When I got the Instant Pot, I must say I was a little intimidated by it..nor did I think it could cook my meals in ten minutes or less! I have made a few recipes in it so far and not one has failed me. I threw this one together last night and the outcome was delicious. I added a little to much liquid but it still tasted delicious. The chicken was cooked to perfection, and the flavors from the mushrooms, onions and chicken broth left the risotto with such a savory flavor. Enjoy! 🐝

Ingredients

• 1/2 onion diced 
• 1 tbsp
• 3c chopped mushrooms (I used portobello)
• 2 chicken breasts
• 3c chicken broth
• 1/4 cup of red wine
• 2 minced garlic cloves  
• 1c arborio rice
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste

Method

Mix the olive oil, onions and mushrooms and put on sauté for about 5-8 minutes or until onion is soft and translucent in the instant pot. Turn instant pot off and add in rice. Add in red wine and chicken broth and stir. Add chicken breasts to instant pot set instant pot manual between 7-10 minutes (depends on how thick your chicken breasts are. Mine were pretty thick and 10 was the perfect amount of time.) Quick pressure release, then stir to thicken up the risotto. OPTIONS: I did not add any cheese..if you would like to make this creamier..add in parmesan!

For the spinach in the picture I cooked separately in a pan on medium for about 7 minutes. I heated the pan with 1 tbsp of olive oil and then added in the spinach and covered. Add salt & pepper to taste! 

Please comment if you have any questions!