Instant Pot Chicken Risotto

There is honestly nothing better than a big bowl of risotto on a cold night. The worst part of risotto of course is the long cooking process of having to stand at the stove and constant stirring. I have been thinking about making risotto in the Instant Pot, but was sure there was no way it would be nearly as good as preparing it the traditional way.

I am so glad I gave cooking risotto in the Instant Pot a try though because holy heck, was this good! The consistency was perfect, it was flavorful, and best of all, SO SO SO much easier than any other risotto I have ever made!

First, I started out by lightly browning the chicken on the saute function in my pot. The chicken is tossed in salt, paprika, Italian seasoning, and some olive oil. Afterwards, you just dump in the arborio rice, followed by a splash of white wine (a must for risotto, in my opinion!), and chicken broth. Close up the lid and cook for just 5 minutes! After the cooking time is up, I let mine sit for about 8-10 minutes before releasing any remaining pressure. Let sit less time if you prefer less soft risotto. It may not look like much in the photos, but it was packed with flavor. You can easily add mushrooms and/or peas to add more color and texture as well!

I was really shocked how perfect this risotto was! It’s a total game changer for making risotto and takes it from a complex weekend dinner to being able to whip up in a flash even on busy weeknights!

Recipe Tips and Suggestions:

• I have found that the cooking and natural release time needs to be very precise for this recipe. Too much time to let it sit after it’s done and the rice will become too soft. Five minutes cook time and 8-10 minute natural release after is what has worked best for me.
• You will want to use arborio rice for this recipe which is ideal for making a risotto. Long grain or jasmine rice will not work the same and the result will be mushier.
• Want to add in some veggies? Add in some sauteed mushrooms or stir in some peas at the end.
• For an even richer finish, you can add in some fresh grated fontina or gruyere cheese in addition to the Parmesan cheese.

Print

Yield: 4 servings

Instant Pot Chicken Risotto

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 12 minutes

Total Time 37 minutes

Instant Pot Chicken Risotto - Forget standing at the stove and stirring and save time with this easy and oh so perfect risotto and chicken!

Ingredients

• 2 tablespoons olive oil
• 2 shallots, finely diced
• 1 pound boneless chicken breast, diced into bite-size pieces
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (or just oregano)
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 3 cups low-sodium chicken broth
• 2/3 cup grated Parmesan cheese

Instructions

1. Turn on the saute function of the pressure cooker. Add the olive oil. Once heated, add the chicken to the pot along with all of the salt, paprika, and Italian seasoning. Stir to coat the chicken in the spices. Let the chicken cook, about 4-5 minutes until lightly browned, stirring every minute or so to rotate the chicken pieces.
2. Stir in the garlic cloves and arborio rice and saute for one additional minute. Pour in the wine and scrape any pieces stuck on the bottom of the pan. Pour in the broth. Close and secure the lid. Set valve to sealing. Cook on manual pressure for 5 minutes. Once the timer is up, let the pressure cooker do a natural release for 8-10 minutes (less time if you prefer a less soft risotto). Release any remaining pressure. Open the lid.
3. Stir in Parmesan cheese and season with more salt and pepper to taste. If desired, you may also stir in a bit more broth. Serve with freshly chopped parsley and additional Parmesan cheese.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 481Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 111mgSodium: 974mgCarbohydrates: 30gFiber: 1gSugar: 2gProtein: 46g

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