Description
A creamy Instant Pot chicken and rice dish featuring arborio rice, tender chicken, veggies, and Gruyère cheese for a risotto-style meal with minimal effort.
Ingredients
Scale
- 1 Tbsp butter
- 1/2 cup diced onion
- 2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- Dash of smoked paprika
- 1 Tbsp white wine vinegar
- 1 cup arborio rice
- 10 ounces cooked rotisserie chicken (or 14 ounces raw chicken, cut into bite size pieces)
- 1 carrot, peeled and large diced
- 1 cup chopped spinach (fresh or frozen)
- 1/4 cup plain greek yogurt (I used 2%)
- 1 cup shredded gruyere cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl it around until melted. Add in the onion. Saute for 4 minutes.
- Stir in the water and chicken base. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the garlic powder, pepper, poultry seasoning, smoked paprika and vinegar.
- Sprinkle in the arborio rice. Add chicken and carrot on top of rice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach, yogurt and cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot