Instant Pot Chicken and Kale Risotto

Set the Instant Pot to Sauté and add the olive oil. Season the chicken pieces with salt and pepper and sauté until just lightly browned. Remove the chicken and set aside.

Continuing on the Sauté function, add the onion, rice, thyme and oregano to the pot and sauté for two minutes, stirring occasionally. In the meantime, shred the chicken. Add the wine to the pot and stir to deglaze for 30 seconds. Add in the chicken, kale, chicken broth and stir.

Change the Instant Pot setting to pressure cooking and seal the lid. Cook on high setting for 6 minutes. Let the pressure release naturally.

Remove the lid and stir in the butter, Parmesan cheese and lemon zest and juice. Season as necessary with additional salt and pepper. Remove from pot and top with fresh parsley.