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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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4.91 from 102 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. Erin says

    10/04/2022 at 06:27

    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.5 stars

    Reply
    • Julia | Happy Foods Tube says

      27/04/2022 at 15:34

      Thanks so much for finding time to leave such a detailed comment, Erin. Hope you try some other recipes from our blog! Happy Cooking! :)

      Reply
  2. Nat says

    26/04/2022 at 03:16

    Can you make this recipe with barley instead of rice?

    Reply
    • Julia | Happy Foods Tube says

      27/04/2022 at 15:26

      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.

      Reply
  3. Carley says

    24/10/2022 at 23:33

    Can this recipe be made with boneless skinless chicken thighs instead of breasts? It’s all I have on hand

    Reply
    • Julia | Happy Foods Tube says

      06/12/2022 at 16:24

      Yes, it can!

      Reply
  4. Kim says

    07/11/2022 at 20:43

    Can you use chicken thigh instead of breast?

    Reply
    • Julia | Happy Foods Tube says

      06/12/2022 at 16:08

      Yes, you can!

      Reply
  5. Christine Murdoch says

    11/02/2023 at 13:25

    Fantastic recipe. I love risotto, but I don’t always have time to stand and stir. We are still experimenting with our Foodi, so trying out new recipes. This was wonderful. Even without the butter and cheese, we loved it. It is now on our favourite list. Thank you for sharing.5 stars

    Reply
    • Julia | Happy Foods Tube says

      13/02/2023 at 21:15

      I am so happy to hear that, Christine. Thanks so much for finding time to leave the feedback and rating!

      Reply
  6. Christy Jolly says

    16/02/2023 at 04:51

    I tried this dish tonight and it was fantastic! Some minor alterations: I didn’t have any mushrooms, so left that ingredient out; I switched the amounts of rosemary and oregano since our family prefers the flavor of oregano, and added about 1/4 c more chicken broth for a creamier result. I also added several dashes of garlic salt since I had unsalted butter on hand, and tossed in about 2 tsp minced garlic. I accidentally skipped the step to deglaze the pot, oops! But it turned out just fine anyway. Wonderfully easy, filling and delicious dinner!5 stars

    Reply
    • Julia | Happy Foods Tube says

      17/02/2023 at 08:17

      Hi Christy. Thank you so much for your feedback and rating! I am happy to hear you enjoyed this meal as much as we do. Happy Instant Pot Cooking!

      Reply
      • Christy Jolly says

        18/02/2023 at 21:05

        You’re welcome! Our family’s teens really enjoyed the dish. In fact, our almost seventeen yr old will have a birthday this next week and requested it for her birthday dinner. I can’t thank you enough for sharing an easy, hassle-free method of cooking risotto!

        Reply
  7. Meg says

    20/02/2023 at 16:28

    I have made this several times and it’s so good! Recently, though, every time I make it, I keep getting the “food burn” warning, and the risotto burns on the bottom of the pot. Any idea what I could be doing wrong or differently that’s causing this all of a sudden? Or just tips on how to prevent it? Thanks so much! It’s my daughters favorite.5 stars

    Reply
    • Julia | Happy Foods Tube says

      21/02/2023 at 14:31

      Didn’t you buy a new instant pot by any chance? I know that a few recipes I developed with my old version often show a burn notice on the newer models. Other than that I am not sure what the problem could be. All I can suggest is deglaze the pot thoroughly to avoid it. If you added more liquid (which is the obvious way to sort this issue), the risotto might turn out way too runny. Hope this helps a bit.

      Reply
      • Meg says

        21/02/2023 at 17:15

        Thank you! I actually had that same thought after I posted the comment yesterday. I did get a new instant pot not too long ago, and that is the one I’ve had issues with using this recipe. I used my old instant pot last night to make it this, and it turned out just fine. Note to self. :)

        Reply
        • Julia | Happy Foods Tube says

          25/02/2023 at 10:47

          That’s good to hear. It really is annoying though! Wish it wasn’t the issue. Happy Instant Pot Cooking!

          Reply
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