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 the 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 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.
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.
Sherri @ Watch Learn Eat says
Risotto is one of my favorite things to both eat and cook, but it does get tedious doing all that stirring! I am totally digging this instant pot recipe! It looks easy and amazing! Now I’m craving risotto! LOL :)
Julia | Happy Foods Tube says
Sherri, you will love it! :)
Natalie says
I love risotto! Looks so delicious and comforting – such a stunning dish. Can’t wait to try this recipe!
Julia | Happy Foods Tube says
Yay! :) Let me know how you like it!
Jill says
I love risotto. It’s so exciting to know that it can be made in the Instant Pot. I have to try it now!
Julia | Happy Foods Tube says
Yes! And it’s so easy! :)
Ginny says
I love my instant pot and thanks so much for showing me how to make risotto in it. Love the button mushrooms in there too!
Julia | Happy Foods Tube says
You are welcome!
Sandi says
We love instant pot recipes. They are our go to way to especially during school so we can focus on homework. This looks like a perfect meal to try.
Julia | Happy Foods Tube says
Definitely! Hope you like it as much as we do!
Jim Ruggirello says
Needs garlic. But great technique.
Lynne says
I made this for supper tonight, and it was delicious! Thanks!
Julia | Happy Foods Tube says
Yay! I am super happy to hear that, Lynne :) Thank you for finding time to leave the feedback.
Michelle Dacosta says
This looks amazing! However i dont own an instant pot. I do have a sow cooker, would it cook ok in there?
Julia | Happy Foods Tube says
I’ve never tried it but I would say no. I think the rice would be way over-cooked by the end of the cooking time.
Mandy says
I’m here in Nebraska and use cups and teaspoons for measuring still… do you know approximately how many cups or teaspoons/tbsp for the butter and cheese?
Julia | Happy Foods Tube says
Hi Mandy. It’s about 3 tablespoons of butter and about 2/3 cup of the cheese. Now you can adjust these to your liking :).
Jenny says
We made this tonight, extended the cooking time a little, added garlic and wine for deglazing. Delicious!
Julia | Happy Foods Tube says
Glad to hear you liked it, Jenny!
Emily says
Can I omit the mushrooms when making this? Or will or mess up the ratio of ingredients and cook time?
If yes, is there a veggie you’d recommend subbing for the mushrooms?
Thanks!
Julia | Happy Foods Tube says
Yes, you can omit the mushrooms. Cook time stays the same so no worries there! You could use frozen peas if you like (I would boil it according to package instructions and just throw it in the finished risotto). Hope this helps.
Jamie Stuht says
i did this with peas and no mushrooms, but i just threw the peas in (still frozen) when i was mixing in the butter and cheese. turned out beautifully.
Laura C Lindblad says
This recipe was amazing!!! I made it exactly as written and it was amazing!! My husband I loved it and will make often!!
Julia | Happy Foods Tube says
That’s so good to hear, Laura. Thanks so much for finding time to leave the feedback.
Bonnie says
Just tried this and it was absolutely delicious! Thanks for this great, easy recipe. It turned out absolutely perfect!
Julia | Happy Foods Tube says
Hi Bonnie :). I am so happy you love this recipe as much as we do! Thanks so much for finding time to write this feedback!
Leah says
I have a 3 quart Instant Pot. Should I adjust the cooking time?
Julia | Happy Foods Tube says
Hi Leah, I have never used other than the 6 quart instant pot so can’t say for sure but once I read an article that said that the cooking time is the same no matter how large your pot is. It will just take a different time to come to pressure. I am guessing for the 3 quart IP it will be quicker. Hope this helps.
db says
If I make 1 portion or 4 portions in one pot things change. 1 portion takes less time as it comes up to pressure much faster. 4 portions takes a bit to come up to pressure so things cooked a little already. So for example I need to cut about 10% of the cook time with 4 portions vs 1. I assume a smaller pot would come up to pressure a little faster so cooking time might need a slight adjustment.
