Chicken and Spinach Risotto in the Instant Pot
This chicken and spinach risotto is creamy and delicious. The best part is that this one pot meal is all done in an Instant Pot for a quick and easy dinner.
Servings: 8 Servings
Ingredients
For Chicken Risotto
- 2 Tablespoons butter
- 1 medium onion
- 1½ pounds boneless skinless chicken breasts
- 1 pound arborio rice
- 5 cups chicken broth
- 1 cup white wine or additional broth
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
For Finishing
- 10 ounces chopped spinach thawed and drained
- ⅓ cup grated Parmesan cheese
- 2 Tablespoons butter
Instructions
- Finely dice onion.
- Turn Instant Pot on sauté. Place the butter in the pot and melt. Add diced onion and cook, stirring occasionally, until they are translucent.
- Cut the chicken into bite sized pieces, about ½-inch cubes. Add to pot along with rice. Cook until the chicken is lightly browned and rice is toasty. This should take about 5 minutes.
- Use the wine, or a cup of broth, to deglaze the bottom of the pan. Then add the salt, thyme, paprika, pepper and garlic. Turn off the Instant Pot.
- Pour in the remaining broth. Then place the lid on top, making sure the valve is closed. Cook on high pressure for 3 minutes. Allow pressure to naturally release for 7 minutes. Then manually release the remaining pressure.
- Stir in spinach, Parmesan cheese and remaining butter. Adjust seasoning to taste and enjoy!
Nutrition
Serving: 1Serving | Calories: 331kcal | Carbohydrates: 21g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1052mg | Fiber: 1g | Sugar: 2g
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