Cooking Frozen Chicken Thighs In Instant Pot

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Recipe Summary test

prep:

10 mins

cook:

35 mins

additional:

10 mins

total:

55 mins

Servings:

6

Yield:

6 servings

Nutrition Info

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Ingredients

6

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

Ingredient Checklist

• 2 tablespoons olive oil, divided
• 1 (8 ounce) package button mushrooms, thinly sliced
• 6 (5 ounce) boneless, skinless chicken thighs
• salt and ground black pepper to taste
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons salted butter
• 1 cup Arborio rice
• 1 cup dry white wine
• 2 cups chicken stock
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• ⅓ cup finely chopped Italian parsley
• ½ (6 ounce) package baby spinach leaves

Directions

Instructions Checklist

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon of oil and brown mushrooms for 3 to 4 minutes. Remove the mushrooms. Season chicken thighs with salt and pepper, add remaining olive oil to the inner pot, and sear chicken until browned, about 3 minutes per side; remove and set aside.

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• Step 2

  Add onions and garlic to the pot and cook, 3 to 4 minutes. Add butter and work the brown bits off the bottom of the pot so they do not burn. Stir in the rice and cook for 2 minutes. Pour in dry white wine and simmer for 3 minutes. Add in the sautéed mushrooms, chicken stock, and 1/2 teaspoon salt and pepper, then stir. Place chicken on top. Close and lock the lid.

• Step 3

  Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 4

  Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

• Step 5

  Remove the chicken from the pot and stir Parmesan cheese and parsley into the rice. Stir in spinach and serve warm with chicken.

Cook's Note:

I used the Instant Pot(R) Duo 6-Quart for this recipe.

Nutrition Facts

Per Serving:

493 calories; protein 31.2g; carbohydrates 37g; fat 20.6g; cholesterol 104.5mg; sodium 809.2mg. Full Nutrition

Cooking Frozen Chicken Thighs In Instant Pot

Source: https://www.allrecipes.com/recipe/274518/instant-pot-chicken-thighs-with-risotto/

Posted by: lemenmaress61.blogspot.com

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