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

Bryan Curley says:
January 10, 2020 at 1:37 pm

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.

Kathy Blacklock says:
January 10, 2020 at 7:52 pm

Something’s missing. The risotto part.

Mark McCluski says:
January 13, 2020 at 10:29 am

Doesn’t risotto have Arborio rice? Or *some* kind of rice?

Donna Luke-Peterson says:
January 13, 2020 at 11:55 am

Uh…no rice for risotto?? I would like the directions for that, at least what kind you use!

Mary Jane Curry says:
January 13, 2020 at 1:04 pm

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.