RVers love their Instant Pots.
Here is an updated recipe I came up with for my 6 quart Instant Pot… Minimal ingredients and a delicious meal that you can enjoy a couple of nights while camping!
Serves 4
Ingredients
1 boneless, skinless chicken breast, cut into 1″ cubes, set aside
2 1/4 cups chicken broth
9 oz jar of Chutney (I used Trader Joe’s Mango Ginger Chutney
1/3 cup dried cranberries
1/3 tsp smoked dried powdered paprika
1 cup uncooked Arborio rice
2 cup chicken broth, stock or bone broth
Directions
- Place all ingredients in the Instant Pot stainless steel liner and stir.
- Place cooking method on manual; set time for 7 minutes.
- Place the IP lid on the Instant Pot and close the steam vent.
- Let IP natural release for 3 minutes, then do a quick release.
This dish is not only simple… but somehow risotto that is still a little creamy just warms your soul!
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
Chef MJ
5 Responses to “Instant Pot Mango Chicken Chutney Risotto”
Comments are closed.
January 13, 2020at1:04 pm, Mary Jane Curry said:
Risotto – Use 1 cup Arborio rice to 2 parts chicken bone broth or chicken stock/broth. Put all ingredients in the recipe in at once and then stir. Close the IP lid, close the vents and cook on manual setting for the time specified.
January 13, 2020at11:55 am, Donna Luke-Peterson said:
Uh…no rice for risotto?? I would like the directions for that, at least what kind you use!
January 13, 2020at10:29 am, Mark McCluski said:
Doesn’t risotto have Arborio rice? Or *some* kind of rice?
January 10, 2020at7:52 pm, Kathy Blacklock said:
Something’s missing. The risotto part.
January 10, 2020at1:37 pm, Bryan Curley said:
I still haven’t gotten on board the instant pot train…to my own detriment. I don’t know what I’m waiting for haha. This recipe sounds delicious.