Chicken and Pea Risotto (Instant Pot)

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  • 2 TBS butter (divide into 1 TBS portions)
  • 2 chicken breast (cut into 1/2″ pieces)
  • 1 TSP dried basil
  • 1 TSP Dried thyme
  • ½ MED onion (diced)
  • 2 cloves garlic (minced)
  • 1 C arborio rice
  • 2 C chicken broth
  • ¼ C grated Parmesan or Romano cheese
  • 1 C frozen peas (thawed)
  • Salt and pepper to taste
  1. Set Instant Pot to sauté for 10 minutes and allow to preheat.
  2. Melt 1 TBS butter in Pot and add chicken. Season with thyme, basil, salt and pepper. Cook until lightly browned. Remove chicken and set aside.
  3. Melt remaining butter in Pot and add onion. Sauté, stirring occasionally, until onion starts to turn translucent, around 3-5 minutes.
  4. Add garlic and stir for another 30 seconds.
  5. Add rice and sauté until edges begin to turn translucent (center will still be white).
  6. Pour chicken broth over the rice, onion and garlic, and scrape down the sides of the pot to ensure no food is above the liquid level. Add chicken and stir pot before sealing the lid.
  7. Cook for 5 minutes on manual setting, then manually release steam.
  8. Carefully remove lid and stir in peas and cheese.
  9. At this point, if your risotto is too liquid for your tastes, you can continue to cook on sauté until it is fully absorbed.
  10. Serve risotto immediately.

Yields 4½ servings.

Calories: 324kcal | Carbohydrates: 43g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 575mg | Fiber: 4g | Sugar: 3g

https://wondermomwannabe.com/instant-pot-chicken-and-pea-risotto/