Risotto with Chicken, Mushrooms and Peas

This delicious rice dish is quick and simple to make in an Instant Pot®. It's a perfect way to use those supermarket rotisserie chicken leftovers!

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INGREDIENTS

• 1 cup Arborio rice
• 2 tablespoons olive oil, divided
• ½ cup onion, chopped
• 2 ½ to 3 cups chicken broth
• ½ teaspoon salt
• 2 tablespoons white wine (or broth) for deglazing the pan
• 4 (approx.) dried shiitake mushrooms, rehydrated and sliced (OPTIONAL)
• 1 or 2 boneless chicken thighs, cut in cubes or approximately 1 cup of leftover rotisserie chicken
• Parmesan cheese (OPTIONAL)

INSTRUCTIONS

1. Place 1 tablespoon olive oil in skillet or Instant Pot® using the saute function. Add the onions and saute for 2 minutes. Place the rice in the skillet or Instant Pot® with the onions and continue stirring until the rice becomes translucent and the edges begin to toast. Stir the rice and onions occasionally to heat evenly and prevent the onions from burning.

2. If using a skillet to saute rice/onions, transfer the contents to the Instant Pot®. Add the salt, mushrooms, raw chicken pieces, and chicken stock. Deglaze the pan with some chicken broth (or water), pour into the Instant Pot® and stir to combine. Lock the Instant Pot® lid and set to manual - high pressure for 9 minutes, making sure the pressure valve is in the sealing position. When finished, wait 10 minutes, then do a quick release by setting the valve to venting.

3. Add the frozen peas, rotisserie chicken (if using), and the remaining tablespoon of olive oil, stirring to finish. The peas will heat through in about 3 minutes. Taste for seasoning, and serve topped with parmesan cheese, if desired.