Description
Make risotto the easy way with this recipe. This Instant Pot lemon parsley chicken risotto is creamy, zesty, and full of comfort. Great for any night of the week!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, divided
- 1/4 cup unsalted butter, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Sea salt and black pepper, to taste
- 1/2 medium red onion, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1 3/4 cups chicken broth
- 1 1/2 cups freshly grated Parmesan cheese
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon zest (preferably organic)
- 2 tablespoons fresh lemon juice
- Additional freshly grated Parmesan cheese, to serve
Instructions
- Select the “Sauté” function on the Instant Pot and set it to high. Add 1 tablespoon of olive oil.
- Once hot, add the chicken and season generously with salt and black pepper. Sauté, stirring frequently, until the chicken is browned on all sides, about 3 to 4 minutes.
- Transfer the chicken to a plate. Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the pot.
- Add the chopped onion, garlic powder, and dried thyme. Season with salt and pepper, and stir to combine.
- Cook, stirring occasionally, until the onion softens and starts to brown slightly, about 4 to 5 minutes.
- Add the Arborio rice and stir continuously for 1 to 2 minutes to toast the grains in the butter and oil mixture.
- Pour in the white wine and deglaze the pot by gently scraping the bottom with a spatula to release any browned bits. Let the wine reduce by half.
- Press “Cancel” to stop the sauté function. Return the chicken and any juices to the pot, and pour in the chicken broth.
- Lock the lid into place and set the pressure release valve to “Sealing.” Select the “Manual” or “Pressure Cook” function on high pressure and set the cook time for 6 minutes.
- When the cook time is up, do a quick release. Once the pin drops and the steam stops, carefully open the lid.
- Stir in the Parmesan cheese, fresh parsley, lemon zest, and lemon juice. Taste and season with more salt and pepper, if needed.
- Cover and let the risotto sit for 4 to 5 minutes to allow any excess liquid to absorb. Stir once more before serving.
- Divide into bowls and top with extra grated Parmesan. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
