There’s something truly magical about a bowl of creamy risotto, and with the Instant Pot Chicken Risotto Recipe, that magic comes together in a fraction of the time! Imagine perfectly tender rice, juicy chicken, and lots of Parmesan cheese—all stirred together into a luscious, comforting meal that feels elegant but is weeknight-friendly. This Instant Pot Chicken Risotto Recipe takes all the intimidation out of classic risotto, delivering gourmet flavor with almost no fuss. If you love meals that are both cozy and impressive, get ready: this one is destined to become a new favorite!
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Risotto Recipe is in its short list of fresh, high-quality ingredients. Each one plays an essential part, layering flavor and creaminess and turning simple pantry staples into a dinner that’s loaded with personality and character.
- Olive oil: Adds a subtle fruity flavor and helps everything sauté smoothly.
- Unsalted butter: Gives the risotto a velvety finish and classic richness.
- Onion (finely chopped): Essential for building a savory backbone and slight sweetness.
- Garlic (minced): Brightens every bite with a gentle zing—freshly minced is best.
- Arborio rice: Short-grain rice that releases starch, creating that iconic risotto creaminess. Don’t swap for regular rice!
- Dry white wine (optional): Adds tang and depth—if you skip, just use a little extra broth.
- Boneless, skinless chicken breast (bite-sized): Keeps things tender and lean while absorbing all those delicious flavors.
- Low-sodium chicken broth: The liquid gold that brings everything together—using low-sodium gives you control over the saltiness.
- Salt: The staple seasoning—just enough to enhance without overpowering.
- Black pepper: Brings a gentle kick and balances richness.
- Grated Parmesan cheese: Nutty, salty, and completely essential for that luscious finish.
- Heavy cream (optional): For extra silky risotto—just a splash makes a lovely difference, but it’s totally up to you.
- Chopped fresh parsley (for garnish): Adds color and a burst of herby freshness on top.
How to Make Instant Pot Chicken Risotto Recipe
Step 1: Sauté Aromatics
Set your Instant Pot to Sauté mode and add olive oil and butter. Once the butter has melted, toss in the finely chopped onions. Stir them for 2–3 minutes until they’re soft and a bit translucent—don’t rush this step! Next, add in the minced garlic. Let it cook for just about 30 seconds until fragrant; it’s the little things that start building that delicious risotto flavor.
Step 2: Toast the Rice
Now, stir in the Arborio rice and give everything a good mix so the grains get coated in the buttery goodness. Toast the rice for 1–2 minutes; you want a faintly nutty aroma and some of the grains turning slightly translucent around the edges. This quick step adds so much to the signature taste and texture of your Instant Pot Chicken Risotto Recipe.
Step 3: Deglaze with Wine
If you’re using dry white wine, pour it in and stir, scraping up any lovely bits stuck to the pot. This not only boosts flavor but also prevents sticking later. Let the wine simmer until most of it is absorbed—just a couple of minutes. If you’d rather skip the wine, substitute with a splash of broth here.
Step 4: Add Chicken and Broth
Drop in the bite-sized chicken pieces and give them a quick stir so they start mingling with the rice. Pour in your chicken broth, then season with salt and black pepper. Stir everything one more time to combine and make sure the chicken is tucked into the broth and rice. Cancel Sauté mode now—your Instant Pot Chicken Risotto Recipe is ready to pressure cook!
Step 5: Pressure Cook
Secure the Instant Pot lid and set to Pressure Cook (Manual) on high for 7 minutes. The pot will take a few minutes to come up to pressure, but once that timer starts ticking, you’re just moments away from creamy risotto goodness.
Step 6: Natural Release and Open
When the cook time is up, let the pot naturally release pressure for 5 minutes (use this time to prep any last-minute toppings or sides!). Then, carefully quick-release any remaining pressure. Open the lid and take in that wonderful aroma—your chicken should be perfectly cooked and the rice beautifully tender.
Step 7: Finish Creamy Risotto
Immediately stir in the grated Parmesan cheese and, if you’re feeling decadent, the heavy cream. This is where the magic happens! The cheese melts right in and the whole dish turns extra luscious. Taste and adjust any seasoning if needed. Serve hot, topped with a shower of fresh parsley and any other favorite garnishes.
How to Serve Instant Pot Chicken Risotto Recipe
Garnishes
A sprinkle of fresh parsley goes a long way to brighten your risotto, both in flavor and appearance. For even more flair, add some extra Parmesan curls or a light drizzle of your best olive oil. Lemon zest or a few grinds of black pepper over the top can really wake up the whole bowl!
Side Dishes
This Instant Pot Chicken Risotto Recipe is so rich and satisfying on its own, but a crisp green salad dressed with a punchy vinaigrette makes a perfect fresh side. Roasted vegetables, like asparagus or broccolini, also pair beautifully and add some color to the plate.
Creative Ways to Present
You can serve your risotto in shallow bowls for that restaurant-style feel, or spoon it into a hollowed bread bowl for a fun twist. For dinner parties, try small ramekins or even wine glasses as a unique starter. Don’t be shy with the parsley and Parmesan on top—presentation brings out those “wow” moments!
Make Ahead and Storage
Storing Leftovers
Let leftover risotto cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, and it makes an indulgent lunch the next day!
Freezing
If you want to freeze, scoop single portions into freezer-safe containers. Risotto will keep for 1–2 months this way. Just know that the texture may be a bit softer after thawing, but the flavor is still wonderful.
Reheating
To reheat, add a splash of broth or water and warm gently on the stove or in the microwave, stirring frequently until creamy and hot. Take your time—this revives the silky texture and ensures your Instant Pot Chicken Risotto Recipe tastes freshly made.
FAQs
Can I use a different type Main Course
For true risotto, Arborio rice is a must—it releases just the right amount of starch for that creamy consistency. Short-grain Carnaroli also works, but avoid long-grain or regular white rice, as the texture just isn’t the same.
Does this recipe work with chicken thighs?
Absolutely! Boneless, skinless chicken thighs are a delicious swap for breast and will stay extra juicy through pressure cooking. Just cut them into similar bite-sized pieces.
Can I skip the wine?
Yes—just substitute the wine with additional broth. You’ll still get fantastic flavor, though the wine does add a special something if you have it on hand.
How can I add vegetables?
Stir in a few handfuls of baby spinach, peas, or chopped asparagus after pressure cooking. The residual heat will cook them perfectly while keeping your risotto bright and colorful!
Why isn’t my risotto creamy enough?
If your risotto seems too dry, just add a splash or two of warm broth as you stir in the Parmesan and heavy cream. That last-minute addition gets everything perfectly smooth and creamy.
Final Thoughts
If you’re after a dish that feels both cozy and a little bit fancy, this Instant Pot Chicken Risotto Recipe truly delivers. It’s one of those recipes that earns you rave reviews whether you serve it on a busy weeknight or share it at a special gathering. Give it a try soon, and let yourself savor every creamy, comforting bite!
Print
Instant Pot Chicken Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes (plus pressure build and release)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken Risotto recipe is a quick and creamy dish that brings the flavors of Italy to your table. With tender chicken, Arborio rice, and Parmesan cheese, this gluten-free meal is perfect for a cozy night in.
Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 4 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Finishing:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons heavy cream (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and butter to the pot. Once hot, add the onion and sauté for 2–3 minutes until soft.
- Stir in the garlic and Arborio rice and cook for 1–2 minutes until the rice is lightly toasted.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add the chicken pieces, chicken broth, salt, and pepper. Stir to combine, then cancel Sauté mode.
- Secure the lid and set the Instant Pot to Pressure Cook (Manual) on high for 7 minutes.
- Once cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in Parmesan cheese and heavy cream (if using) until creamy.
- Taste and adjust seasoning. Serve garnished with chopped parsley.
Notes
- If you prefer a veggie boost, stir in a handful of baby spinach or peas after cooking.
- The cream is optional but adds extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