Sarah says
Can this be made without the chicken? I was thinking about making the mushroom onion risotto as a side but grilling chicken or steak to serve with while it cooks. Didn’t know if that impacted flavor/time.
Julia | Happy Foods Tube says
Hi Sarah! Definitely! Now you will have to experiment a bit here. I would use the same seasoning except for paprika and maybe reduce the amount of rosemary to 2 tsp and oregano to 1 tsp. Active cooking time: 1 minute and wait max 5 mins before releasing the pressure manually. I would add a little less than 4 cups of stock (maybe 3 and 3/4). Hope this helps. Let me know how it turned out for you, if you get a chance.
Emily B says
Made last night, thanks for the recipe! I did a few modifications – I used already cooked leftover chicken and just tossed it in with the spices after sauteeing the vegetables. I added a whole chopped red bell pepper as well, since I only had two mushrooms, ha ha! And I didn’t have rosemary and don’t like oregano, so I did 2 tsp of herbes de provence with the paprika and salt. My seven year old and husband each had two bowls.
Julia | Happy Foods Tube says
Love your substitutions and changes! Some recipes are pretty versatile and this is definitely one of them. Thanks so much for finding time to write the feedback!
Krystal says
I was looking for a quick rissotto recipie and stumbled upon this one… and it was AMAZING! So easy!! I used chicken thigh (which was fiddly but worth it).
It just tasted amazing, I think we put a little more parmasen cheese and the rice was perfect! Thank you so much!
Give it a try, it is soo good!
Julia | Happy Foods Tube says
Chicken thighs are an excellent substitution – so flavorful, aren’t they? Thanks so much for finding time to write the feedback, Krystal. I really appreciate it!
Tim says
I’ve had my instant pot for about 4 months and I’ve tried many recipes online since then and this is the first time I’ve felt compelled to write a comment on how good it was.
WOW. This was full of flavor, it exceeded all expectations, it’d easy to pack for lunch and it’s my new favorite. Thanks for taking the time to share these online.
Julia | Happy Foods Tube says
Hi Tim! Your comment means a lot! Thank you so much for the feedback and rating.
Lynn says
Made this last night and it was divine! I did substitute cremini mushrooms for the button mushrooms and added a large clove of garlic. I could see using this as a basic risotto recipe but making it Mexican or Greek by changing the spices. Thanks so much for sharing with the IP community!!
Julia | Happy Foods Tube says
Hi Lynn. I am so happy to hear that :). Yes, this risotto is pretty versatile and changes can be made easily. Thanks so much for finding time to leave the feedback! Hope you will try make some more IP recipes from my blog :)
Julia says
Hi Julia—I’ve had my Instant Pot for about a week (living in London, UK, I think we’re a bit late to the Instant Pot craze that seems to have taken off in North America), and have used it about twice a day to try all sorts of things. I love it already. What I hadn’t tried was risotto—partly because we really love a traditional risotto, and I was worried it would be mushy and flavourless in the Instant Pot. How wrong I was! I stumbled upon your recipe this evening, and thought I’d give it a go. I used some left-over chicken from yesterday’s roast, and throw in some pancetta to brown at the start; also added a stick of finely chopped celery with the onion. I’ve never added dry herbs or paprika to a risotto before, but followed your recipe—it was lovely! I used the chicken stock my husband made yesterday (in the Instant Pot!) and the whole dish was utterly delicious—each grain of rice seemed suffused with flavour. Just beautiful. I will make it for the kids next :). thank you so much for posting such a great recipe with such clear instructions for an Instant Pot neophyte!
Julia | Happy Foods Tube says
Hi Julia. Thanks so much for finding time to write a feedback! I am so happy you loved it and I also like your version with pancetta and left-over chicken. Hope you will try more IP recipes from my blog! :)
Lori Roberts says
I have never ever made risotto cause it’s so time consuming BUT I just got the Ninja Foodi and made this and OMG!!!! THE BEST EVER! Followed the recipe exact and yes i will be making this often! Thank you for this recipe!
