Instant Pot Chicken Parmesan Risotto

Step 1

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.

Step 2

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.

Step 3

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.