Instant Pot Mango Chicken Chutney Risotto
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 Comments
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.
Something’s missing. The risotto part.
Doesn’t risotto have Arborio rice? Or *some* kind of rice?
Uh…no rice for risotto?? I would like the directions for that, at least what kind you use!
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.