InstantPot Risotto - Chicken, Mushrooms & Spinach

Ingredientes

Olive oil

2 chicken breasts

1 chopped onion

2 tbs minced garlic

16oz mushrooms

1tsp thyme

1tsp rosemary

1tsp poultry seasoning

Garlic powder & italian seasoning to taste

2 cups arborio rice

1 cup dry white wine

4 1/2 cups chicken or veggie broth

4-6 oz spinach

2 tbs butter

1/4 cup parmesan cheese

Instrucciones

Set Instant Pot to saute mode. Once display reads HOT add 1-2 tbs oil.

Pat chicken breasts with paper towel to dry. Season with salt, pepper, garlic powder and Italian seasoning. Place chicken breasts in pot and cook undisturbed for 5 minutes on each side. Remove chicken and rest on cutting board.

Add onion, garlic, thyme, poultry seasoning and rosemary to pot. Cook for 2 minutes or until onion starts to caramelize.

Add mushrooms and cook for another 4 minutes.

Add an additional tbs of oil then stir in rice and cook for another 1-2 minutes until rice starts to brown.

Add wine and deglaze the bottom of the pot. Reduce wine until it's almost all absorbed.

Add broth and a pinch of salt. Mix well. Set chicken breasts on top of mixture. Cancel saute mode. Lock lid and set to high pressure for 6 minutes. Quick release.

Remove chicken to cutting board.

Add in spinach and stir until wilted.

Add butter and parmesan. Stir.

Chop chicken and return to pot. Give final stir.