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
Scale
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
