Chicken Thighs over Mushroom Risotto

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!

Ingredients:

• 2 tablespoons unsalted butter, divided
• 3 cloves garlic minced or 3/8 tsp of garlic powder
• 1/2 onion, diced
• 8 oz baby bell or cremini mushrooms, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 cups vegetable broth
• 1/2 cup arborio rice
• 1/4 teaspoon dried thyme
• 1/4 cup freshly grated Parmesan
• 1 lb boneless chicken thighs, or about 4 small thighs
• Your favorite seasoning such as pre-packaged taco powder, or a mixture of garlic powder, salt and pepper

Directions:

1. 🔪 Veg Prep - This can be done up to 3 days in advance.
1. Mince garlic
2. Dice onion
3. Slice mushrooms.
2. Saute Veg
1. Set oven to broil (for the chicken).
2. Set a 6-qt Instant Pot to the high saute setting. Melt 2 tablespoons butter; add onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
3. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and season with salt and pepper, to taste.
3. Pressure Cook
1. Stir in vegetable broth, rice, and thyme.
2. Select manual setting; adjust pressure to high, and set time for 5 minutes.
3. When finished cooking, quick-release pressure.
4. Chicken
1. While the rice is cooking, lay boneless chicken thighs on a sheet pan and season with your favorite seasonings on both sides.
2. Cook under the broiler for about 10-15 minutes, adjusting closeness to the heat if it starts to blacken too much.
3. Chicken should reach 165 degrees in the thickest piece before serving.
5. Serve
1. Stir in remaining 2 tablespoons butter. Stir in Parmesan until melted and combined, about 30 seconds to 1 minute. Serve immediately with roasted chicken.