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Instant Pot Chicken Risotto

INGREDIENTS
Risotto:

  • 3 tbsp Extra Virgin Olive Oil
  • 1 Medium Onion
  • 7 ounces Button Mushrooms (200g)
  • 1 pound Chicken Breast , diced (440g)
  • 2 cups Risotto Rice (400g). See note 1 & 2
  • 4 cups Chicken Broth See note 3

Seasoning:

  • 1 tsp Salt
  • 3 tsp Dried Rosemary
  • 2 tsp Dried Oregano
  • 2 tsp Paprika
  • ¼ tsp Black Pepper

Other:

  • 1.5 ounces Unsalted Butter (45g)
  • 3 ounces Parmesan Cheese (90g). See note 6

Optional:

  • Fresh Chives
    Instant Pot Chicken Risotto

INSTRUCTIONS

  1. Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tbps of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
  2. Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
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