Name: Instant Pot Chicken Risotto Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion (finely chopped); 2 garlic cloves (minced); 1 ½ cups Arborio rice; ½ cup dry white wine (optional); 2 boneless, skinless chicken breasts (cut into bite-sized pieces); 4 cups low-sodium chicken broth (warm); ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup grated Parmesan cheese; 2 tablespoons heavy cream (optional); 2 tablespoons chopped fresh parsley (for garnish); lemon zest or juice (optional, for brightness)

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If you thought risotto was reserved for special occasions or for those patient enough to stir a pot for ages, let me introduce you to the Instant Pot Chicken Risotto Recipe. This dish wraps up all the creamy, comforting goodness of classic risotto, yet it’s weeknight-friendly and ready in a fraction of the time. The combination of tender chicken, plump Arborio rice, and layers of savory Parmesan comes together beautifully — and the best part is, your Instant Pot does most of the heavy lifting!

Ingredients You’ll Need

Instant Pot Chicken Risotto Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Instant Pot Chicken Risotto Recipe brings something unique to the table. Whether it’s richness, aromatics, or that signature creamy finish, each element has a delicious role. Keep these ingredients handy, because after one taste you’ll definitely want to make it again!

Olive oil: For sautéeing the onion and rice, it provides subtle fruity notes and helps prevent sticking.
Butter: Adds richness and that meltingly smooth risotto texture.
Yellow onion: Finely chopped, it lays the flavor foundation with its natural sweetness.
Garlic cloves: Minced for a fragrant depth that wakes up every bite.
Arborio rice: Don’t substitute! Its high starch is essential for that dreamy creamy risotto finish.
Dry white wine (optional): Deglazes the pot, adding brightness and a subtle tang to balance the richness.
Chicken breasts: Cut into bite-sized pieces, they cook tender and juicy right in the rice.
Low-sodium chicken broth: Warming it up first ensures even cooking and helps the rice stay creamy but not mushy.
Salt and black pepper: Essential for seasoning and rounding out the flavors.
Parmesan cheese: Freshly grated, it weaves in that unmistakable savory, nutty dimension.
Heavy cream (optional): A swirl at the end makes it extra luscious and decadent.
Chopped fresh parsley: For a pop of color and freshness, perfect for garnish.
Lemon zest or juice (optional): Adds a floral, zippy lift that brightens every bite.

How to Make Instant Pot Chicken Risotto Recipe

Step 1: Sauté the Aromatics

Let’s get things going with flavor! Set your Instant Pot to Sauté mode and add both olive oil and butter. Once the butter melts, toss in your chopped onion and cook for 2–3 minutes, until it’s soft and smelling sweet. Then, add the garlic, giving it just 30 seconds — you want it fragrant but not browned.

Step 2: Toast the Arborio Rice

Next, stir your Arborio rice right into the pot. Let it toast gently for 1–2 minutes, stirring all the while. This step is classic risotto tradition, and it helps the grains keep their texture while soaking up all that flavor.

Step 3: Deglaze with Wine (Optional)

Pour in the white wine to deglaze the pan, scraping up any tasty bits off the bottom. Let it bubble away until it’s almost evaporated — this infuses the rice with a subtle acidity and rounds out its richness. If you’re skipping wine, just move right on.

Step 4: Add Chicken, Broth, and Seasonings

Toss in your bite-sized chicken pieces, then pour in the warm chicken broth, salt, and pepper. Stir everything together well. This is where all the flavors mingle, and warming the broth helps the rice come out perfectly tender.

Step 5: Pressure Cook the Risotto

Now, simply press Cancel on the Instant Pot, seal the lid, and set it to Manual or Pressure Cook on high for just 6 minutes. That’s right — all the creamy goodness with barely any effort. Once the timer beeps, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.

Step 6: Stir in Creaminess and Finish

Carefully open the lid and give the risotto a good stir. Now’s the time to fold in Parmesan and, if you want it extra creamy, a swirl of heavy cream. Taste and adjust the seasoning, and add a sprinkle of lemon zest or juice for brightness if you like. Garnish with parsley and serve hot.

