These straightforward sauteed leeks have a light flavor and go well with grilled salmon or steak. To get them to caramelize, you must let them cook untouched.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 (5 ounce) boneless skinless chicken breasts, diced
- ⅓ cup diced onion
- ¼ cup Chardonnay wine
- 1 ¾ cups chicken broth, divided
- 1 cup Arborio rice
- 1 tablespoon Chardonnay wine
- ¾ cup corn
- ¾ cup peas
- ¾ cup heavy whipping cream
- ⅓ cup freshly shaved Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
- Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot. Insert an elevated trivet into the pot.
- Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
- Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.
Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 14 g |
| Sodium | 850 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
followed directions, however it still needed additional seasoning.
This was amazing as is!! Making it again this week. I used heavy aluminum foil instead of the silicone bowl and it worked like a charm. The rice is a little mushy but I love it like that. Highly recommend!!!