Instant Pot Chicken Thighs with Risotto

An easy chicken and spinach recipe… and a ridiculously delicious gluten-free one-pot meal that’s ready in 30 minutes!

Course: Dinner, Entree

Cuisine: American, Italian

Keyword: Instant Pot Chicken Thighs, Instant Pot Risotto

Prep Time: 5 minutes

Cook Time: 30 minutes

Pressurizing Time: 7 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 432 kcal

Author: Holly Sander

Ingredients:

• 2 tablespoons olive oil
• 8 ounces button mushrooms, thinly sliced
• 6 bone-in skinless chicken thighs
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup arborio rice (Italian style rice)
• 1 cup dry white wine (or vermouth)
• 2 cups chicken stock
• ½ teaspoon salt and pepper, plus more for seasoning the chicken
• ½ cup Parmesan cheese, grated
• 1/3 cup Italian parsley, finely chopped
• 3 ounces baby spinach

Instructions:

1. Set the Instant Pot to sauté mode.  (I used the Instant Pot Duo 6 Quart for this recipe.)  Add 1 tablespoon of oil and brown mushrooms for 3-4 minutes.
2. Remove the mushrooms. Season the chicken thighs with salt and pepper, add another tablespoon of olive oil to the inner pot, and sear chicken about 3 minutes a side then remove and set aside.

For full instructions you can Visit: @tasteandsee

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