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How to Make Instant Pot Chicken Risotto - A Step-by-Step Guide

Instant Pot Chicken Risotto is a quick and easy Italian-inspired dish that is perfect for a weeknight dinner or a special occasion. This creamy, flavorful risotto is made in the Instant Pot, which cuts down on cooking time and allows for the flavors to meld together beautifully.

Risotto is a classic Italian rice dish that is known for its creamy texture and rich flavor. Traditionally, risotto is made by slowly adding hot broth to Arborio rice and stirring constantly until the rice has...

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Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken thighs, chopped
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 4 ½ cups chicken stock
  • ½ cup freshly grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1 sprig fresh parsley, chopped

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.
  • Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
  • Heat 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.
  • Melt 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.
  • Close 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.
  • Release 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.

    • Nutrition

    532 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 69mg
    • Sodium: 924mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 21g
    • Vitamin C: 8mg
    • Calcium: 111mg
    • Iron: 2mg
    • Potassium: 211mg

    Categories

    Italian recipes
    Instant pot recipes
    Chicken recipes
    Risotto recipes