Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
Ingredients:
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 onion, diced
- 6 ounces 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
- 1/2 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:
- 🔪 Veg Prep
- Mince garlic, dice onion, and slice mushrooms. This can be done up to 3 days in advance.
- Chicken
- Set oven to broil. Lay boneless chicken thighs on a sheet pan and season with your favorite seasonings on both sides.
- Cook under the broiler for about 10-15 minutes, adjusting closeness to the heat if it starts to blacken too much.
- Chicken should reach 165 degrees in the thickest piece before serving.
- Saute Veg
- 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.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and season with salt and pepper, to taste.
- Pressure Cook
- Stir in vegetable broth, rice, and thyme.
- Select manual setting; adjust pressure to high, and set time for 5 minutes.
- When finished cooking, quick-release pressure.
- Serve
- Stir in remaining 2 tablespoons butter. Stir in Parmesan until melted and combined, about 30 seconds to 1 minute. Serve immediately with roasted chicken.