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Instant Pot Chicken Risotto

Instant pot chicken risotto collage

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!

Instant Pot Chicken Risotto

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:

  • Instant Pot Chicken Piccata
  • Instant Pot Chicken Paprikash
  • Instant Pot Chicken Thighs

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.

Instant Pot Chicken Risotto Ingredients

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!

Step by step how to make Instant Pot Chicken Risotto collage

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.

How to make Instant Pot Chicken Risotto step 1

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!

How to make Instant Pot Chicken Risotto step 2

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.

Instant Pot Chicken Risotto topping with parmesan cheese

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.

Instant Pot Pressure Cooker Chicken Risotto

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!

Homemade Instant Pot Chicken Risotto
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4.90 from 96 votes

Instant Pot Chicken Risotto

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 Portions (served as a main)
Calories: 688
Author: Julia

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
Prevent your screen from going dark

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

  1. 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.
  2. Two cups risotto rice weighs about 14 ounces/395 grams.
  3. 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.
  4. This recipe was developed for a 6-quart/6-liter Instant Pot pressure cooker.
  5. 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.
  6. 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.
  7. This recipe can be easily halved.
  8. I used dry-ingredient measuring cups for all cup measurements in this recipe.
  9. 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.
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Chicken Risotto Recipe, Instant Pot Recipes, Pressure Cooking
Nutrition Facts
Instant Pot Chicken Risotto
Amount per Serving
Calories
688
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
109
mg
36
%
Carbohydrates
 
86
g
29
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
41
g
82
%
Vitamin A
 
1060
IU
21
%
Vitamin C
 
21.5
mg
26
%
Calcium
 
306
mg
31
%
Iron
 
6.3
mg
35
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube
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Comments

  1. Martin says

    01/08/2020 at 19:15

    We substituted frozen mixed vegetables for the mushrooms since we didn’t have any mushrooms on hand. Turned out delicious!5 stars

    Reply
    • Julia | Happy Foods Tube says

      03/08/2020 at 08:01

      Thanks so much for your feedback, Martin!

      Reply
  2. Robert Jones says

    30/09/2020 at 00:37

    We love this recipe! It is so easy and delicious. This was the third recipe we tried using the instant pot. It came out perfect. It has given me alot of confidence experimenting with our instant pot. Thank you.5 stars

    Reply
    • Julia | Happy Foods Tube says

      05/10/2020 at 11:51

      You are welcome, Robert. Thanks for finding time to write the feedback! Happy instant pot cooking :)

      Reply
  3. Lux says

    07/10/2020 at 03:38

    LOVED IT!!! Thank you so much! My chicken bone broth came out to only 3 3/4 cups, so I added 1/4 cup of cream. Also I always swap out shallots in the place of onions, they practically disintegrated and left all that heavenly flavor. Everyone I made it for loved it, definitely going to become a regular recipe.

    Reply
    • Julia | Happy Foods Tube says

      12/10/2020 at 14:27

      Thanks so much for your feedback, Lux. Hope you try some more recipes from our blog! Happy cooking!

      Reply
  4. Helen says

    12/11/2020 at 02:17

    I have made this several times, using various meats and flavors. I have the 3qrt so cut the risotto and broth in half. It turns out excellent every time!5 stars

    Reply
    • Julia | Happy Foods Tube says

      12/11/2020 at 09:58

      Thanks so much for your feedback, Helen! I hope find more recipes on our blog that you might like to try. Happy instant pot cooking! :)

      Reply
  5. Bridgette Dowson says

    17/11/2020 at 08:24

    Just tried this and it was so super easy and so incredibly yummy! I added peas at the end and the family loved it! Thanks so much for sharing it. It will become a regular for us!5 stars

    Reply
    • Julia | Happy Foods Tube says

      18/11/2020 at 10:36

      Thanks so much for finding time to leave feedback, Bridgette! I am glad to hear you and your family enjoyed this and hope you try more recipes from our blog. Happy pressure cooking! :)

      Reply
  6. Sergio says

    24/11/2020 at 16:57

    Wonderful recipe!

    Can I double it, if so, do the times stays the same?

    Thanks!5 stars

    Reply
    • Julia | Happy Foods Tube says

      27/11/2020 at 09:44

      Hi Sergio. Yes, you can double it, but note that the consistency may change slightly – mine was too liquidy when I tried, but this can also depend on how well the rice absorbs liquids. As for the time, it stays the same. Please do let me know, you give it a go!

