Creamy Mushroom Chicken Risotto - Instant Pot Magic
Indulge in the ultimate comfort food with this creamy Instant Pot risotto. Juicy chicken, earthy mushrooms, and nutty brown jasmine rice are cooked to perfection in a rich and flavorful broth. With the Instant Pot doing the work, you can enjoy this gourmet meal in a fraction of the time. Say goodbye to stirring and hello to a deliciously comforting dinner!
ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 8 oz cremini mushrooms, sliced
- 1 cup brown jasmine rice
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup white wine
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
Set the Instant Pot to sauté mode and heat the olive oil. Sauté the onions until translucent and add garlic.
- 2.
Add chicken and cook until browned. Remove the chicken and set aside.
- 3.
In the same pot, add mushrooms and sauté until golden brown. Remove half and set aside.
- 4.
Add rice, thyme, chicken broth, and white wine to the pot. Stir well to combine.
- 5.
Close the Instant Pot lid, set the valve to sealing, and select Manual mode for 15 minutes.
- 6.
Once the timer goes off, carefully manually release the pressure.
- 7.
Stir in the cooked chicken, reserved mushrooms, Parmesan cheese, heavy cream, and butter. Season with salt and pepper.
- 8.
Select sauté mode and cook for an additional 5 minutes, stirring occasionally until the risotto reaches your desired consistency.
- 9.
Serve the creamy mushroom chicken risotto hot, garnished with fresh parsley and extra Parmesan cheese.
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