Instant Pot Chicken with Creamy Sun-Dried Tomato and Spinach Risotto

Begin by setting your Instant Pot to the sauté function. Add 2 tablespoons of olive oil and let it heat up.

Once hot, season 1 pound of boneless, skinless chicken thighs with salt and pepper, then add them to the pot.

Sear the chicken for about 4 minutes on each side until golden brown. Remove the chicken and set it aside.

In the same pot, add 1 small diced onion and 3 minced garlic cloves. Sauté for 2-3 minutes until the onion is translucent.

Stir in 1 cup of Arborio rice and toast it for 1 minute, stirring constantly. Pour in 1 cup of white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

Add 3 cups of chicken broth, 1/2 cup of chopped sun-dried tomatoes, and the seared chicken back into the pot.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Open the lid and stir in 2 cups of fresh spinach and 1/2 cup of grated Parmesan cheese until the spinach wilts and the cheese melts into the risotto.

Serve hot, garnished with additional Parmesan and fresh basil if desired.