If there is one dish the Instant Pot was made for, it is to have the creamiest risotto.
With no stirring. No watching. This recipe pulls together quickly and is comfort food heaven.
And while it isn’t “instant”, with no attendance needed as it cooks, my spare time has increased. This is a dish so made for cool fall evenings, when the day is so busy.
Instant Pot Mushroom and Chicken Risotto
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 8 ounces button mushrooms, sliced
- 1 Tbsp garlic, minced
- 2 cups arborio rice
- 1 tsp dried thyme
- 5½ cups chicken broth
- 2 tsp coconut aminos (or gluten-free soy sauce)
- 2 5-ounce or 10 to 12-ounce can chicken breast
- 4 ounces herb goat cheese*
Press “saute” on the Instant Pot, then press to “more”. Add in oil, onion, and mushrooms. Saute until turning golden, stirring often. Add in garlic and thyme, saute for a minute.
Hit “cancel” and stir in broth, coconut aminos, and chicken, with any broth.
Put on lid, make sure vent is in right position. Press “manual” (“pressure cook”) and set for 7 minutes.
Once time is done, use quick release to vent. Be careful, as it produces a lot of steam, and will take longer to vent than some IP dishes. Once valve goes down, remove lid away from you.
Stir until smooth, then add in goat cheese, stir to melt.
Serves 4 to 8, depending on appetite.
4 ounces of cream cheese may be substituted.