts overcook and become dry.

You can use white wine or apple cider vinegar instead of champagne vinegar.