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–+ servings
A large white bowl of Instant Pot chicken risotto on a table with a blue and white kitchen towel next to a glass of white wine.

Instant Pot Chicken Risotto

40aprons.com/instant-pot-chicken-risotto/
Rich and creamy parmesan risotto with bite-sized pieces of tender chicken. A restaurant-quality dinner made right in the Instant Pot!
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • 6-quart Instant Pot or similar pressure cooker
  • Tongs or slotted spoon
  • internal meat thermometer optional
  • Large bowl
  • Large wooden spoon

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
  • 2 tablespoons unsalted butter
  • 1 cup chopped white onion (approximately 1 small onion)
  • ½ tablespoon minced fresh garlic (approximately 1 large clove)
  • 1 ½ cups arborio rice (uncooked)
  • ½ cup dry white wine (or water, or chicken broth)
  • 1 pinch saffron
  • 4 cups chicken broth (or vegetable broth)
  • 1 cup grated fresh parmesan (at room temperature)
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons salt (more or less to taste)
  • ¼ teaspoon freshly cracked black pepper (more or less to taste≠)

Instructions

  • Add 2 tablespoons unsalted butter to Instant Pot insert and set Instant Pot to Sauté mode. Let butter melt completely.
  • Once butter has melted, add 1 pound boneless, skinless chicken breast to insert. Cook chicken pieces 3 to 4 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Note: internal temperature of chicken should reach 160° Fahrenheit.
  • Transfer cooked chicken pieces to large bowl and set aside.
  • Add 2 tablespoons unsalted butter to Instant Pot insert and let butter melt completely.
  • Once butter has melted, add 1 cup chopped white onion and stir to incorporate. Sauté onions, stirring occasionally, 4 minutes or until onions are translucent.
  • When onions are translucent, add ½ tablespoon minced fresh garlic to insert. Stir to incorporate, then sauté mixture 30 to 60 seconds or until garlic is fragrant.
  • Add 1 ½ cups arborio rice to insert. Stir ingredients together until rice is fully incorporated and coated in melted butter.
  • Add ½ cup dry white wine and 1 pinch saffron to Instant Pot insert and stir to incorporate, making sure to scrape up any ingredients that may have stuck to bottom of insert.
  • Simmer mixture 2 to 3 minutes.
  • After simmering mixture, add 4 cups chicken broth and stir to incorporate, again making sure to dislodge any ingredients that may have stuck to bottom or sides of insert.
  • Simmer mixture 1 minute. After 1 minute, secure lid on Instant Pot with vent in Sealing position.
  • Set Instant Pot to Manual High Pressure mode. Set cook time to 6 minutes. Instant Pot will pressurize and then 6-minute cook time will begin.
  • When 6-minute cook time ends, immediately and carefully Quick Release internal pressure. Remove lid from Instant Pot and set aside.
  • Stir rice mixture until all liquid is fully absorbed and mixture is creamy.
  • Add 1 cup grated fresh parmesan and 1 tablespoon unsalted butter to insert. Stir until ingredients are fully incorporated and parmesan is melted.
  • Once parmesan has melted, taste risotto and add 1 ½ teaspoons salt and ¼ teaspoon freshly cracked black pepper, adjusting amounts of each as desired. Stir well to incorporate.
  • Turn off Instant Pot. Return cooked chicken to Instant Pot insert. Gently fold chicken into risotto mixture and simmer just until chicken is warmed through.
  • Portion chicken risotto into serving bowls. Top with additional parmesan or finely chopped fresh parsley if desired. Serve warm.

Recipe Notes

  • Salt: I recommend tasting the risotto after the parmesan has melted, then adding the salt and pepper as needed. Depending on the chicken broth you use, you may find the risotto doesn't need a full 1 ½ teaspoons additional salt.
  • Pressurization: It can take 10-15 minutes for the Instant Pot to fully pressurize, depending on the age and size of your appliance. We do account for this in the overall cook time listed on the recipe card.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 684calProtein: 43gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 127mgSodium: 1920mgPotassium: 750mgTotal Carbs: 66gFiber: 3gSugar: 2gNet Carbs: 63gVitamin A: 668IUVitamin C: 5mgCalcium: 333mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/instant-pot-chicken-risotto/