Instant Pot Chicken and Pea Risotto
, Serves 2
A one-pot risotto: seasoned chicken seared, then pressure-cooked on top of arborio rice and stirred with peas and cheese.
| prepSet Instant Pot to sauté for 10 minutes and let it preheat | ||||||||
| 1 chicken breast | Pound to 3/4 in, season | Brown 1 min per side, remove | Set chicken on top, seal | Pressure cook 5 min, quick release | Remove chicken, stir in peas & cheese | Dice chicken, stir in, serve | ||
| 1 tsp dried thyme | ||||||||
| 1 tsp dried basil | ||||||||
| 14 g butter (for searing chicken) | ||||||||
| salt | ||||||||
| 14 g butter (for the onion) | Sauté onion 3-5 min | Add garlic, stir 30 sec | Sauté rice until edges translucent | Add broth, scrape sides, stir | ||||
| 75 g white onion, diced | ||||||||
| 2 cloves garlic, minced | ||||||||
| 200 g arborio rice | ||||||||
| 475 ml chicken broth | ||||||||
| 25 g grated Parmesan or Romano | ||||||||
| 130 g frozen peas, thawed | ||||||||
| pepper to taste | ||||||||
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