Chicken and Chorizo Risotto
The perfect risotto without having to stand and stir.
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
30minutes 3minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
30minutes 3minutes
  • 1tbsp olive oil
  • 1 onionfinely chopped
  • 2 garlic clovescrushed
  • 1/2cup sliced chorizo80g
  • 1cup sliced mushrooms130g
  • 1 red bell pepper diced
  • 1lb skinless boneless chicken thighs sliced450g
  • 1/2tsp smoked paprika
  • 1/2tsp salt
  • 2/3cup white wine150 ml
  • 2 1/2cups cold water600 ml
  • 1 2/3cups arborio/risotto rice300g
  • 1tsp vegetable bouillon
  • 1tbsp unsalted butter
  • grated parmesan
  • freshly ground black pepper
  • 4 slices green onions/spring onions
  1. Press the Sauté button on the Instant Pot on normal heat. (Custom level 3 for the Evo Plus)
  2. Once display says HOT, add 1 tbsp of the olive oil, 1 onion (finely chopped), 2 garlic cloves (crushed), 1/2 cup/80g sliced chorizo, 1 cup/130g sliced mushrooms, 1 red bell pepper (diced), 1 lb/450g skinless boneless chicken thighs (sliced), 1/2 tsp smoked paprika and 1/2 tsp salt.
  3. Sauté for 5 minutes.
  4. Add 2/3 cup/150 ml white wine, stir to deglaze the pot for a couple of minutes.
  5. Add 2 1/2 cups/600 ml cold water, 1 2/3 cups 300g arborio/risotto rice and 1 tsp vegetable bouillon, stir well.
  6. Place the lid on the Instant Pot, set valve to seal, select Manual on low pressure (pressure cook custom low on Evo Plus) for 12 minutes.
  7. When Instant Pot beeps, Quick Release the pressure.
  8. When pin drops, open the lid.
  9. Stir well until creamy then stir in 1 tbsp unsalted butter.
  10. Let stand for three minutes.
  11. Serve with grated Parmesan, both stirred in and sprinkled on, along with freshly ground black pepper and 4 sliced green onions/spring onions.