Instant Pot Chicken and Barley Risotto with Butternut Squash and Kale

Name: Instant Pot Chicken and Barley Risotto with Butternut Squash and Kale
Yield: Serves 4
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

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A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME1 hour

Instant Pot Chicken and Barley Risotto with Butternut Squash and Kale

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

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 a...

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