Instant pot chicken risotto
Simple and delicious no-stir risotto. Made using left over chicken.
Print
Pin
Servings: 6
Calories: 562kcal
Equipment
- Instant pot
Ingredients
- 2 tbsb Olive oil
- 2 tbsp Butter Salted or unsalted to taste. I used salted.
- 1 Large Onion Diced
- 5 Cloves Garlic Minced
- 1 tsp Thyme Dried
- 454 g Chicken (cooked)
- Salt and pepper to taste
- 500 g Arborio rice Long grain rice would be ok.
- 50 ml White wine Optional
- 800 ml Chicken stock Vegetable stock would be fine.
- 200 g Peas Frozen
- 75 g Parmesan Grated
Instructions
- Set the instant pot to saute and add the olive oil and 1 tablespoon of the butter. When melted, add the onion and soften for around 3 minutes. Add the garlic and thyme. Cook for 1 more minute.
- Add the chicken and cook for a further 2 minutes (stirring occasionally). Season to taste with the salt and pepper.
- Add the rice and white wine, cook for approximately 1 more minute whilst stirring continuously.
- Once the rice has absorbed the liquid, add the chicken stock, deglaze the pot if necessary and set the instant pot to 3 minutes on high pressure. Allow to rest for 4 minutes and then perform a quick release.
- Stir in the peas and add the remaining tablespoon of butter followed by the grated parmesan. Allow to warm through for approximately 2 minutes.
- Serve straight away and enjoy.
Video
Nutrition
Calories: 562kcal | Carbohydrates: 80g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 531mg | Potassium: 417mg | Fiber: 5g | Sugar: 5g | Vitamin A: 555IU | Vitamin C: 17mg | Calcium: 180mg | Iron: 5mg