Julia | Happy Foods Tube says
You are welcome, Lori! I am so delighted to hear that. Thanks for letting us know that this recipe also works well with other pressure cooker brands.
Mark B. says
We just got an Instant Pot and so now we’re trolling for great recipes. Your Chicken Risotto is spectacular! The entire family loved it and it took no time at all. Great flavors and definitely easy to make. Thanks so much Julia! Can’t wait to make another one of your recipes!
Julia | Happy Foods Tube says
That’s so great to hear, Mark! Please do let me know when you try other recipe as well! Thanks for finding time to leave feedback.
Elizabeth says
Made this tonight as my first instant pot meal. So tasty! I will definitely make this again.
Julia | Happy Foods Tube says
I am happy to hear that, Elizabeth :)
Leah says
Can you add white wine to this? If so, would you just reduce the amount of chicken stock?
Julia | Happy Foods Tube says
Yes, I would do it that way, Leah. Just bear in mind that the wine will not evaporate if you do it that way so add only a little amount. You could also use it to deglaze the pot. Hope this helps.
Cheryl says
I made this tonight for dinner and it was phenomenal. My granddaughters were here and one ate 3 servings and the other ate 2. They must have told me 4 times after dinner just how good it was. The only thing I did different was I added about 2 teaspoons of Better Than Bullion, roasted chicken flavor into the broth before I added it to the other ingredients. Everything was perfect.
Julia | Happy Foods Tube says
Cheryl, that’s so good to hear! Thanks so much for finding time to leave comment and rating.
Kristin says
This was DELICIOUS and so easy. My hubby loved it too. Got an instant Pot mini for Christmas and am trying a new recipe each night. This one is a keeper. 😊 I halved the recipe since cooking for two in the mini. It was still perfect. I think the whole recipe would have fit in the mini Pot.
Julia | Happy Foods Tube says
That’s great to hear it works for the mini as well. Thanks for your comment, Kristin!
Robert Jones says
This is delicious! We love Risotto but were not sure if the Instant pot recipe would taste a creamy. It does.
This recipe keeps the flavor, the creaminess, and the rice remains fluffy. It is not crunchy or overcooked at all. Perfect.
Julia | Happy Foods Tube says
Thank you for finding time to write a feedback. I am really happy you like it!
Dean says
I’ve got an old-school pressure cooker so not completely clear on the cooking time. Would it be correct to read this as 3 minutes on high pressure, once it has been attained?
Julia | Happy Foods Tube says
Hi Dean. Yes, it is 3 minutes on high pressure (after the pot is pressurized). Hope this helps.
Becca says
Hi! This looks delicious and I’m looking to make this recipe for 4 adults…however, my husband and dad can sure eat a lot. Is it possible to double this recipe? If so, does it change any of the cooking directions? Thanks! :)
Julia | Happy Foods Tube says
Hi Becca. I have to say that I have not doubled the recipe but I’d give it a go. What I can advise you is keep the cooking time the same, there should not be any need for increasing the time. Try to follow the cooking instructions – I don’t see a reason why it shouldn’t work. And if you find time, please let us know how it worked out for you.
Stacy says
I doubled it in a 8qt IP and kept the cooking time the same, it turned out perfect! It was plenty of food for 12 of us.
Julia | Happy Foods Tube says
Excellent! Thanks for letting us know, Stacy.
Liz says
This was my very first recipe using the Instant Pot. It was delicious! I was a bit nervous, but the instructions were so clear that I pushed through the fear. My boyfriend said this was in his top 5 of all the meals I’ve ever made for him. I would agree. It was excellent and I will definitely make this again! Thanks for helping me break in the Instant Pot.
