Instant Pot Chicken and Barley Risotto with Butternut Squash and Kale
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
Instructions
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