Can I use a different type of rice for risotto in the Instant Pot?

Risotto really needs a starchy, short-grain rice like Arborio or Carnaroli. Regular rice won’t give you that trademark creaminess, so it’s best to stick with a risotto rice.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicy and flavorful. Just cube them like you would the breasts and cook in exactly the same way.

Is it possible to double the recipe in my Instant Pot?

As long as you don’t exceed the Max Fill line on your pot, you can absolutely double the recipe. Pressure cooking time stays the same, but it may take longer to come to pressure.

How do I avoid mushy risotto?

Be careful not to overcook and remember that risotto will continue to absorb liquid as it sits. If you want it a bit more al dente, quick-release the pressure sooner and serve immediately.

Instant Pot Chicken Risotto Recipe

Name: Instant Pot Chicken Risotto Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 lb. boneless, skinless chicken breasts, cubed; 3 tsp rosemary; 2 tsp paprika; 2 tsp oregano; Salt and pepper, to taste; 1 medium onion, diced; 7 oz. sliced mushrooms; Chopped chives, for garnish; 3 Tbsp olive oil; 2 C. risotto rice; 4 C. chicken broth; 3/4 C. parmesan cheese

Description

This Instant Pot Chicken Risotto is creamy, flavorful, and incredibly easy to prepare. Tender chicken, savory mushrooms, perfectly cooked risotto rice, and parmesan cheese come together for a hearty main course meal that is ready in under 30 minutes using your Instant Pot. With just a handful of pantry staples and minimal prep, you’ll have a comforting Italian-inspired dish perfect for busy weeknights.

Ingredients

Units 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

Cook Mode Prevent your screen from going dark

Instructions

Saute Vegetables: Set the Instant Pot to saute mode and add 2 tablespoons of olive oil. Once hot, add diced onion and sliced mushrooms. Cook, stirring occasionally, for about 5 minutes or until softened. Transfer the onions and mushrooms to a plate and set aside.
Season the Chicken: In a bowl, coat the cubed chicken breasts with rosemary, paprika, oregano, salt, and pepper. Mix until all pieces are evenly seasoned.
Sear the Chicken: Pour the remaining 1 tablespoon of olive oil into the Instant Pot (still on saute mode). Add the seasoned chicken and sear, letting it brown on all sides, about 2-3 minutes total. Turn off the saute function.
Assemble the Risotto: Return the sautéed onions and mushrooms to the Instant Pot. Add risotto rice and pour in the chicken broth. Stir well to ensure all the rice is submerged in the broth.
Pressure Cook: Place the lid on the Instant Pot and set the valve to sealing. Cook on ‘manual’ or ‘pressure cook’ mode for 3 minutes. When complete, let the pressure naturally release for 7 minutes, then carefully release any remaining pressure by turning the valve to venting.
Finish and Serve: Remove the lid and stir in the parmesan cheese until melted and creamy. Spoon the risotto into bowls and garnish with chopped chives before serving.

Notes

Make sure to naturally release the pressure for 7 minutes for the best risotto texture.
You can substitute chicken thighs for breasts if desired for more flavor.
Stir in a knob of butter at the end for an even creamier consistency.
For a vegetarian version, omit the chicken and use vegetable broth.

Nutrition

Serving Size: 1/4 of recipe
Calories: 475
Sugar: 4g
Sodium: 890mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 32g
Cholesterol: 73mg