How to Serve Instant Pot Chicken Risotto Recipe

Garnishes

For a show-stopping bowl, scatter chopped fresh parsley over the top. A little more grated Parmesan never hurts, and a fine zest of lemon adds sparkle. Drizzle a touch of good olive oil for that glossy Italian finish.

Side Dishes

Risotto is wonderfully rich on its own, but it pairs beautifully with a crisp arugula salad dressed in lemon vinaigrette, or tender roasted vegetables. For something even more Italian, serve with garlic bread or a side of sautéed greens.

Creative Ways to Present

Spoon the Instant Pot Chicken Risotto Recipe into shallow bowls and sprinkle with microgreens or edible flowers for a special occasion. For a rustic vibe, serve in large mugs by the fire. You can even press cooled risotto into ramekins, invert onto plates, and gild with an extra drizzle of cream.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), transfer the risotto to an airtight container as soon as it cools to room temperature. It can be refrigerated for up to 3 days, and the flavors actually get even cozier overnight!

Freezing

While classic risotto can lose some texture when frozen, this Instant Pot Chicken Risotto Recipe holds up surprisingly well. Freeze individual portions in freezer-safe containers for up to 2 months. Just know it may be a touch less creamy after thawing, but still absolutely delicious.

Reheating

To reheat, add a splash of broth or milk to loosen it up, then warm gently on the stovetop or in the microwave, stirring frequently. Risotto’s creaminess comes back with a little extra liquid as it warms, so don’t skip this step!

FAQs

Can I use another type Main Course

Arborio is ideal for risotto thanks to its high starch content, which gives you that creamy texture. While you can try other short-grain rice, the results won’t be quite the same; stick to Arborio if possible for the best Instant Pot Chicken Risotto Recipe experience.

What can I use instead of chicken?

Absolutely! Try diced mushrooms for a plant-based twist or peeled shrimp for a seafood spin. Both work beautifully, just adjust the cooking time if using seafood to prevent overcooking.

Do I need to use wine in the recipe?

No, wine is optional but adds wonderful depth. If skipping, you can just proceed with the broth — the finished risotto will still be flavorful and creamy.

Is it possible to double the recipe?

Yes, you can double the ingredients, but don’t fill your Instant Pot beyond the maximum fill line. Stir well before sealing, and you may need to add a minute or two to the pressure cook time.

How do I keep risotto from sticking or burning?

Be sure to deglaze the pot after sautéing with wine or broth, and always stir well to loosen any bits before sealing the Instant Pot. Adding enough liquid (use all the broth called for) helps keep everything creamy and prevents sticking.

Final Thoughts

I can’t wait for you to give this Instant Pot Chicken Risotto Recipe a try! It’s comfort food with weeknight ease, and once you taste that first creamy, savory bite, you’ll want it on regular rotation. Trust me, this one’s a keeper — enjoy every spoonful!

Instant Pot Chicken Risotto Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A creamy and flavorful Instant Pot Chicken Risotto recipe that’s quick and easy to make. This delicious dish features tender chicken, Arborio rice, Parmesan cheese, and a hint of lemon for brightness.

Ingredients

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Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion (finely chopped)
2 garlic cloves (minced)
1 ½ cups Arborio rice
½ cup dry white wine (optional)
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
4 cups low-sodium chicken broth (warm)
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons heavy cream (optional)
2 tablespoons chopped fresh parsley (for garnish)
lemon zest or juice (optional, for brightness)

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Instructions

Set the Instant Pot to Sauté mode. Add the olive oil and butter. Once hot, add the onion and cook for 2–3 minutes until soft.
Stir in the garlic and cook for 30 seconds.
Add the Arborio rice and toast for 1–2 minutes, stirring constantly.
Pour in the white wine (if using) and cook until mostly evaporated.
Add the chicken pieces, warm broth, salt, and pepper. Stir well and press Cancel.
Seal the lid and set the Instant Pot to Manual or Pressure Cook on high for 6 minutes.
Once done, allow natural release for 5 minutes, then quick release any remaining pressure.
Stir in Parmesan and heavy cream if using. Adjust seasoning and add lemon zest or juice if desired.
Garnish with chopped parsley and serve immediately.