Description
This creamy and comforting risotto combines tender chicken and earthy mushrooms, made conveniently in an Instant Pot for busy weeknights.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering.
- Add the finely chopped onions and minced garlic to the pot. Cook until fragrant, about 2 minutes.
- Stir in the sliced mushrooms and cook until they soften, approximately 3–4 minutes.
- Add the Arborio rice and stir for 2 minutes to lightly toast it. Pour in the chicken broth and add the shredded chicken. Seal the lid and set the Instant Pot to ‘Manual’ high pressure for 6 minutes.
- After it’s done, perform a quick release to let out the steam. Stir in the grated Parmesan cheese, and season with salt and pepper. Garnish with freshly chopped parsley if desired, and serve warm.
Notes
Let the risotto cool completely before storing. It can be kept in the fridge for up to 3 days or frozen for up to 2 months. Reheat with a splash of chicken broth or water.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg