1tablespoonsapple cider vinegarBetween 1 to 2 tablespoons, depending on how tangy you want your chicken risotto
1teaspoonDried Italian Herb Mix or your own mix of oreganobasil, rosemary, etc.
Salt and pepperpinch
4cupsfresh spinachor a mix of fresh greens
1lemonfor juice and garnish
Cut chicken into strips about 1 1/2 inches wide and 3-4 inches long
Season chicken with salt, pepper, and dried herbs
Turn Instant Pot to Saute
While Instant Pot heats up, combine chicken broth with vinegar and mustards, stir and set aside
Add olive oil into hot Instant Pot and in batches lightly brown chicken pieces on both sides, about 2 minutes on each side
When chicken is browned on both sides, remove and set on a plate while you brown the remaining chicken
Once all the chicken pieces are browned, deglaze the Instant Pot with a couple tablespoons of water (or white wine if you prefer)
Add 1/4 cup butter and minced garlic to the Instant Pot
Once butter has melted, add 2 cups of arborio rice and stir to coat the rice in the melted butter
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
Return browned chicken to the pot, resting the chicken on top of the arborio rice
Pour chicken stock mixture into the Instant Pot overtop of the chicken
Sprinkle with turmeric, Italian herbs, and add fresh sprigs of rosemary
Close and lock the lid.
Set the valve to Sealing.
Press Cancel, then press Manual or Pressure Cook and select poultry or use the - or + button to set the time to 8 minutes
When the cooking cycle is over, allow for a 10-minute gradual release
After the 10-minute gradual release, turn the pressure-release valve to venting, (being careful not to burn yourself with the escaping steam.)
Once the steam is released, open the lid and add fresh spinach and greens to the Instant Pot
Toss until greens are distributed and slightly wilted
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.
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.)
Once greens are tossed into the chicken risotto, lightly sprinkle with fresh lemon juice, garnish with fresh rosemary and serve immediately