Instant Pot Chicken Marsala Risotto
Tags: Chicken Dinner Instant Pot Italian
Yield: 6
Ingredients
Steps
  1. Add the butter to the Instant Pot and hit Sauté and Adjust to the More or High setting. Once melted, add the mushrooms and shallots. Sauté for 5 minutes until the mushrooms have browned and begin to release their juices.
  2. Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes.
  3. Add the arborio rice and stir in with the chicken and veggies for 1 minute.
  4. Add the wine and broth and stir until combined with rice, chicken, and veggies, making sure you scrape the bottom of the pot while stirring to ensure anything that was stuck on is free and clear. The bottom of the pot should feel totally smooth to ensure a successful pressure cook.
  5. Secure the lid, move the valve to the sealing position, hit Cancel and follow with Pressure Cook or Manual for 6 minutes. Quick release when done.
  6. Stir in the Parmesan and garlic salt. Let the risotto rest for 2 minutes to come together and serve.
Notes