Instant Pot Creamy Chicken Risotto

Begin by activating your pressure cooker according to the manufacturer's guidelines, selecting the Saute mode on a standard setting. Next, combine dried oregano, fresh thyme, smoked paprika, salt, and black pepper in a small bowl, then sprinkle this spice blend evenly over the chicken.

Melt 1 tablespoon of unsalted butter and olive oil in the pressure cooker, bringing it to a smooth consistency. Quickly sear the chicken on all sides for approximately 3 minutes, before removing it from the pot. Add sliced onions to the pressure cooker and cook until they become translucent, roughly 2 minutes. Introduce minced garlic into the pot and cook for about 30 seconds, until fragrant. Remove both onions and garlic from the pressure cooker.

Add a second tablespoon of unsalted butter to the pot, followed by cooked white rice. Stir constantly until the rice is fully coated and toasted, taking about 3 minutes to achieve this. Pour in a dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned residue. Cook until the wine is absorbed and its alcohol content has evaporated, roughly 2 minutes. Add chicken broth, the seared chicken, and the cooked onion mixture to the pot; mix until well combined. Switch off the Saute function.

Close and lock the lid of your pressure cooker, then select high-pressure mode according to the manufacturer's instructions. Set a timer for 5 minutes and allow 10-15 minutes for the pressure to build up.

Release the pressure carefully using the quick-release method, according to the manufacturer's instructions, taking about 5 minutes. Unlock and remove the lid of your pressure cooker. Stir grated Parmesan cheese and a remaining tablespoon of unsalted butter into the cooked risotto. Season with salt and black pepper to taste, garnish with chopped parsley, and serve hot.