Step 1

Press the Sauté button on the Instant Pot on normal heat. (Custom level 3 for the Evo Plus)

Step 2

Once display says HOT, add 1 tbsp of the olive oil, 1 onion (finely chopped), 2 garlic cloves (crushed), 1/2 cup/80g sliced chorizo, 1 cup/130g sliced mushrooms, 1 red bell pepper (diced), 1 lb/450g skinless boneless chicken thighs (sliced), 1/2 tsp smoked paprika and 1/2 tsp salt.

Step 3

Sauté for 5 minutes.

Step 4

Add 2/3 cup/150 ml white wine, stir to deglaze the pot for a couple of minutes.

Step 5

Add 2 1/2 cups/600 ml cold water, 1 2/3 cups 300g arborio/risotto rice and 1 tsp vegetable bouillon, stir well.

Step 6

Place the lid on the Instant Pot, set valve to seal, select Manual on low pressure (pressure cook custom low on Evo Plus) for 12 minutes.

Step 7

When Instant Pot beeps, Quick Release the pressure.

Step 8

When pin drops, open the lid.

Step 9

Stir well until creamy then stir in 1 tbsp unsalted butter.

Step 10

Let stand for three minutes.

Step 11

Serve with grated Parmesan, both stirred in and sprinkled on, along with freshly ground black pepper and 4 sliced green onions/spring onions.