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The Ultimate Comfort Food -- Instant Pot Dijon Chicken Risotto

This one-pot recipe brings together zesty, flavourful rosemary dijon chicken with the heavenly creaminess of buttery risotto and handfuls of healthy greens, tenderly wilted from being tossed in the risotto just before serving to create a chicken entree so delicious it is almost life-altering.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Janice Croze

Ingredients

  • 2-3 tablespoons olive oil
  • 1 - 1 1/2 lbs of chicken breasts cut into strips about 1 1/2 inches wide and 3-4 inches long
  • 4 cups reduced-salt chicken broth I use Better than Bouillon
  • 1-2 tablespoons apple cider vinegar depending on how tangy you want your chicken risotto
  • 1 tablespoon Dijon mustard
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon turmeric
  • Dried Italian Herb Mix or your own mix of oregano basil, rosemary, etc.
  • Salt and pepper
  • Fresh rosemary optional
  • 1/4 cup butter
  • 2-3 cloves of garlic minced
  • 2 cups arborio rice
  • 4-6 cups of fresh spinach or a mix of fresh greens
  • 1 lemon - for juice and garnish

Instructions

  1. Cut chicken into strips about 1 1/2 inches wide and 3-4 inches long
  2. Season chicken with salt, pepper, and dried herbs
  3. Turn Instant Pot to Saute
  4. While Instant Pot heats up, combine chicken broth with vinegar and mustards, stir and set aside
  5. Add olive oil into hot Instant Pot and in batches lightly brown chicken pieces on both sides, about 2 minutes on each side
  6. When chicken is browned on both sides, remove and set on a plate while you brown the remaining chicken
  7. Once all the chicken pieces are browned, deglaze the Instant Pot with a couple tablespoons of water (or white wine if you prefer)
  8. Add 1/4 cup butter and minced garlic to the Instant Pot
  9. Once butter has melted, add 2 cups of arborio rice and stir to coat the rice in the melted butter
  10. Cook the rice with the lid off, for about 4 minutes, until the edges of the grains of rice are translucent, stirring occasionally so that the rice does not stick to the bottom of the pot
  11. Return browned chicken to the pot, resting the chicken on top of the arborio rice
  12. Pour chicken stock mixture into the Instant Pot overtop of the chicken
  13. Sprinkle with turmeric, Italian herbs, and add fresh sprigs of rosemary
  14. Close and lock the lid.
  15. Set the valve to Sealing.
  16. Press Cancel, then press Manual or Pressure Cook and select poultry or use the - or + button to set the time to 8 minutes
  17. When the cooking cycle is over, allow for a 10-minute gradual release
  18. After the 10-minute gradual release, turn the pressure-release valve to venting, (being careful not to burn yourself with the escaping steam.)
  19. Once the steam is released, open the lid and add fresh spinach and greens to the Instant Pot
  20. Toss until greens are distributed and slightly wilted
  21. Please Note: There should still be some liquid around the edges of the Instant Pot when you open the lid at the end of the cooking cycle. This liquid will absorb in a few minutes and you want some extra moisture so that your risotto does not dry out or get clumpy as you stir in your greens.
  22. If you think there is too much liquid, before adding greens, turn the Instant Pot back to Saute and cook for a couple minutes, stirring often, until the extra moisture has been absorbed (Do not overcook. You still want the risotto to have some liquid and be very creamy.)
  23. Once greens are tossed into the chicken risotto, lightly sprinkle with fresh lemon juice, garnish with fresh rosemary and serve immediately