Julia | Happy Foods Tube says
It’s so good to read comments like this! Thank you for finding time to write your experience, Liz. I have more instant pot recipes in the blog so hopefully you will find more inspiration here. :)
JT says
I love this recipe! I can’t have onions or garlic but it is still good. I chop up carrots and add them in. So very good!
Julia | Happy Foods Tube says
Thanks so much for finding time to leave feedback, JT!
Kathleen says
I’ve got to say, I was sceptical. I lived in Italy for 3 years and ate plenty of delicious risotto dishes. Could this classic Italian dish really be so easy? Worth a shot! I was absolutely blown away! A fantastic recipe. Beautiful risotto. My only adjustments, having read the comments were to add about 2/3 of a large red pepper and a Tbsp of minced garlic. Delicious!!!!
Julia | Happy Foods Tube says
Thank you so much Kathleen for your feedback and rating! This is my absolutely favorite rice dish to make in IP and everyone loves it. Your adjustments sound good! :)
Brittany says
This is now one of my favorites!!! Due to some dietary restrictions in our household I only used about 1/2 the mushrooms and chopped them up VERY tiny and only used 2 tsps of Rosemary. The flavor was so and it couldn’t have been any easier to make. Thank you so much for my new favorite risotto recipe!!
Julia | Happy Foods Tube says
You are welcome, Brittany! Hope you will find here more recipes that you like :)
Susan says
This recipe is fantastic! I use boneless chicken thighs and don’t season them and instead of mushrooms I use chopped broccoli. This turns out delicious every time and has become a frequent meal!
Julia | Happy Foods Tube says
Happy to hear that, Susan! Thank you so much for the feedback!
Kate says
I want to make this next week and don’t have dried rosemary. I could buy some but always have fresh on hand. Could I use fresh or do you recommend the dried for this? Thanks!
Julia | Happy Foods Tube says
Hi Kate. I’d say you could try using the fresh one but not sure how much though (Try increasing it to 2 tbsp). Also, chop it finely, if you do. Or you could try using dried thyme if you have it on hand. Hope this helps.
Micki says
Hi, I’ve only used my IP a couple of times so I was a little confused where you say to “count 20 minutes” or something like that. So after I saute and turn it to high pressure, approximately how many minutes do I set the timer to? The recipe has fantastic reviews and I’m making half a recipe tonight. Love finding your site. You have so many amazing sounding recipes!
Megan O'Neil says
All I have is long grain rice……can that be used instead of me having buy Arborio rice?
Julia | Happy Foods Tube says
Hi Megan. I tried it with long grain rice and it did not turned out well for me so I would not suggest it. The arborio rice makes a huge difference here.
Evelyn says
I have a question. Do I have to fully cook the chicken or just brown it?
Julia | Happy Foods Tube says
Browning is enough. It will cook under pressure.
lori says
This is amazing! Your recipes are the very best. Your helpful hints are are awesome. I always check to see if you have new instant pot recipes. Would love some easy vegetarian recipes. Thank you!
Julia | Happy Foods Tube says
Hey Lori! Thanks for your comment. I will try including more meat-free recipes for instant pot!
Molly Spradley says
This was so easy to halve, yay! I’ve had this recipe pinned for months since getting my IP and it is in the IP right now (just starting the keep warm countdown) and hope that picky hubby loves it. I adjusted the herbs a bit to suit him and did saute the arborio in some of the olive oil like a traditional risotto recipe has you do. Thank you for taking the time to make, photograph and post this recipe. Just from smelling the ingredients before I sealed the pot I know I’ll find it delicious. (Famously picky hubby…who knows but my fingers are crossed.) I’ll try to get a picture posted to your pin.
Julia | Happy Foods Tube says
Hi Molly. Thanks so much for your feedback. Hope you both enjoyed it!
