Instant Pot Chicken and Barley Risotto with Butternut Squash and Kale
By Sam BlockPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed½ teaspoon table salt, divided¼ teaspoon pepper 1 tablespoon extra-virgin olive oil 4 cups butternut squash, cut into ½-inch pieces1 onion, chopped fine ¾ cup pearl barley 1 teaspoon minced fresh thyme ½ cup dry white wine 1½ cups chicken broth, plus extra as needed2 ounces blue cheese, crumbled (½ cup), plus extra for serving5 ounces (5 cups) baby kale
Before You Begin
If your chicken breasts are larger than 12 ounces, cut them in half crosswise before browning to ensure proper doneness.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add squash and onion to fat left in pot and cook, using highest sauté function, until onion is softened, 3 to 5 minutes. Stir in barley and thyme and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in broth and remaining ¼ teaspoon salt. Place chicken skin side up on top of squash mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 16 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing risotto.
- Add blue cheese to risotto and stir vigorously until risotto becomes creamy. Stir in kale, 1 handful at a time, until wilted, about 1 minute. Season with salt and pepper to taste, and adjust consistency with extra hot broth as needed. Carve chicken from bones and slice ½ inch thick. Transfer risotto to individual serving bowls, top with chicken, and sprinkle with extra blue cheese. Serve.
Time
1 hourYield
Serves 4Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed
½ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
4 cups butternut squash, cut into ½-inch pieces
1 onion, chopped fine
¾ cup pearl barley
1 teaspoon minced fresh thyme
½ cup dry white wine
1½ cups chicken broth, plus extra as needed
2 ounces blue cheese, crumbled (½ cup), plus extra for serving
5 ounces (5 cups) baby kale
Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed
½ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
4 cups butternut squash, cut into ½-inch pieces
1 onion, chopped fine
¾ cup pearl barley
1 teaspoon minced fresh thyme
½ cup dry white wine
1½ cups chicken broth, plus extra as needed
2 ounces blue cheese, crumbled (½ cup), plus extra for serving
5 ounces (5 cups) baby kale
Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed
½ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
4 cups butternut squash, cut into ½-inch pieces
1 onion, chopped fine
¾ cup pearl barley
1 teaspoon minced fresh thyme
½ cup dry white wine
1½ cups chicken broth, plus extra as needed
2 ounces blue cheese, crumbled (½ cup), plus extra for serving
5 ounces (5 cups) baby kale
Why This Recipe Works
The Instant Pot's concentrated, moist heat alleviates the need for constant monitoring typical of a risotto—creating a luxurious meal. To complement the hearty grain, we used the sauté function to soften onions and butternut squash before adding thyme, wine, and broth to the pot. Bone-in split chicken breasts, which we browned earlier, conveniently finished cooking atop the risotto. Placing the breasts on top of the barley allowed the chicken to render its juices into the risotto while still keeping the two components distinct. While the chicken breasts rested, we finished the risotto by stirring in baby kale for freshness and whisking in blue cheese for creamy richness. Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this) in this recipe.
Before You Begin
If your chicken breasts are larger than 12 ounces, cut them in half crosswise before browning to ensure proper doneness.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add squash and onion to fat left in pot and cook, using highest sauté function, until onion is softened, 3 to 5 minutes. Stir in barley and thyme and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in broth and remaining ¼ teaspoon salt. Place chicken skin side up on top of squash mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 16 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing risotto.
- Add blue cheese to risotto and stir vigorously until risotto becomes creamy. Stir in kale, 1 handful at a time, until wilted, about 1 minute. Season with salt and pepper to taste, and adjust consistency with extra hot broth as needed. Carve chicken from bones and slice ½ inch thick. Transfer risotto to individual serving bowls, top with chicken, and sprinkle with extra blue cheese. Serve.
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