If you’ve ever craved a luxurious, creamy risotto but dreaded standing over the stove stirring for what feels like forever, you’re going to love this Instant Pot Chicken Risotto Recipe. It’s a total game-changer, bringing together tender chicken, earthy mushrooms, and perfectly cooked risotto rice in less than half an hour. The Instant Pot does all the heavy lifting, giving you that rich, comforting dish with a wonderful depth of flavor and creamy texture that feels like you spent hours on it. Whether you’re cooking for a family dinner or impressing guests, this recipe is as impressive as it is simple.
Ingredients You’ll Need
The magic of this Instant Pot Chicken Risotto Recipe lies in its simple yet carefully selected ingredients. Each one plays a crucial role—from the aromatic herbs that infuse the chicken with welcome warmth, to the creamy parmesan that brings everything together. Let’s have a look at what you need to make this dish truly unforgettable.
- 1 lb. boneless, skinless chicken breasts, cubed: Provides tender, juicy protein that soaks up all the savory flavors.
- 3 tsp rosemary: Adds a fragrant, piney note that perfectly complements the chicken.
- 2 tsp paprika: Brings just the right hint of smoky depth and vibrant color.
- 2 tsp oregano: Infuses a subtle herbal earthiness to balance the dish.
- Salt and pepper, to taste: Essential for seasoning and unlocking the full flavor potential.
- 1 medium onion, diced: Adds sweetness and a savory base when sautéed.
- 7 oz. sliced mushrooms: Offers an umami punch and delightful texture contrast.
- Chopped chives, for garnish: A fresh, mild onion crunch to brighten each bite.
- 3 Tbsp olive oil: Perfect for sautéing and adding richness without overpowering.
- 2 C. risotto rice: The star grain, responsible for that creamy, luscious texture.
- 4 C. chicken broth: Provides the savory liquid that cooks the rice and infuses flavor.
- 3/4 C. parmesan cheese: Melts into the risotto for a cheesy, velvety finish.
How to Make Instant Pot Chicken Risotto Recipe
Step 1: Sauté Vegetables
Start by setting your Instant Pot to sauté mode and heating 2 tablespoons of olive oil. Toss in the diced onion and sliced mushrooms, stirring occasionally for about 5 minutes until softened and beautifully fragrant. Once they’re just right, transfer them to a plate for later—it’s this step that builds a flavorful foundation for your risotto.
Step 2: Season the Chicken
While the veggies are cooking, grab a bowl and coat your cubed chicken breast with rosemary, paprika, oregano, salt, and pepper. This simple seasoning mix brings layers of warm, savory flavors that will perfectly complement the creamy risotto.
Step 3: Sear the Chicken
Add the remaining tablespoon of olive oil to the Instant Pot and return it to sauté mode. Place the seasoned chicken in the pot, letting it brown on all sides for 2 to 3 minutes total. This quick sear locks in juices and adds a delicious caramelized crust, making each bite wonderfully flavorful. When done, turn off the sauté function.
Step 4: Assemble the Risotto
Now, mix the sautéed onions and mushrooms back into the pot with the seared chicken. Pour in the risotto rice, then add the chicken broth, stirring everything to ensure the rice is fully submerged. This is where the Instant Pot truly helps by evenly cooking the rice and combining all those flavors effortlessly.
Step 5: Pressure Cook
Seal the Instant Pot lid and set the valve to sealing. Select ‘manual’ or ‘pressure cook’ mode and cook for just 3 minutes. After the timer goes off, let the pressure release naturally for 7 minutes to keep the risotto creamy and tender. Once done, carefully turn the valve to venting to release any leftover pressure before opening the lid.
Step 6: Finish and Serve
The final touch is stirring in the parmesan cheese until it melts into a rich, creamy sauce. Scoop the risotto into bowls and sprinkle chopped chives on top for a fresh burst of flavor and a pop of green color. This comforting dish is now ready to delight everyone at your table!
How to Serve Instant Pot Chicken Risotto Recipe
Garnishes
Don’t skip the garnishes! Fresh chopped chives bring a mild onion flavor that cuts through the richness without overpowering. You could also experiment with a little extra parmesan or a drizzle of good quality olive oil to give it a glossy finish and subtle depth.
Side Dishes
Pair your Instant Pot Chicken Risotto Recipe with a crisp green salad dressed in lemon vinaigrette for contrast, or serve alongside roasted vegetables to add texture and brighten the plate. A glass of chilled white wine like Pinot Grigio can also elevate the whole dining experience.
