Creamy Chicken, Garlic & Parmesan Risotto (IP)

I adapted this recipe for the Instant Pot.  I thought it turned out really well.

Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken in the Instant Pot
Chicken
½ Tbsp. olive oil
2 pounds chicken thighs, skin on and bone in
2-3 Tbsp. lemon pepper seasoning

Risotto
2 Tbsp. butter
4 garlic cloves, minced
1 onion, finely diced
1 ½ cups arborio rice (risotto)
½ cup white wine (can use stock instead)
3 ½ cups chicken broth
1 cup milk
½ tsp. salt
¼ tsp. black pepper

Risotto finishes
1 cup shredded parmesan
2 Tbsp. butter
½ to 1 cup milk

Heat the oil in the Instant Pot on Saute.  Sprinkle the chicken on both sides with the Lemon Pepper Seasoning.  Brown the chicken (in batches) on both sides for 2-3 minutes per side.  Then set chicken aside on plate.

Heat the butter in the Instant Pot.  Add the onion and garlic and cook for 1-2 minutes - scrape up any of the browned bits on the bottom of the pan.  Add the arborio rice and stir. Add the white wine and the chicken broth and stir well.  Add the milk, salt and pepper.  Place the chicken back in the pan.

Secure the lid and set vent to seal.  Cook on Manual High Pressure for 6 minutes.  Allow 5 minute natural pressure release then release any remaining pressure manually.  Remove lid and remove chicken to a plate.  Add the shredded parmesan and the amount of milk you desire for consistency and creaminess to the risotto in the pot.  Stir well and serve with the chicken.