Instant Pot® Chicken Risotto

Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions.

Mix oregano, thyme, paprika, salt, and pepper in a small bowl.

Season chicken with spice blend.

Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted.

Quickly brown chicken on all sides, about 3 minutes.

Remove chicken.

Add onion and cook until translucent, about 2 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Remove onion and garlic from the pot.

Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes.

Pour in wine and scrape up any browned bits from the bottom with a wooden spoon.

Cook until wine is absorbed and alcohol cooks off, about 2 minutes.

Add chicken stock, chicken, and onion mixture to the pot; mix until well combined.

Turn off Saute function.

Close and lock the lid.

Select high pressure according to manufacturer's instructions, and set timer for 5 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Unlock and remove the lid.

Stir Parmesan cheese and remaining tablespoon of butter into the risotto.

Season with salt and pepper, garnish with chopped parsley, and serve.