With this easy Instant Pot Chicken Risotto, there’s no need to stand by the stove constantly serving. This lemony chicken and risotto “one-pot” comfort meal is super easy to make using simple ingredients and makes for an easy cleanup. In fact, once you see just how delicious it is you may never want to make it the traditional way again.
IP Chicken and Risotto
Is there anything more warm and comforting meal than chicken and creamy risotto, especially on cool fall and winter nights? It’s hard to imagine if it is. But the cooking process for traditional risotto recipes require tedious stirring and babysitting for it to turn out right. That’s the beauty of this recipe! The Instant Pot does most of the work for you. The consistency turns out perfectly every single time with much less hassle and because it’s cooked using high pressure, all the yummy herbs and seasonings are infused into the risotto and chicken giving the whole dish the most incredible flavor.
Preparing a healthy, hearty and delicious meal can often times get shoved to the side and replaced with fast food and takeout meals, especially when there just doesn’t seem to be enough time in the day. That’s why Instant Pot recipes are gaining in popularity. Recipes that can take hours to cook, most of the time can be cooked in 30 minutes of less in the Instant Pot. And it’s not just main courses that are great prepared in the pressure cooker. Side dishes like Instant Pot Corn on the Corn, Instant Pot Apple Chutney and this easy Instant Pot Quinoa are a few other family favorites that are ready in no time!
Why We Love This Recipe
- The creamy texture of this delicious Instant Pot risotto and savory flavor of the chicken makes it the perfect comfort food.
- The Instant pot makes this a quick and easy weeknight dinner the whole family will love.
- Infused with lemon and herbs, this dish is loaded with the most incredible flavor.
Pressure Cooker Risotto and Chicken Variations and Add-ins
- Mushroom Risotto: To make yummy chicken and mushroom risotto, all you have to do is add some sliced baby bella mushrooms to the pressure cooker with the other ingredients.
- Additional Veggies: To add even more nutrition, you can add other veggies like frozen peas, kale, sautéed butternut squash and baby spinach. Just stir them into the creamy risotto for a complete main course and side dish all in one.
- Instant Pot Lemon Chicken Risotto: This recipe uses fresh lemon zest and juice but it you’re a big fan lemon like I am, you can throw in some fresh lemon wedges to pressure cook along with all the other ingredients.
- Chicken: This recipe uses lean chicken breasts. But you can use chicken thighs if you refer. Or for a short cut you can use leftover chicken or even rotisserie chicken.
14-Day Healthy Eating Meal Plans: 1500 Calories
Take the guess work out of healthy eating. No more searching for healthy recipes. 78 pages of recipes with calories, macros, and shopping lists — all included!
Recommended Tools
- Instant Pot (or other electric pressure cooker)
- Sharp Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
What’s Needed for this Instant Pot Chicken Risotto Recipe
- Extra virgin olive oil, divided
- Unsalted butter, divided
- Boneless, skinless chicken breasts, cut into bite-sized pieces
- Sea salt and black pepper, to taste
- Medium red onion, chopped
- Garlic powder
- Dried thyme
- Arborio rice
- Dry white wine (like pinot grigio)
- Chicken broth or chicken stock
- Parmesan cheese, freshly grated
- Fresh parsley, chopped
- Lemon zest, preferably organic
- Fresh lemon juice
To serve: Additional freshly grated Parmesan cheese
How to Make Pressure Cooker Chicken Risotto
Step One: Sear the Chicken
- Select saute function and adjust the setting to high. Add one tablespoon extra virgin olive oil to the unit. When hot, add the chicken pieces and generously season with salt and black pepper.
- Sauté, while stirring with a wooden spoon, until the chicken is browned on all sides, approximately 3-4 minutes.
Step Two: Sauté the Onions and Herbs
- Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. Add the chopped onion, garlic powder and dried thyme.
- Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the onions are soft and begin to slightly brown, approximately 4-5 minutes.
Step Three: Add the Rice and Liquids
- Add the Arborio rice into pot and lightly brown for 1-2 minutes by stirring continually in the hot butter and oil.
- Add the white wine to deglaze the pot by gently scraping with a spatula to remove any browned bits from the bottom.
- When the liquid is reduced by one half, turn the Instant Pot off by pressing the “Cancel” button.
- Return the chicken and any juices from the plate to the container and add the chicken broth.
Step Four: Seal and Pressure Cook
- Cover and lock the lid into place. Set the pressure release valve to “Sealing” and then select the “Manual” button on the high setting. Set the cook time to 6 minutes.
- When cook time is complete, do an immediate quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid.
14-Day Healthy Eating Meal Plans: 1500 Calories
Take the guess work out of healthy eating. No more searching for healthy recipes. 78 pages of recipes with calories, macros, and shopping lists — all included!
Step Five: Add Cheese and Serve
- Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine.
- Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed. Remove the lid and give the risotto a quick stir before transferring to individual serving bowls. Serve immediately with additional grated Parmesan cheese on the side. Enjoy!
Chicken and Risotto FAQs
What’s the Best Way to Store Chicken Risotto?
Allow the risotto dish to cool to room temperature and transfer it to an airtight container in the fridge for no more than 3 days. It can also be frozen for about 3 months. To thaw, just place it in the fridge overnight then reheat in a skillet over medium heat until it is warm all the way through.
What Can I Use Instead of White Wine?
If you don’t want to open a bottle of wine just for this recipe, you can use additional chicken or vegetable broth.
What Can I Use Instead of Arborio Rice?
Though arborio is typically used to make risotto and will give you a nice and creamy consistency, you can use sushi rice, brown rice, or paella rice as a substitute. Just keep in mind, each one renders a different texture.
Want More Healthy Dinner Recipes?
- Savory Salmon with Herb Butter Recipe
- Beef and Green Bean Stir Fry
- Healthy Vegetable Frittata
- Grilled Swordfish with Pineapple
- Dutch Oven Chicken
Instant Pot Chicken Risotto
Equipment
- Instant Pot
Ingredients
- 2 T Extra virgin olive oil divided
- ¼ c unsalted butter divided
- 1 lbs boneless chicken breasts cut into bite sized pieces
- Sea salt and pepper to taste
- ½ med red onion chopped
- ½ t garlic powder
- 1 t dried thyme
- 1 c Arborio rice
- ¼ c dry white wine
- 1¾ c chicken broth
- 1½ c Parmesan cheese freshly grated
- 3 T fresh parsley chopped
- 1 T fresh lemon zest
- 2 T fresh lemon juice
- Additional freshly grated Parmesan Cheese for serving
Instructions
- Select saute function and adjust the setting to high. Add one tablespoon extra virgin olive oil to the unit. When hot, add the chicken pieces and generously season with salt and black pepper.
- Sauté, while stirring with a wooden spoon, until the chicken is browned on all sides, approximately 3-4 minutes.
- Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. Add the chopped onion, garlic powder and dried thyme.
- Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the onions are soft and begin to slightly brown, approximately 4-5 minutes.
- Add the Arborio rice into pot and lightly brown for 1-2 minutes by stirring continually in the hot butter and oil.
- Add the white wine to deglaze the pot by gently scraping with a spatula to remove any browned bits from the bottom.
- When the liquid is reduced by one half, turn the Instant Pot off by pressing the “Cancel” button.
- Return the chicken and any juices from the plate to the container and add the chicken broth.
- Cover and lock the lid into place. Set the pressure release valve to “Sealing” and then select the “Manual” button on the high setting. Set the cook time to 6 minutes.
- When cook time is complete, do an immediate quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid.
