Instant Pot® Chicken Thighs with Risotto

Chicken thighs and a flavorful risotto are cooked together in an Instant Pot® for this flavorful weeknight meal.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 493 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 cups chicken stock
• 1 cup dry white wine
• 2 tablespoons olive oil, divided
• 1 cup Arborio rice
• 1 large onion, finely chopped
• 2 tablespoons salted butter
• 6 (5 ounce) boneless, skinless chicken thighs
• 1 (8 ounce) package button mushrooms, thinly sliced
• ⅓ cup finely chopped Italian parsley
• ½ (6 ounce) package baby spinach leaves

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon of oil and brown mushrooms for 3 to 4 minutes. Remove the mushrooms. Season chicken thighs with salt and pepper, add remaining olive oil to the inner pot, and sear chicken until browned, about 3 minutes per side; remove and set aside.

Step 2

Add onions and garlic to the pot and cook, 3 to 4 minutes. Add butter and work the brown bits off the bottom of the pot so they do not burn. Stir in the rice and cook for 2 minutes. Pour in dry white wine and simmer for 3 minutes. Add in the sautéed mushrooms, chicken stock, and 1/2 teaspoon salt and pepper, then stir. Place chicken on top. Close and lock the lid.

Step 3

Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Step 5

Remove the chicken from the pot and stir Parmesan cheese and parsley into the rice. Stir in spinach and serve warm with chicken.