Instant Pot Chicken Marsala Risotto!! Talk about a culinary collision of two craved comfort foods and without all of the stirring!
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- Pulled Pork Tenderloin
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- Taco Chicken Chili
Instant Pot Chicken Marsala Risotto
- 4 tablespoons unsalted butter (½ stick)
- 1 pound boneless, skinless chicken breasts , cut into 1-inch cubes
- 3 ounces prosciutto , chopped
- ¾ cup shallots , finely chopped
- ½ cup celery , finely chopped
- 10 ounces blend of fresh mushrooms , sliced (I used shiitake and cremini)
- 2 large garlic cloves , minced
- 1 ½ cups Arborio rice
- 2 tablespoons fresh sage , chopped
- 1 tablespoon fresh thyme leaves
- ⅔ cup dry marsala wine
- 4 cups chicken broth
- 1 cup frozen peas , thawed
- ½ cup parmesan cheese , freshly grated, plus more to pass
- Kosher salt and freshly ground pepper
- Set the Instant Pot on “Sauté” and allow it to warm up. Add the butter when hot. Once butter has melted and bubbling, add the chicken. Season with salt and pepper. Brown on all sides, stirring frequently, about 5 minutes. Transfer chicken to a medium bowl and set aside.
- Add the prosciutto to the pot and cook until crisped, stirring frequently, 2-3 minutes. Stir in shallots and celery. Cook until softened, stirring frequently, 3 minutes.
- Add the mushrooms and cook until beginning to brown and soften, again stirring frequently, about another 3 minutes. Add the garlic and cook, stirring continually until fragrant, 1 minute.
- Stir in the rice, sage and thyme, and cook 1 minute, stirring constantly. Pour in the marsala and stir until it is mostly absorbed, and deglaze the bottom of the pot, about 3 minutes.
- Return the chicken to the pot, add the broth, stir well, and scrape down the sides. Cover the pot with the lid, lock it into place and turn the valve to “Sealing.” Set to “Manual” high pressure for 10 minutes.
- When the pressure cooking is complete, let the mixture rest 5 minutes before releasing the pressure. Turn the valve to “Venting” to manually release the steam.
- When the steam stops, carefully remove the lid. Stir in the peas and parmesan. Season with salt and pepper, to taste. Add additional broth or melt in some butter if you like the risotto thinner.
- Serve hot, passing additional parmesan cheese separately. Enjoy!
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