Recipe Details
Ingredients
-
1tablespoonolive oil
-
1tablespoonbutter
-
2(5 ounce)boneless skinless chicken breasts, diced
-
⅓cupdiced onion
-
¼cupChardonnay wine
-
1 ¾cupschicken broth, divided
-
1cupArborio rice
-
1tablespoonChardonnay wine
-
¾cupcorn
-
¾cuppeas
-
¾cupheavy whipping cream
-
⅓cupfreshly shaved Parmesan cheese
-
¼teaspoongarlic powder
-
¼teaspoondried oregano
-
¼teaspoondried thyme
-
¼teaspoondried marjoram
-
⅛teaspoonsalt
-
⅛teaspoonground black pepper
Cooking Directions
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
-
Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot. Insert an elevated trivet into the pot.
-
Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
-
Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
-
Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
-
Release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories553 | |
% Daily Value * | |
Total Fat 27g |
34% |
Saturated Fat 14g |
72% |
Cholesterol 117mg |
39% |
Sodium 850mg |
37% |
Total Carbohydrate 51g |
18% |
Dietary Fiber 2g |
5% |
Total Sugars 2g |
|
Protein 23g |
46% |
Vitamin C 2mg |
2% |
Calcium 122mg |
9% |
Iron 2mg |
8% |
Potassium 245mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved