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instant pot chicken risotto
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5 from 3 votes

Instant Pot Chicken Risotto

Instant Pot Chicken Risotto is the perfect easy, family-friendly recipe. It's quick to make in a pressure cooker, and it's creamy and delicious. Even better? It's a no-stir risotto!
Prep Time10 minutes
Cook Time20 minutes
Bring Instant Pot to pressure10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: instant pot, risotto, chicken risotto
Servings: 4
Calories: 826kcal
Author: Aimee

Equipment

  • Instant Pot

Ingredients

  • 1 lb chicken breasts cut into cubes
  • 3 tablespoon olive oil divided
  • 2 teaspoon dried oregano
  • 2 teaspoon dried herbs de provence
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • ¼ cup white wine
  • 2 cups arborio rice
  • 4 ½ cups chicken broth or stock
  • 4 tablespoon butter
  • ¾ cup Parmesan cheese freshly grated
  • fresh parsley chopped

Instructions

  • Turn the Instant Pot on SAUTE. Add 2 tablespoon of olive oil. Once oil is hot, add the chicken, herbs de provence, dried oregano, salt, and pepper. Stir. Brown the chicken, stirring frequently. Once done, remove the chicken from the Instant Pot and set aside.
  • Add the remaining 1 tablespoon olive oil. Add the diced onion and saute until translucent. Add the minced garlic, then stir and saute for an additional minute.
  • Add the white wine and deglaze, scraping any bits stuck to the bottom. Turn off the Instant Pot.
  • Add the chicken back to the Instant Pot, and add the rice and chicken stock. Stir to combine.
  • Cover the Instant Pot and lock in the lid. Turn the vent to SEALING. Press the MANUAL button and adjust the time to 3 minutes.
  • Let Instant Pot come to pressure, then it will count down from 3 minutes. Once the Instant Pot counts down to 0 and is done cooking, wait 7 minutes. Then QUICK RELEASE the steam.
  • Remove the lid. Risotto may look liquidy, but just stir to combine. Stir in the butter and the Parmesan cheese. Add more seasoning if desired. Sprinkle with fresh parsley and serve.

Notes

  • What is the burn warning on an Instant Pot? This happens usually when you either don't have enough liquid in the pot, or you have something stuck to the bottom. That's why it's so important to deglaze and scrape up any bits before putting on the lid for the pressure cooking part.
  • Why isn't the countdown starting after I put on the lid? This was my big question the first time I used it. Basically, the Instant Pot has to build up all that pressure, and THEN it starts cooking and counting down. It can take 10-15 minutes to build up pressure before it starts cooking. So work that into your time needed for the dish to be ready.
  • If you aren't using freshly grated Parmesan cheese and are using the grated kind that comes in a tub, use ½ a cup instead of ¾ a cup.
  • 4 and a half cups can be a weird measurement for chicken broth, as there is usually 4 cups in a carton. If you don't feel like opening a fresh carton, you can use 4 cups chicken broth, ½ a cup water. I've done that!

Nutrition

Calories: 826kcal | Carbohydrates: 87g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1197mg | Potassium: 820mg | Fiber: 4g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 4mg | Calcium: 281mg | Iron: 7mg