Turn on the Instant Pot and select the “Sauté” function. Once hot, add the olive oil and butter. 

Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.

Add chicken chunks to the bottom of the pan and saute until cooked through. Chicken is cooked through once it reaches an internal temperature of 165 degrees.

Add other seasonings. 

Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.

Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.

Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.

Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.

Parmesan cheese until the cheese has melted, followed by the cream. Stir until the risotto is creamy and well combined.

Serve hot, garnished with additional Parmesan cheese and fresh parsley if desired.

Add olive oil, butter, onion, garlic, and seasonings to a pan or Dutch oven over medium-high heat and cook until the onions are translucent.

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.

Add the warm chicken broth to the skillet, stirring frequently, one ladleful at a time. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked, about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

Stir in the cooked chicken once the rice is cooked to your desired consistency.  Cook for 2-3 minutes until the chicken and vegetables are heated.

Remove the skillet from the heat and stir in the grated Parmesan cheese and heavy cream until melted and incorporated.