Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And a great new gem from !

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Vrghr was inspired to create this from a Pressure Luck YouTube video.
Wuff changed a couple things, but this is essentially the original recipe shown there. Here's the link to that if you want to get it straight from wuffy's inspiration: https://www.youtube.com/watch?v=TCy_RhkGjgA

This is a lovely dish, especially if you enjoy bright lemony flavor with rich, creamy risotto texture. It's also super easy and fast to create. A 1-pot meal in the Instant Pot multi-cooker, and only needs about 45 minutes start to finish! And the only kitchen skills you'll need is ability to measure the ingredients and slice the chicken, bacon, and onion. Of course, you'll have to push the buttons on your Instant pot too, and stir things up a bit.

Vrghr started his version off with Bacon, because, Why Not?! *grin* Fried up a bit to get some bacon fat to saute the onions and chicken bits in. But you can stick with just the butter if you prefer.

If you want to use the bacon, cut the butter by about 1/2 the amount. You'll make up the difference with the bacon fat.

Wuffy did use the optional shrimp in his dish, and Oh My are they tasty! When wuffy does this again, he's going to go with all shrimp instead of the shrimp and chicken version. They're that good!

Note: Try to use short-grain rice in creating this! It won't be as rich and creamy if you substitute the more common long-grain types.

Give this one a try if you are looking for something bright, lemony, rich, and luscious! And don't want to spend much time and effort to get it!

INGREDIENTS:

1 1/2 lb Boneless Skinless Chicken (thighs or breasts)
4-5 Strips BACON, chopped
1 med Yellow Onion, diced
½ Stick (4 TBS) Salted Butter (1/4 stick (2 TBS) if using bacon)
1/2 tsp Thyme
1/2 tsp Smoked Paprika
1/2 tsp White Pepper (can substitute ground Black Pepper)
1/4 tsp Cayenne Pepper
5 C chicken broth
2 C Short Grain Rice (Don't substitute long-grain rice if you can avoid it.

3 lg Lemons, juiced (& zest of 1)
4 lg Eggs
¼ C Heavy Cream
1 to 1 ½ C grated Parmesan cheese
Optional - 1/2 lb raw peeled and tail-off Shrimp (if you want to eliminate the chicken and just use shrimp, go with 1 1/2 or 2 lbs of shrimp)

Salt and white pepper to taste

DIRECTIONS:

Cut the chicken into bite-sized chunks. Chop the bacon

Set pot to Saute, high. Saute the bacon until it releases most of the fat and starts to crisp, but not crispy. Add the chicken and sear on one side for 3-4 minute until slightly browned. Add the onions and stir to deglaze the pot. Cook until the onions are translucent

Add the chicken broth and the zest of 1 lemon. Stir up to make sure no brown bits are stuck to the bottom. Add the Thyme, Paprika, Cayenne Pepper, White Pepper, and stir in

Add the rice and stir briefly. Set pot to Pressure mode and pressure cook on high pressure for 7 minutes

While the rice is cooking, juice the 3 lemons and whisk with 4 large eggs.

When time is up, do a quick release and set pot back to Saute, LOW. Stir the rice to mix it with the broth, and then slowly stir in the egg, lemon mixture, then stir in the cream. Keep stirring after combining until everything is creamy and beginning to thicken. If using raw shrimp, add them now and let them cook in the hot rice and cream/lemon mixture for about 6-8 minutes while you stir things around

Note: Don't stop stirring while the pot is on Saute, or your rice could scorch on the bottom!

Finally, stir in the Parmesan cheese about 1/2 cup at a time, and keep stirring until it is completely melted in an combined and no cheese shows. The mixture will thicken even more with the cheese. Stop adding cheese when it reaches desired thickness or you use up all 1 1/2 cups.

Taste and adjust salt & pepper as needed (Note: We didn't need any extra salt, as the bacon and chicken bullion added enough. But a nice dash of white pepper hit just the right spot)

Serve into bowls

!DEVOUR!