Instant pot chicken risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly!
All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the Instant Pot do its magic. It’s that easy!
Now I am not sure whether you have noticed but I do cook with chicken a lot which means that I make a lot of pressure cooker chicken recipes as well. Here are some of them in case you were interested:
Did you know?
According to Wikipedia risotto is a northern Italian rice dish that is cooked to a creamy consistency. It does not really matter what kind of broth you use (chicken, vegetable, fish) but you have to use it to make it the Italian way. The key is adding it at stages, ladle by ladle while stirring constantly.
Well, this is not your traditional Italian risotto so there won’t be any stirring and broth adding happening. Just to clarify things.
How to make Instant Pot chicken risotto
Like I’ve already mentioned, the process is simpler than when making traditional Italian risotto but the result is pretty close to the original if not the same!
Start with sautéing the onions and mushrooms in your Instant Pot. Then quickly brown the diced and seasoned chicken. You can leave the onions and mushrooms in just push them to the side/edge of the pot while browning the chicken. Or you can take them out so you have more space for the chicken pieces.
Just so you know, this can be done in reversed order too – brown the meat first, take it out, saute the onion and mushrooms), etc…
When done, turn of the saute function. Add the rest of the ingredients and give everything a good stir.
Lock the lid into its position and cook under pressure on manual mode for 3 minutes. When finished, wait 7 minutes before releasing the pressure manually.
To make this pressure cooker chicken risotto as close to the Italian version, I stirred in butter and grated Parmesan cheese. Guys, those two ingredients should not be omitted as they give this risotto a ton of flavor.
At last, I also sprinkled some chopped chives over because I had some leftover in the fridge. This is however, completely optional so if you don’t have it, don’t worry about it!
Which rice is good for risotto?
Now the Italian short-grain rice (such as Arborio) is the best option obviously. However, I made this Instant Pot chicken risotto with paella rice (the same type I used to make Paella Valenciana) and I find this type of rice suitable for risotto as well. I also tried using sushi rice which turned out great as well.
All in all, try to look for short-grain rice in case you can’t find any of the ones I mentioned above.
Tips for making Instant Pot chicken risotto:
You can use store-bought or homemade stock/broth (I have a recipe for instant pot chicken stock on the blog, if interested. Just note that it has almost no salt in it so the risotto will definitely need more seasoning). Bouillon cubes are also an alternative.
Note that every broth/stock (bouillon…) product is different and also has a different amount of salt added. For this reason, it’s best to season this risotto after being cooked and after the butter and Parmesan have been added. It’s better to add more salt at the very end rather than ending up with a dish that is way too salty. I also noticed that bouillon cubes make saltier stock than ready-made stock.
Don’t over-cook the meat when browning it. If you do, it will turn dry after you finish the whole cooking process.
You can use diced pork or turkey as well. Both needed 6 minutes to be cooked (and pressure released after 7 minutes).
This instant pot chicken risotto tastes best when eaten right away.
Guys, this is a very easy risotto recipe.
I have quite a few Easy Instant Pot Recipes on the blog so if you need some inspiration, have a look. They are all tried and tested!
Want to see how to make Instant Pot Chicken Risotto? Watch the video!
Instant Pot Chicken Risotto
Ingredients
Risotto:
- 3 tablespoons Extra Virgin Olive Oil
- 1 Medium Onion
- 7 ounces Button Mushrooms (200 grams)
- 1 pound Chicken Breast , diced (440 grams)
- 2 cups Risotto Rice (400 grams). See note 1 & 2
- 4 cups Chicken Broth , See note 3
Seasoning:
- 1 teaspoon Salt
- 3 teaspoons Dried Rosemary
- 2 teaspoons Dried Oregano
- 2 teaspoons Paprika
- ¼ teaspoon Black Pepper
Other:
- 1.5 ounces Unsalted Butter (45 grams)
- 3 ounces Parmesan Cheese (90 grams), See note 6
Optional:
- Fresh Chives
Instructions
- Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tablespoons of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
- Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
- Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in.
- Quickly brown the meat. Turn OFF the saute function and deglaze the pot with some of the chicken stock. Throw the onions and mushrooms back in, as well as the chicken. Add the rice and chicken stock/broth and give everything a good stir.
- Cover with the lid and lock it into its position. Turn the vent to the SEALING position. Press the MANUAL button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually.
- Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped chives (optional) and serve.
Video
Notes
- This recipe works also with sushi or paella rice. Each had a slightly different texture by the end of cooking. However, they all were cooked through so if you don’t have a risotto rice, they would both be a great substitution.
- Two cups risotto rice weighs about 14 ounces/395 grams.
- Chicken Stock or broth (any will work just fine) might have different amount of salt added so I recommend seasoning the risotto at the very end, after you have already stirred in the butter and Parmesan. It might or might not need more salt.
- This recipe was developed for a 6-quart/6-liter Instant Pot pressure cooker.
- The amount of time needed for the pot to come to the pressure and time needed to release its pressure is not included in the overall cooking time. Count with extra 20 minutes.
- Parmesan can be substituted with Grana Padano or Pecorino. The amount you add is simply up to you but I don’t recommend omitting it – add at least 2 oz/60 g.
- This recipe can be easily halved.
- I used dry-ingredient measuring cups for all cup measurements in this recipe.
- Make sure to cut the chicken breasts into same-size pieces. This will cook all of them equally without some being under-cooked or over-cooked.
Erin says
This has become one of our “regular rotation” meals that I make almost weekly. My family loves it! I one-and-a-half this recipe in my 8qt Instantpot for my family of 7 (so 3 cups of risotto) and keep the liquid to rice ratio very close to 2:1 (slightly less liquid, about 5.5 cups instead of 6) and it comes out very nicely. I find this to be an incredibly versatile recipe also – I omit the mushrooms but add a couple cups of chopped veggies when I add the chicken, and sometimes stir in chopped spinach with the butter and cheese. I often forget to pull the chicken out of the freezer ahead of time so I just put it straight in frozen and add an extra 2 minutes to the pressure time. It’s trickier to season the chicken but it still comes out great, and I just pull the chicken out, shred it and mix it back in. A perfect quick meal when you don’t have a plan and it’s suddenly 5pm.
Julia | Happy Foods Tube says
Thanks so much for finding time to leave such a detailed comment, Erin. Hope you try some other recipes from our blog! Happy Cooking! :)
Nat says
Can you make this recipe with barley instead of rice?
Julia | Happy Foods Tube says
Hi Natalie. Barley takes longer to cook so the chicken would be way over-cooked. I have a separate recipe for Instant Pot Barley Risotto if you would like to try it. Hope this helps.