No standing at the stove required for this risotto! Creamy and filling, this risotto is a family favourite.
In a 6-quart instant pot, select saute and add 2 tbsp (30 mL) of the butter to melt. In a bowl, toss chicken with thyme, salt, and pepper. Saute chicken until lightly coloured and remove to a plate. Add onion and cook for 2 minutes, stirring occasionally.
Add rice and garlic; cook, stirring for 30 seconds. Add wine and scrape up any brown bits from the bottom of the pot. Stir in chicken and any accumulated juices, 2 cups (500 mL) of the broth and cream. Press cancel and lock lid.
Set pressure release valve to sealing and press manual pressure cook; set to High for 7 minutes. When cooking finishes, use the quick release by moving the pressure release valve to venting. Once steam stops, press cancel and open lid. Stir in parmesan and remaining 1/4 cup (60 mL) of the broth and remaining butter until creamy. Sprinkle with basil to serve and more parmesan over top if desired.
The risotto will continue to thicken if it sits too long. If it becomes too thick stir in a little hot cream to desired consistency.