Instant Pot Chicken and Pumpkin Risotto

Step 1

Set instant Pot to 'Sauté'. Add a drizzle of olive oil.

Step 2

When it is hot, add the chicken and paprika, and cook until starting to brown (approx. 3 minutes).

Step 3

Add the pumpkin and cook until starting to soften (approx. 5 minutes).

Step 4

Add the leek, garlic and oregano and cook until softened and fragrant (approx 3 minutes).

Step 5

Add arborio rice, and stir to coat with the liquid in the pan.

Step 6

Add the chicken stock, and deglaze the pan (stir to release all the cooking residues from the pot).

Step 7

Allow it to come to the boil, then press 'Cancel' to end the Sauté program.

Step 8

Close and lock the Instant Pot lid. Ensure that the valve is set to 'Sealing'.

Step 9

Press the 'Pressure cook' button, and set it to pressure cook for 5 minutes.

Step 10

When the time is up, use the quick release option to open the Instant Pot [Note 1]. When the float valve has dropped, open the Instant Pot.

Step 11

Stir through butter and the shredded zucchini, then serve topped with the Parmesan cheese.