Instant Pot Chicken Pot Pie Risotto Recipes

INSTANT POT® CHICKEN POT PIE RISOTTO

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.

INSTANT POT® CHICKEN RISOTTO

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.

INSTANT POT® RISOTTO

Steps:

• Dissolve the chicken bouillon cube in the hot water and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 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. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

INSTANT POT CHICKEN RISOTTO RECIPE

Steps:

• 1 Heat Instant Pot using Saute mode, and pour half of olive oil inside pot. 2 Brown chicken on all sides, and season with paprika, rosemary, salt and pepper. Remove chicken from pot. 3 Add remaining half of olive oil and saute onion, mushrooms, and garlic for a few minutes until softened and fragrant. Use a spatula to push any remaining stuck on bits off off bottom of pot. 4 Add chicken back in with veggies. Pour in the rice, broth, and wine. Give it a stir and lock lid. Set valve to seal. Set to 3 minutes on Manual or High setting. 5 Once the Instant Pot beeps, let the pot natural release for 7 minutes, and then turn valve to venting to release the rest of pressure and open lid. 6 Fluff the rice and chicken with a large spoon or fork and add in cheese and butter. Don't stir, but rather fluff it all together. 7 Serve warm with fresh chopped parsley. Enjoy!

INSTANT POT CHICKEN RISOTTO RECIPE

Steps:

• Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tbps of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes. Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces. Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in. Quickly brown the meat. Turn OFF the saute function and deglaze the pot with some of the chicken stock. Throw the onions and mushrooms back in, as well as the chicken. Add the rice and chicken stock/broth and give everything a good stir. Cover with the lid and lock it into its position. Turn the vent to the SEALING position. Press the MANUAL button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually. Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped chives (optional) and serve. Recipe Notes This recipe works also with sushi or paella rice. Each had a slightly different texture by the end of cooking. However, they all were cooked through so if you don't have a risotto rice, they would both be a great substitution. 2 cups risotto rice weighs about 14 ounces/395 g. Chicken Stock or broth (any will work just fine) might have different amount of salt added so I recommend seasoning the risotto at the very end, after you have already stirred in the butter and Parmesan. It might or might not need more salt. This recipe was developed for a 6-quart/6-liter Instant Pot pressure cooker. The amount of time needed for the pot to come to the pressure and time needed to release its pressure is not included in the overall cooking time. Count with extra 20 minutes. Parmesan can be substituted with Grana Padano or Pecorino. The amount you add is simply up to you but I don't recommend omitting it - add at least 2 oz/60 g. This recipe can be easily halved. I used dry-ingredient measuring cups for all cup measurements in this recipe. Make sure to cut the chicken breasts into same-size pieces. This will cook all of them equally without some being under-cooked or over-cooked.

INSTANT POT® RISOTTO ALLA MILANESE

Steps:

• Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.