Set your Instant Pot to sauté and add olive oil to the bottom. Once your oil is hot add chopped shallots, mushrooms, and asparagus. Stirring frequently, cook until the shallots become fragrant and translucent. Transfer the veggies to a plate, and set aside.
Add your frozen chicken breast to the hot Instant Pot and sear on all sides. Turn off the Instant Pot, add black pepper, rice, and broth.
Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 25 minutes.
Once the cook time is complete let the pressure release naturally. Once the pressure valve drops remove the lid and shred chicken thighs with two forks. A stand mixer can be used to make shredding easier.
Turn the Instant Pot to sauté, and stir in cooked shallots, mushrooms, asparagus, and parmesan cheese. Cook for 2-3 minutes until the cheese is melted. Remove from heat and serve immediately. For meal prep, see the notes and tips section for freezing and reheating instructions.
Healthy Eating Plans:
Weight Watchers Risotto:
4 Blue Plan Points
4 Green Plan Points
2 Purple Plan Points
21 Day Fix Brown Rice Risotto: For the entire recipe: 6 Yellow Containers, 3 Green Containers, 4 Red Containers, 1 Blue Container, 6 Teaspoons. Per ¾ cup serving: ½ Yellow Container, ¼ Green Container, ⅓ Red Container, ½ Teaspoons.
2B Mindset: Add a side of vegetables for a complete lunch.
If you dislike mushrooms leave them out and add more asparagus, if you dislike asparagus leave it out. This recipe is incredibly versatile, you can even omit the vegetables completely.
This recipe is delicious and hearty even without the chicken. If you don’t prefer meat in your risotto leave it out.
If you have trouble finding shallots you can replace it with ¼ cup chopped onion and a clove of minced garlic, but I recommend using the shallot.
This recipe is perfect for meal prep. Freeze in individual serving size container for up to 2 months. To reheat, microwave for 2 minutes.