      Reply
  7. Chuck says

    17/12/2020 at 03:30

    Great dish! I’ve been making it for a couple years now!5 stars

    Reply
  8. Jolene Scott says

    28/01/2021 at 19:55

    Can this recipe be frozen? My kids loved it4 stars

    Reply
    • Julia | Happy Foods Tube says

      30/01/2021 at 10:56

      Hi Jolene. I am happy to hear you kids enjoyed this risotto! I have never tried freezing it but I would not recommend doing so. Its texture will change and might not be to everyone’s liking. It can be refrigerated for up to 2 days though (just note it will become drier). This can be fixed by heating it on a stove with a splash of stock/broth and constant stirring until warmed up. Hope this helps.

      Reply
  9. Nicole Polden says

    03/02/2021 at 20:11

    Oh. My. Goodness. This is my favorite full meal made in the 🥷 so far.. I used to make a lot in my old multi cooker and I thought that was easy but oh my days! This was so quick! I used this recipe …. but I added garlic , spinach, sweet corn and peas and omitted the mushrooms (because they’re vile) and I didn’t have any rosemary 😉😋 my toddler first reaction was “mmm soooo yummy! Deeeeelicious!
    Thank you!5 stars

    Reply
    • Julia | Happy Foods Tube says

      04/02/2021 at 11:34

      Thank you so much for your feedback, Nicole! I am so happy to hear that. Thanks for letting our readers know that it also works with substitutions.

      Reply
  10. Jaime says

    19/02/2021 at 03:01

    Delicious! I halved the recipe for just my husband and I and it was the perfect amount for us. I used arborio rice and it cooked perfectly in the time guidelines given. Creamy and comforting!5 stars

    Reply
    • Julia | Happy Foods Tube says

      19/02/2021 at 08:14

      Thanks so much for your feedback and rating, Jaime! Hope you try some more recipes from our blog :)

      Reply
  11. Mary Mlodzinska says

    01/03/2021 at 00:42

    This was SO FABULOUS!
    I use a container of mirepoix instead of onions. Saves me from smelling like an onion for hours, nothing to cut up, just dump it in, (plus the carrot and celery bits just add flavor).
    And i used Italian seasoning, rather than separate rosemary etc. That might work better for those who have cut out the rosemary, easier.
    I also used a hunk (I have no idea what it’s called) of black oyster mushrooms from my farm share, just the caps, not the stems or base (whatever that’s called).
    THIS WILL BE A REPEAT RECIPE FOR ME!
    AND EASY TO REHEAT IN MICROWAVE WITH A BIT OF WATER ADDED. LOVED LOVED LOVED IT!5 stars

    Reply
    • Julia | Happy Foods Tube says

      01/03/2021 at 09:00

      Hi Mary. Thank you so much for finding time to write feedback and also letting our readers know about your substitutions! Happy Instant Pot Cooking :)

      Reply
  12. Hannah Hartley says

    24/03/2021 at 07:12

    Woooow!! What a great recipe!!! So delicious, thank you5 stars

    Reply
  13. Millie says

    28/03/2021 at 08:24

    I usually cook my risotto on the stove top well not anymore , this was the best risotto i had ever tasted. Thank you for sharing your recipes5 stars

    Reply
    • Julia | Happy Foods Tube says

      29/03/2021 at 12:07

      Thank you so much for your feedback, Millie! I am so happy you enjoyed it. It’s such a tasty dinner with minimal effort when done in instant pot :)

      Reply
  14. David Radjewski says

    08/04/2021 at 22:48

    This has become a family favorite recipe. Fun to make and delicious.5 stars

    Reply
    • Julia | Happy Foods Tube says

      09/04/2021 at 09:20

      Thanks for your feedback, David!

      Reply
  15. Aya says

    01/05/2021 at 02:37

    I’m new to instant pot and never made risotto on a stove top so I can’t compare but this recipe was so easy and so good. Used 1 chicken breast and pressure cooked 5min, chicken was a little overcooked so next time I’ll shorten a cook time a bit. Thank you for sharing. oh green onion instead of chives works just fine.5 stars

    Reply
    • Julia | Happy Foods Tube says

      01/05/2021 at 18:35

      Thanks so much for your feedback, Aya!

      Reply
  16. Lauren L says

    09/05/2021 at 03:39

    Delicious!! Chicken ended up overcooked for me at the end, but I think I just don’t really know how to “brown” chicken correctly so my fault.

    I added broccoli just to get more vegetables in there.

    This was popular, will definitely have it again!

