For an even richer flavor, use homemade chicken stock. If you don't have white wine, you can substitute with an equal amount of chicken stock and a tablespoon of lemon juice. Be sure to scrape up any browned bits from the bottom of the pot after adding the wine – this adds depth of flavor to the risotto. Garnish with additional Parmesan cheese and a drizzle of olive oil for a restaurant-worthy presentation.
Instant Pot Chicken Risotto
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS94
Transform your weeknight dinner routine with this incredibly easy and unbelievably creamy Instant Pot Chicken Risotto. Skip the constant stirring and let your pressure cooker work its magic – tender chicken and perfectly cooked Arborio rice come together in a symphony of flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol69 mg
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Fiber2 g
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Protein21 g
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Saturated Fat8 g
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Sodium924 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepTurn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.
02
StepMix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
03
StepHeat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
04
StepMelt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
05
StepClose and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
06
StepRelease pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.
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Rosario Macgyver
Jun 25, 2025I was skeptical about making risotto in an Instant Pot, but this recipe proved me wrong. Delicious!
Dawson Roberts
Mar 15, 2025I made this for a dinner party and everyone raved about it. Highly recommend!
Kayla Friesen
Feb 18, 2025Quick, easy, and delicious! What more could you ask for?
Alisa Schmidt
Jan 26, 2025The instructions were clear and easy to follow. Thank you for sharing this recipe!
Horacio Hackett
Jan 22, 2025I added a squeeze of lemon juice at the end and it brightened up the flavors beautifully!
Jeanette Rippin
Jan 17, 2025This is now my go-to risotto recipe. So much easier than the traditional method.
Jarrod Huel
Jan 10, 2025My family loved this! I added some mushrooms and it was a huge hit.
Obie Fay
Nov 9, 2024This recipe is a game-changer! So easy and the risotto is perfectly creamy.