Family, Household Survival

Instant Pot Recipe: Asiago Chicken and Mushroom Risotto

The Instant Pot has seriously changed the way we meal prep around here.How does a meal in 20 minutes sound? To me, it’s music to my soul. Especially when you’ve got variable schedules, kiddos to pick up, and a husband who works late. Sometimes, getting a hot meal on the table is a lot of effort and the last thing I want to do!

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Truthfully, some nights it’s feed the kiddo and maybe eat a bowl of cereal later. This is not entirely in line with my healthy eating and healthy body plan. So to minimize those evenings I do two things:

1. We plan our meals.

Currently, we are only about a week in advanced in our planning and when you consider that dinner used to be planned, bought, and made all in one day, I think we’ve made improvements!

2. Select delicious easy recipes.

The ones that do not seem daunting when it comes time to prepare the meal or eat it. Because 600PM with zero dinners prepped is not the time to try and make a plan and execute it. We only have some many decision tokens in a day and we must spend them wisely.


Ever since my beautiful mother-in-law (No sarcasm here, seriously!) gifted our home with an Instant Pot we have been seriously hooked on any recipe that we can do with it. So much so we bought another one from an Amazon sale!

It’s times like this that I think back to 20 year-old Beth and how silly she would think 31-year old Beth would sound.

This dish is very warm and very much akin to comfort food. Arborio rice with chicken and savory mushrooms!

This recipe was adapted from this lovely site. I have made a few changes from her recipe that I found I liked more.

Instant Pot Asiago Chicken and Mushroom Risotto

Ingredients

  • 2 pounds bite-sized chunked chicken breast
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 1/2 cup white wine
  • 2 cloves chopped garlic
  • 2 cups Arborio rice
  • 8 oz sliced Bella mushrooms
  • 4 tbs butter
  • 1 cup milk
  • 4 oz  shredded Asiago Cheese

Instructions

  1. Coat raw chicken with flour and set aside.
  2. Place the Instant pot on saute. Toss in butter, and garlic and cook till garlic is translucent but don’t burn butter about 1 minute.
  3. Next, add mushrooms, wine, and broth.
  4. Add rice and stir.
  5. Place chicken on top.
  6. Close the lid and place on manual high pressure for 10 minutes.
  7. Do a quick release. Stir in milk and Asiago cheese.
  8. Stir and Serve.

 

I really hope you enjoy this recipe and I hope it helps you fall in love with your instant pot too!

 

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