    Served it with a side dish of roasted tomatoes, and it went really well together.5 stars

    Reply
    • Julia | Happy Foods Tube says

      10/05/2021 at 07:24

      Thanks so much for your feedback, Lauren! Hope you try some other instant pot recipes from our blog! Happy Instant Pot Cooking! :)

      Reply
  17. megan says

    18/05/2021 at 03:56

    After cooking for 3 minutes, you mention waiting 7 minutes before releasing. My IP only has a dial for cooktime. Would i just let it continue cooking or set it to warm before manually releasing?

    Reply
    • Julia | Happy Foods Tube says

      20/05/2021 at 08:00

      Hi Megan. You set timer to 3 minutes. When the time is up, IP beeps and if you don’t release the pressure manually right away, it starts counting time until you press cancel. So you just wait to see nr. 7 on the dial and then release the pressure. You won’t be setting anything to warm. Hope this helps.

      Reply
  18. Kathy says

    30/06/2021 at 06:53

    it was 116° here yesterday and there was no way my husband was going outside to BBQ and I was not about to turn on the oven. I came across your recipe and it is the quickest and easiest chicken risotto I’ve ever made and the DH raved about it. I didn’t have mushrooms so eliminated them and added some frozen peas at the end and left them for a few minutes to thaw in the hot risotto. Thank you for this easy, delicious meal.5 stars

    Reply
    • Julia | Happy Foods Tube says

      06/07/2021 at 13:50

      Thanks so much for finding time to leave the feedback, Kathy! It’s great to hear you enjoyed this recipe.

      Reply
  19. Jenna C says

    12/07/2021 at 23:49

    I really enjoyed this dish! A few things I did differently just based on availability of produce, I used whole mushrooms instead of button. My only complaint about the recipe would be the serving size. I’m always cooking for 1, and 2 cups of risotto for me makes way more than 4 servings, I’d say it’s closer to 6-8! So I’ll be eating risotto all week haha, not a bad thing but I should have maybe only used 1-1.5 cups and then less broth, maybe only 3 cups. I’ll definitely make again, though!

    Reply
    • Julia | Happy Foods Tube says

      17/07/2021 at 10:16

      Thanks for your feedback, Jenna C. Sorry about the portion size. When I developed it I felt like 1 cup of rice would not feed 4 people as a main (we love risotto). I guess when you serve it with some side dishes it surely is a lot :). Have you tried freezing some of it? It is worth giving a shot.

      Reply
  20. Courtney says

    08/08/2021 at 01:08

    Any suggestions on making it less dry? I looooved the flavors but it just came out really dry.4 stars

    Reply
    • Julia | Happy Foods Tube says

      17/08/2021 at 12:25

      Hi Courtney. This instant pot chicken risotto should definitely not turn out dry. Did you change something in the recipe? If you didn’t it should actually turn out pretty moist. You can add more stock to make it moister but don’t add too much. Try with an extra 1/4 or 1/3 cup to see if it helps.

      Reply
  21. Lindsay says

    09/09/2021 at 15:27

    Any thoughts on using cauliflower rice instead of actual rice? How do you think it would change the cooking times? Thanks!

    Reply
    • Julia | Happy Foods Tube says

      13/09/2021 at 09:35

      Hi Lindsay. I am afraid I have no idea. Never tried cooking cauliflower rice in an instant pot. Sorry!

      Reply
  22. Erin says

    03/11/2021 at 19:15

    Looking forward to trying this. In your notes you mentioned halving this recipe, but how much do you increase the liquid if doubling this recipe? I have an 8qt and a big family. Still trying to figure out how to best increase recipes for the instant pot to feed my family.

    Reply
    • Julia | Happy Foods Tube says

      05/11/2021 at 09:55

      Hi Erin. With doubling the recipe I found that the liquid is a bit off and sometimes it was a bit liquid-y while other times it was not. I would double everything and if it turns out too liquidy, you can just leave it on SAUTE for longer (you will probably have to stir it a lot). It will get creamy once you add butter and parmesan so it will help it kind of thicken as well. I hope this helps.

      Reply
  23. Donna says

    27/01/2022 at 16:44

    Just made this risotto recipe omg it’s a winner here5 stars

    Reply
    • Julia | Happy Foods Tube says

      31/01/2022 at 09:45

      Hi Donna. I am glad to hear you loved it! Happy Instant Pot Cooking!

      Reply
  24. Rose says

    22/02/2022 at 01:34

    I added Mascarpone cheese instead of butter and Parmesan cheese. It was wonderful.4 stars

    Reply
    • Julia | Happy Foods Tube says

      28/02/2022 at 19:42

      Thank you for your feedback, Rose. Happy Instant Pot Cooking!

      Reply
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