1lbboneless, skinless chicken breast, cut into 1-inch cubes
¾cupshallots, finely chopped
½cupcelery, finely chopped
10ouncesblend of fresh mushrooms, sliced (I used shiitake and cremini)
2large garlic cloves, minced
1 ½cupsArborio rice
2tablespoonsfresh sage, chopped
1tablespoonfresh thyme leaves
⅔cupdry marsala wine
1cupfrozen peas, thawed
½cupfreshly grated parmesan cheese, 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.