Micki says
Oh…my…goodness, I just made it….quickly (my favorite part) and it was delicious! Took absolutley no time at all. And don’t skip on the green onions . I’ve learned with making risotto the sprinkle of greens on top is my favorite part. I live alone and halved this recipe and it was perfect using the times for the original recipe. So easy and so delicious! Who could ask for anything more?
Julia | Happy Foods Tube says
So happy to hear you loved this recipe! Regarding your previous comment – Sorry about the confusion with the cooking time – the pot should be programmed to 3 minutes. The extra 20 minutes is just a waiting time (like when waiting for the oven to be preheated).
Sandie says
This is my second time making this. Love it!! Just wondering can you add spinach to this at the end? I’m new to risotto period so not sure the different ways it’s made.
Julia | Happy Foods Tube says
Hi Sandie! Glad to hear that! :) Yes, you can just stir in fresh spinach at the very end (altogether with cheese and butter). Hope this helps.
Alex says
This recipe is amazing – a very hard to please toddler had second helpings!
Can you freeze this recipe as it makes quite a large amount? Plenty for us to have on another night!
Julia | Happy Foods Tube says
Hi Alex. Thanks so much for your feedback and rating. I have to say I’ve never tried freezing it as we (the 2 of us) have it the following day for lunch but I would not recommend it.
Stephanie says
Yummy recipe! I used a regular short grain rice and the texture was still great. I also added a little wine in place of chicken stock and used Italian sausage in place of chicken because that’s what I had on hand. Great instant pot recipe, easy and timing was perfect! Thanks for making an easy delicious weeknite dinner that isn’t boring!
Julia | Happy Foods Tube says
You are welcome, Stephanie. Thanks so much for finding time to write this feedback. It’ a very versatile recipe and I like your substitutions!
Angelika Berber says
This was fabulous!
Julia | Happy Foods Tube says
That’s good to hear!
Len says
This is pretty damn good! I used a largish shallot (did not have an onion) and added 1/4 red pepper. Made half the recipe with 14 med shrimp for me and 1 chicken thigh (left over) for my wife. Used the recommended spices but did not need to cook the chicken as already done. Just nuked it in the microwave then spooned the risotto on top of it on the plate.
I have ALWAYS used the classical method that takes an hour (with1/4 C white wine, which I forgot this time).
This takes 1/2 the time and is, in my opinion, as good as the traditional method.
Love it !
Julia | Happy Foods Tube says
Hi Len, thanks so much for finding time to leave the feedback and rating! Hope you find more recipes on our blog that you and your family enjoy!
Edel says
Wow, this is so good!!!
Julie says
This was SO delicious! We used a little fontina and a little parmesan. The rosemary really added a fantastic flavor to it. Thank you so much for the recipe!
Julia | Happy Foods Tube says
You are welcome and thanks so much for finding time to write the feedback, Julie.
Annie says
This was amazing! So easy and delicious. Deboned and diced ~6 chicken thighs for this recipe and it turned out absolutely perfect! Thank you for sharing this recipe :)
Julia | Happy Foods Tube says
Thanks so much for finding time to leave feedback and rating, Annie! We love this recipe and it always makes me happy to see that our readers love it too!
Crystal says
Loved this recipe! I added minced garlic and diced acorn squash; and substituted all the seasonings (except salt abs pepper) with fresh sage. I used Arborio rice, per the instructions. I will definitely make it again. It was a hit with the whole family!
Ivy says
Made this last week with sushi rice, turned out great and it was easy and quick! Great with a side of steamed peas :)
Julia | Happy Foods Tube says
Thanks for your feedback, Ivy!
Erica Cheek says
I cook this with or without chicken and add peas at the end. Great for meal prep. Just add extra broth at the end.
Joanne M says
Delicious and easy! Used chicken thighs and added 3 cloves garlic. Can’t wait to try another one of your recipes.
Julia | Happy Foods Tube says
That’s so good to hear, Joanne! Thanks so much for your feedback and happy cooking! :)