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Instant Pot Chicken Thighs with Risotto

Sunday, February 3, 2019 Edit

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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