If you are looking for a comforting, creamy, and incredibly flavorful dinner that comes together quickly, this Instant Pot Chicken Risotto Recipe is exactly what you need. Combining tender, herb-seasoned chicken with earthy mushrooms and rich parmesan, this dish transforms the traditional labor-intensive risotto into an effortless weeknight winner. The Instant Pot not only speeds up the cooking but locks in all the savory goodness, producing a perfect creamy texture every time. Trust me, once you try this recipe, it will become your go-to for elegant meals without the fuss.
Ingredients You’ll Need
The magic of this Instant Pot Chicken Risotto Recipe starts with a handful of simple, wholesome ingredients. Each item was carefully chosen to build layers of flavor, texture, and color that make every bite satisfying and delicious.
- Boneless, skinless chicken breasts (1 lb.): Tender protein that soaks up all the fantastic herbs and spices.
- Rosemary (3 tsp): Adds a fragrant, piney aroma that complements the chicken beautifully.
- Paprika (2 tsp): Brings subtle warmth and a vibrant color to the dish.
- Oregano (2 tsp): Earthy and slightly minty, it enhances the savory nature of the risotto.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
- Medium onion, diced: Provides sweetness and depth when sautéed until soft.
- Sliced mushrooms (7 oz.): Adds an earthy, meaty texture that pairs perfectly with chicken.
- Chopped chives: A fresh, mild onion flavor and a pop of green for garnish.
- Olive oil (3 Tbsp): For sautéing ingredients and locking in flavor.
- Risotto rice (2 cups): The creamy, starchy base that makes this dish satisfyingly rich.
- Chicken broth (4 cups): Infuses the rice with savory depth and moisture.
- Parmesan cheese (3/4 cup): The finishing touch for creaminess and a salty, nutty kick.
How to Make Instant Pot Chicken Risotto Recipe
Step 1: Saute Vegetables
Start by setting your Instant Pot to sauté mode and heating 2 tablespoons of olive oil. Add the diced onion and sliced mushrooms, cooking them until they soften and release their incredible aroma—about 5 minutes. This process builds the savory foundation for your risotto. Once done, transfer them to a plate and keep them aside for later.
Step 2: Season the Chicken
In a mixing bowl, toss the cubed chicken breasts with rosemary, paprika, oregano, salt, and pepper until every piece is nicely coated. This step ensures the chicken will be bursting with herby, spicy flavor in every bite.
Step 3: Sear the Chicken
Add the remaining tablespoon of olive oil to the Instant Pot (still on sauté). Now, sear the seasoned chicken pieces for 2 to 3 minutes, turning occasionally to brown them on all sides. Searing locks in juices and adds a beautiful golden color. Once browned, turn off the sauté function.
Step 4: Assemble the Risotto
Return the sautéed onions and mushrooms to the pot with the seared chicken. Pour in the risotto rice and chicken broth, stirring well so the rice gets fully submerged in the flavorful broth. This careful mixing is key to achieving that creamy risotto texture.
Step 5: Pressure Cook
Seal the Instant Pot with its lid, making sure the valve is set to sealing. Cook on manual or pressure cook mode for just 3 minutes—this quick cook time prevents the rice from overcooking and keeps the chicken juicy. Afterward, let the pressure release naturally for 7 minutes, then carefully vent the remaining pressure to open the lid.
Step 6: Finish and Serve
Stir in the parmesan cheese until it melts into the hot risotto, creating a luscious, creamy consistency. Scoop the risotto into bowls and sprinkle with freshly chopped chives for a vibrant finish that brightens the whole dish.
How to Serve Instant Pot Chicken Risotto Recipe
Garnishes
Freshly chopped chives add a pop of green and mild onion flavor, perfectly balancing the creamy richness. You could also sprinkle extra parmesan or even a drizzle of good-quality olive oil for an elegant touch.
Side Dishes
This dish shines on its own but pairs beautifully with crisp green vegetables like steamed asparagus or a refreshing spinach salad. Garlic bread or crusty baguette slices also make fantastic companions, soaking up every bit of that creamy sauce.
Creative Ways to Present
For a special dinner, serve the risotto in shallow wide bowls to showcase its creamy texture. Garnish with edible flowers or a dusting of finely grated lemon zest to brighten up the plate visually and flavor-wise. You can also layer it in a glass serving dish for a rustic, family-style presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more, making your next meal just as delicious.
