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
Scale
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.
