Instant Pot Chicken Risotto Recipe

Velvety, comforting, and outrageously flavorful, this Instant Pot Chicken Risotto is the hero of busy weeknights. Imagine tender chunks of herbed chicken, perfectly sautéed mushrooms and onions, and creamy risotto rice, all coming together in one pot—without you having to stand there stirring forever! Not only is it a breeze to whip up, but the results are pure comfort food heaven. This recipe is practically designed for those evenings when you want something spectacular, but don’t have the time or energy for complicated steps or a pile of dirty pans.

Ingredients You’ll Need

Gather these ingredients and you’re halfway to the best weeknight dinner!

• Boneless Skinless Chicken Breasts: Cut into bite-sized cubes for quick cooking; brings lean protein and soaks up all the herby goodness.
• Rosemary, Paprika, and Oregano: These herbs and spices create a fragrant, savory flavor base; don’t skimp!
• Salt and Pepper: Essential seasoning—adjust to taste.
• Parmesan Cheese: Adds salty, nutty richness at the end; use fresh if you can for the creamiest results.
• Olive Oil: For sautéing and developing flavor; don’t substitute with butter until the end, or you’ll risk scorching.
• Onion: Diced for sweetness and depth; yellow or white both work.
• Sliced Mushrooms: Adds earthiness and a lovely, meaty texture.
• Risotto Rice: Go for Arborio or Carnaroli; these starchy grains make that iconic silky texture.
• Chicken Broth: The liquid magic—choose low sodium if you like to control saltiness.
• Chopped Chives: The finishing touch; bright, fresh, and aromatic.

Tip: Use real Parmesan, not the powdered kind. It truly makes a difference in creaminess and depth.

Variations

Let’s say you’re feeling creative or need to make some substitutions—here’s how this recipe can flex:

• Swap the Protein: Try diced turkey breast, rotisserie chicken, or even cooked sausage for a different spin.
• Go Vegetarian: Skip the chicken, double up on mushrooms (throw in some peas or spinach!), and use veggie broth.
• Extra Veggies: Stir in peas, spinach, or asparagus right after cooking for more color and nutrition.
• Bright Citrus: Add a squeeze of lemon juice or zest at the end for a refreshing pop.
• Herb Lovers: Fold in basil, thyme, or parsley to change up the herbal notes.

How to Make Instant Pot Chicken Risotto

Step 1: Sauté the Veggies

Set the Instant Pot to the sauté setting and add olive oil. Toss in onions and mushrooms, letting them soften for around five minutes. Remove and set aside—this helps the mushrooms get beautifully golden without overcrowding.

Step 2: Season and Sear the Chicken

Coat your cubed chicken with rosemary, paprika, oregano, salt, and pepper. Add more olive oil to the hot pot and quickly sear the chicken pieces on all sides until lightly golden.

Step 3: Combine and Cook

Turn off the sauté function. Return the sautéed veggies to the Instant Pot. Stir in the risotto rice and pour in the chicken broth. Mix to ensure all the rice is under the liquid.

Step 4: Set and Forget

Secure the lid and set the valve to ‘Sealing.’ Pressure cook on the ‘Manual’ setting for three minutes. Let the pressure release naturally for seven minutes before a quick release.

Step 5: Make It Creamy

While it’s piping hot, stir in a generous scoop of butter and all that glorious Parmesan. Garnish with chopped chives for a pop of color and freshness.

How to Serve

This risotto shines as a standalone dish, but a few serving ideas take it over the top:

• Garnish: A final flourish of fresh-chopped chives and even extra Parmesan just before serving.
• Pairing: Serve alongside a crisp green salad tossed with vinaigrette for a burst of freshness.
• Wine: A glass of chilled white wine—think Sauvignon Blanc or Pinot Grigio—complements the creamy, herby flavors.
• Add-ins: Stir in peas or baby spinach just before serving for added color and nutrients.

Note: Risotto is at its creamiest when served immediately, but leftovers are 100% delicious too!

Make Ahead and Storage

Storing Leftovers

Pop any leftovers in an airtight container. They’ll keep happily in the fridge for up to three days.

Freezing

While risotto is best fresh, you can freeze it—just know the texture won’t be quite as silky. Freeze portions in containers, and thaw in the fridge overnight.

Reheating

Warm risotto gently on the stove or in the microwave, stirring in a splash of broth or milk to revive the creamy consistency.

FAQs

Final Thoughts

This Instant Pot Chicken Risotto is more than just a meal—it’s your shortcut to stress-free, soul-satisfying comfort food on the busiest of nights. No more standing over the stove or juggling multiple pans. One pot, endless flavor, and the kind of hearty, creamy texture that will have everyone asking for seconds. Give it a try—you’re about to upgrade your weeknight dinner game in the most delicious way possible!

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