instantpot chicken risotto broccoli
Apr. 24th, 2020 11:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
trueloveI'm sharing this recipe because it's easy and delicious and reheats well and gives you a starch, a protein, and a green in one pot. The amount per serving is infinitely scalable based on how hungry you are (as opposed to "this steak is only so large" or whatever), and.... well, all of that seems like things people might find useful right now?
ingredients
2-4 tbsp. butter
2-3 tbsp. minced garlic (or however much YOU think is reasonable, lbr no one agrees on that)
2 cups rice (ideally, short-grain rice and preferentially NOT long-grain; we buy our short-grain rice from our local Japanese supermarket)
1 qt. stock (you can use whatever, including bouillon; I personally use either homemade or store-bought chicken stock)
1 oz. vermouth or a dry white wine (if you don't drink alcohol, splash in a vinegar of your choice and it'll probably accomplish about the same thing)
5 oz. shredded parmesan, split in half
1-2 lb. cooked chicken (you can, again, use whatever kind works for you)
8 oz. broccoli, steamed (I do it in the microwave, it doesn't matter)
directions
- Melt the butter in your liner on "saute" or on your stovetop on medium heat.
- Add garlic and brown. Add rice and stir, toast until the rice is translucent. Add stock, vermouth or substitute, and half the parmesan.
- Close and set your Instant Pot to manual for six minutes on high pressure. Allow to release naturally for 5 minutes, and then open to bleed off the rest of the pressure manually. Add in the rest of the parmesan and mix with a spatula to fully incorporate remaining liquid.
- Add cooked chicken and broccoli and mix thoroughly.
- Eat.
I have no exciting story behind this, as I do not behind most of my recipes. I literally googled the internet for risotto recipes, found one I liked, and dumped chicken and broccoli in it. Whoo!
That said, I will add: I personally like to get a $5 rotisserie chicken from the grocery store, strip it for its meat, use the bones to make stock (which is not complicated but is another set of instructions I'm not gonna include here), and make the risotto with the homemade stock and use the rotisserie meat for the protein here. But none of that's necessary. Any damned meat or stock possibility you have available to you will work fine. I don't always get the stock made up in advance of making this recipe, or I'm out, or whatever, and I use the storebought, and it's fine.
Homemade stock really is more flavourful than the storebought stuff but it's also vastly more tedious to deal with. Unless you have an Instant Pot to make it AND a freezer to preserve your extra it's generally still not worth it, even if you buy your roast chicken pre-cooked!
ingredients
2-4 tbsp. butter
2-3 tbsp. minced garlic (or however much YOU think is reasonable, lbr no one agrees on that)
2 cups rice (ideally, short-grain rice and preferentially NOT long-grain; we buy our short-grain rice from our local Japanese supermarket)
1 qt. stock (you can use whatever, including bouillon; I personally use either homemade or store-bought chicken stock)
1 oz. vermouth or a dry white wine (if you don't drink alcohol, splash in a vinegar of your choice and it'll probably accomplish about the same thing)
5 oz. shredded parmesan, split in half
1-2 lb. cooked chicken (you can, again, use whatever kind works for you)
8 oz. broccoli, steamed (I do it in the microwave, it doesn't matter)
directions
- Melt the butter in your liner on "saute" or on your stovetop on medium heat.
- Add garlic and brown. Add rice and stir, toast until the rice is translucent. Add stock, vermouth or substitute, and half the parmesan.
- Close and set your Instant Pot to manual for six minutes on high pressure. Allow to release naturally for 5 minutes, and then open to bleed off the rest of the pressure manually. Add in the rest of the parmesan and mix with a spatula to fully incorporate remaining liquid.
- Add cooked chicken and broccoli and mix thoroughly.
- Eat.
I have no exciting story behind this, as I do not behind most of my recipes. I literally googled the internet for risotto recipes, found one I liked, and dumped chicken and broccoli in it. Whoo!
That said, I will add: I personally like to get a $5 rotisserie chicken from the grocery store, strip it for its meat, use the bones to make stock (which is not complicated but is another set of instructions I'm not gonna include here), and make the risotto with the homemade stock and use the rotisserie meat for the protein here. But none of that's necessary. Any damned meat or stock possibility you have available to you will work fine. I don't always get the stock made up in advance of making this recipe, or I'm out, or whatever, and I use the storebought, and it's fine.
Homemade stock really is more flavourful than the storebought stuff but it's also vastly more tedious to deal with. Unless you have an Instant Pot to make it AND a freezer to preserve your extra it's generally still not worth it, even if you buy your roast chicken pre-cooked!
no subject
Date: 2020-04-25 10:16 pm (UTC)no subject
Date: 2020-04-26 02:19 am (UTC)no subject
Date: 2020-04-26 04:30 am (UTC)no subject
Date: 2020-04-26 04:35 am (UTC)It’s just a steel stockpot, basically; an Instant Pot comes with one, with spares generally available if you so desire. It’s what you actually put the food into, and the rest of the Instant Pot is what does the work of pressurising food or whatever. I find they also work fine as stockpots/cooking vessels on, say, a stove cooktop, and use that fact a lot.
no subject
Date: 2020-04-26 04:45 am (UTC)