Freezing
This Instant Pot Chicken Risotto Recipe freezes well. Portion it into freezer-safe containers and keep it frozen for up to 2 months. For best texture, let it thaw overnight in the fridge before reheating gently.
Reheating
Reheat risotto on the stovetop over low heat with a splash of chicken broth or water to loosen the creamy consistency. Stir frequently until warmed through. Microwaving works too—just add a bit of liquid and cover to trap steam for even heating.
FAQs
Can I use other types of rice for this recipe?
Risotto rice like Arborio is ideal because of its high starch content, which creates that signature creamy texture. Using other rice types won’t yield quite the same result but can work in a pinch.
What if I don’t have an Instant Pot?
You can make this recipe on the stove by slowly adding warm chicken broth to the rice and stirring constantly until it becomes creamy, then adding the cooked chicken and mushrooms. It takes longer but still delicious!
Can I substitute the chicken with another protein?
Absolutely! Shrimp or turkey work nicely. Just adjust cooking times accordingly to avoid overcooking delicate proteins.
Is it possible to make this recipe vegetarian?
Yes, use vegetable broth instead of chicken broth and omit the chicken. For added protein, try sautéed tofu or your favorite mushrooms.
How spicy is this dish?
The paprika and herbs lend warmth and savory depth but not significant heat. If you want a kick, add red pepper flakes during seasoning.
Final Thoughts
This Instant Pot Chicken Risotto Recipe is a total game-changer for anyone craving creamy risotto without the hours of stirring and babysitting. It’s a hug in a bowl that’s perfect for weeknights or impressing guests. I can’t wait for you to try it and make it a staple in your kitchen—it’s one of those dishes you’ll find yourself returning to again and again.
Print
Instant Pot Chicken Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Chicken Risotto is a quick and creamy one-pot meal featuring tender seasoned chicken, sautéed mushrooms and onions, arborio rice cooked to perfection in flavorful chicken broth, and finished with parmesan cheese and fresh chives. Ready in under 30 minutes, it’s an effortless comfort dish ideal for weeknight dinners.
Ingredients
Chicken and Seasonings
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 tsp rosemary
- 2 tsp paprika
- 2 tsp oregano
- Salt and pepper, to taste
Vegetables and Garnish
- 1 medium onion, diced
- 7 oz. sliced mushrooms
- Chopped chives, for garnish
Other Ingredients
- 3 Tbsp olive oil
- 2 cups risotto rice (arborio rice)
- 4 cups chicken broth
- 3/4 cup parmesan cheese
Instructions
- Saute Vegetables: Set the Instant Pot to sauté mode and add 2 tablespoons of olive oil. When hot, add the diced onion and sliced mushrooms. Cook, stirring occasionally, for about 5 minutes until they become softened and fragrant. Transfer them to a plate and set aside.
- Season the Chicken: In a bowl, combine the cubed chicken breasts with rosemary, paprika, oregano, salt, and pepper. Mix thoroughly so each piece is evenly coated with the spices.
- Sear the Chicken: Add the remaining 1 tablespoon of olive oil to the Instant Pot on sauté mode. Add the seasoned chicken and sear, allowing it to brown on all sides, about 2 to 3 minutes total. Then, turn off the sauté function.
- Assemble the Risotto: Return the sautéed onions and mushrooms to the Instant Pot. Add the risotto rice and pour in the chicken broth. Stir well to ensure the rice is evenly submerged in the broth.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select the manual or pressure cook mode and cook on high pressure for 3 minutes. When the cooking cycle completes, allow the pressure to naturally release for 7 minutes before carefully turning the valve to venting to release any remaining pressure.
- Finish and Serve: Remove the lid and stir in the parmesan cheese until it melts into a creamy consistency. Spoon the risotto into serving bowls and garnish with chopped chives before serving hot.
Notes
- Use arborio rice specifically for risotto to achieve the creamy texture.
- Do not stir during pressure cooking as it can cause the burn notice on the Instant Pot.
- Letting the pressure release naturally improves the texture of the risotto.
- Feel free to substitute mushrooms with your favorite variety or omit for a mushroom-free dish.
- You can add a splash of white wine before pressure cooking for enhanced flavor, but it is optional.
