I hadn’t made this in awhile because I just kept forgetting to actually do it. I have been suffering I think from a mild depression the past few weeks from cabin fever. Because of my car accident (3+ years ago) and my Traumatic Brain Injury, I am not allowed to drive yet and haven’t been back to work since. Thankfully Dillon set my laptop up so that I can use a Speech to Text function to write my blog posts.
The past few weeks I have had no initiative whatsoever. I had been hoarding posts so that I could take last week off to do the laundry room makeover but it didn’t happen. I would wake up with great intentions which faded quickly once I was actually up and moving. All I wanted to do was sleep or just chill. I’ve been through depression before, thankfully this is a mild bout and I will snap out of it with the nicer weather that should be making an appearance soon. I have things I need to get done and things I just want to get done if I could only find my initiative!
This is where the Instapot comes in handy. If I have especially bad days I can still make dinner in a snap when I am not taking advantage of my freezer meals. This recipe is one of my go to recipes if I am behind schedule and even faster if you cook some chicken breasts ahead of time and freeze them for such days!
While the picture isn’t so great, it doesn’t give justice to the smell and taste. Guess my picture taking skills bailed on me that day too lol!
Here are my ingredients. I think I actually remembered everything.
To start, I set the Instapot to the Saute function, poured a couple tablespoonfuls of olive oil in the pot and sauteed my chopped onion for a few minutes.
Next I added my halved cherry tomatoes and let them saute for another 2 – 3 minutes before removing them to a bowl.
Now I added the second amount of olive oil, diced, cooked chicken breast along with the paprika, rosemary, oregano, salt & pepper and sauteed them for 3 – 4 minutes, until they were starting to brown.
I added the rice, onions and tomatoes and broth to the bowl, and set the Instapot to Pressure cook for 5 minutes.
When the pressure cooking was done, I let the pot naturally release for about 5 or 6 minutes.
I removed the lid, added the butter/margarine and grated cheese and let it melt. Finally I added just enough heavy cream to make it, well, creamy…. about 1 cup… stirred it in and then served it.
Creamy Chicken Risotto – In the Instapot
- 3 cups cooked, diced chicken breast
- 4 tbsp. olive oil
- 1 medium onion, chopped
- 1 cup halved cherry tomatoes
- 4 cups broth, I used beef because I was out of chicken
- 2 cups arborio rice
- 2 tsp. rosemary
- 2 tsp. oregano
- 2 tsp. paprika
- salt & pepper to taste
- 1/4 cup butter/ margarine
- 1 cup grated cheese
- 1 cup heavy cream
- Set Instapot to Saute function, add 2 tbsp. olive oil and saute onions for 2 or 3 minutes.
- Add halved cherry tomatoes and saute an additional 2 minutes.
- Remove onion and tomato from bowl of instapot, add remaining olive oil, diced chicken, rosemary, oregano, paprika, salt & pepper.
- Saute Chicken and spices for about 4 – 5 minutes until it is starting to brown.
- Return onion and tomato to bowl with the chicken and add the broth.
- Set Instapot to pressure cook function for 5 minutes.
- Let naturally release steam for about 10 minutes.
- Remove lid and add the butter/margarine and cheese, stirring until melted.
- Add heavy cream and stir to heat through and make risotto creamy.