I wouldn’t call myself a fanatic, but I do love my InstantPot. I bought the Mini last year, a great size for the two of us. I generally use it about one a week, and hands down my favorite thing to make is risotto. With the InstantPot I end up with creamy, cheesy risotto in less than half an hour, without having to stand over a hot stove, and it rivals anything we ate in Italy. I usually cut the recipe below in half and it makes plenty for both Brett and me.
The one must-have ingredient needed for perfect risotto is arborio rice. It’s a short, starchy rice from Italy that when cooked retains its shape and yet develops a creamy, chewy texture. It can be found in supermarkets but at a price. This creamy comfort food makes it worthwhile though.
(I apologize in advance for the poor photo quality – the light in our kitchen is abysmal.)
To start the risotto, heat 1 TBSP butter and the olive oil in the InstantPot using the Saute function. Cook diced onions and garlic until soft, then add the rice and continue to cook until it’s fully coated and toasted.
Add the wine and cook until it evaporates. The little bottle above is one of my favorite kitchen hacks these days. No more having to open a large bottle when wine is called for, and the 4-packs with the little bottles come in a wide variety of wines.
Turn off the Saute function, and add the chicken. I like to use shredded roast chicken just because it’s easier, but chicken thighs can be cut up, seasoned, and sautéed in the InstantPot before cooking the onions and garlic.
After adding the chicken, pour the chicken broth into the pot and mix everything together.
I add three sprigs of fresh rosemary (we have a huge rosemary bush in the back yard). Dried rosemary can be used if desired; a couple of teaspoons will be enough.
Lock the lid on the InstantPot, close the vent; and pressure cook on High for just five minutes. When complete, quick release the steam. The rice will seem soupy, but stir in the Parmesan cheese and 2 TBSP of butter and in a few moments you will have rich, creamy risotto, ready to serve and eat!
If using fresh rosemary, don’t forget to remove the rosemary stems before adding the cheese!
CHICKEN ROSEMARY RISOTTO
- 3 TBSP butter, divided
- 1 TBSP olive oil
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup roast chicken breast, shredded into large-dish pieces
- 4 1/2 cups chicken stock
- 3 sprigs fresh rosemary, or 2 teaspoons dry
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper to taste
** If using fresh chicken thighs:
- 1 tsp each thyme, oregano, and paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Turn on the Saute function on the InstantPot. When hot, add 1 TBSP butter and the olive oil, then cook the diced onion and garlic until the onion is soft.
Add the Arborio rice and cook until it’s coated in the butter and oil, and lightly toasted. Add the wine and cook until the wine has evaporated.
Turn off the Saute function. Add the shredded chicken into the rice, then add the chicken stock and stir to mix. Add the fresh rosemary sprigs (or dried) and mix into the rice and stock.
Close the InstantPot lid, lock, and close the vent. Pressure cook the rice for five minutes. When complete, immediately quick release all the steam.
Open the lid; carefully remove the rosemary sprigs. Stir in 2 TBSP butter and the Parmesan cheese, salt and pepper to taste, and serve immediately.
** If using fresh chicken, blend together the thyme, oregano, paprika, salt, and pepper. Coat the thigh pieces, then saute in the butter and olive oil until browned. Remove from the pot before adding the onion and garlic (may need to add a little more olive oil at this point).**