Creative Ways to Present
For a special occasion, try serving the risotto in small, elegant ramekins or hollowed-out bell peppers for a colorful presentation. You can also top it with freshly shaved parmesan or a sprinkle of toasted pine nuts to add crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Instant Pot Chicken Risotto Recipe, store them in an airtight container in the fridge for up to 3 days. The rice may thicken as it cools, but a simple stir and a splash of broth when reheating will bring back its creamy texture.
Freezing
While risotto freezes okay, it’s best eaten fresh for optimal texture. If you want to freeze it, portion into freezer-safe containers without the garnish and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently to avoid drying out the dish.
Reheating
Reheat your saved risotto gently on the stovetop or in the microwave, adding a little chicken broth or water to loosen it up and restore creaminess. Stir often as it warms to ensure even heating and to revive that luscious texture you loved fresh off the Instant Pot.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more juiciness and flavor, but they may take a little longer to sear properly. Just make sure to cut them into uniform pieces so they cook evenly in the Instant Pot.
Can I make this risotto vegetarian?
Yes! Swap out the chicken for hearty vegetables like zucchini and bell peppers, and use vegetable broth instead of chicken broth. You’ll still get a beautifully creamy risotto that’s packed with flavor.
What type of rice is best for risotto in the Instant Pot?
Traditional risotto rice like Arborio is best because it releases starch to create that creamy texture. Avoid long-grain rice as it won’t achieve the same luscious consistency.
Can I add white wine to this recipe?
Of course! Adding about 1/2 cup of white wine right after sautéing the vegetables can add a lovely acidity and complexity. Just allow it to cook off for a minute before adding the broth.
How do I know when the risotto is perfectly cooked?
After pressure cooking and natural release, the risotto should be creamy with tender rice that’s slightly al dente. If you prefer it softer, you can stir in a bit more broth or cook it uncovered on sauté mode for a couple more minutes.
Final Thoughts
Trust me when I say this Instant Pot Chicken Risotto Recipe is about to become your go-to comfort meal. It’s quick, fuss-free, packed with flavor, and has that creamy, indulgent texture we all crave. Give it a try; I’m confident it’ll win a special place on your dinner table and in your heart!
Print
Instant Pot Chicken Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Chicken Risotto is a quick and creamy one-pot meal combining tender seasoned chicken, sautéed mushrooms and onions, and perfectly cooked risotto rice enriched with parmesan cheese. Ready in just 27 minutes, it offers a deliciously comforting dish with minimal effort, leveraging the Instant Pot’s pressure cooking and sauté functions to create a rich, flavorful dinner that’s perfect for busy weeknights.
Ingredients
Chicken
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 tsp rosemary
- 2 tsp paprika
- 2 tsp oregano
- Salt and pepper, to taste
Vegetables
- 1 medium onion, diced
- 7 oz. sliced mushrooms
- Chopped chives, for garnish
Other Ingredients
- 3 Tbsp olive oil
- 2 C. risotto rice
- 4 C. chicken broth
- 3/4 C. parmesan cheese
Instructions
- Saute Vegetables: Set the Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Add the diced onion and sliced mushrooms, cooking for about 5 minutes while stirring occasionally until softened. Transfer the sautéed vegetables to a plate and set aside.
- Season the Chicken: In a bowl, coat the cubed chicken breasts evenly with rosemary, paprika, oregano, salt, and pepper, ensuring all pieces are well seasoned.
- Sear the Chicken: Add the remaining 1 tablespoon of olive oil to the Instant Pot while still on sauté mode. Add the seasoned chicken pieces and sear them until browned on all sides, about 2-3 minutes total. Then turn off the sauté function.
- Assemble the Risotto: Return the sautéed onions and mushrooms to the Instant Pot with the seared chicken. Pour in the risotto rice followed by the chicken broth. Stir gently to make sure all the rice is submerged in the liquid.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select the ‘manual’ or ‘pressure cook’ mode and set the timer for 3 minutes. After cooking, allow the pressure to naturally release for 7 minutes before carefully turning the valve to venting to release any remaining pressure.
- Finish and Serve: Remove the lid and stir in the parmesan cheese until it melts and creates a creamy texture. Serve the risotto in bowls garnished with chopped chives.
Notes
- Use Arborio rice or any risotto rice for best texture.
- Be sure to allow natural pressure release to avoid splattering liquid.
- If you prefer a thinner risotto, add a splash more chicken broth after cooking and stir well.
- Garnish with extra parmesan cheese if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or water.
