chicken risotto instant pot in brown bowl with garnishes on side

Chicken Risotto Instant Pot Recipe

Get ready to elevate your weeknight dinner game with this chicken risotto instant pot recipe. This delicious dish brings together the creamy richness of risotto and the savory goodness of perfectly cooked chicken in a symphony of flavors.

Say goodbye to standing over a stove, constantly stirring, and hello to a hands-off, yet utterly satisfying, meal prepared in a fraction of the time. This Instant Pot chicken risotto is bound to become your go-to favorite for cozy nights or whenever you crave a restaurant-worthy meal at home!

chicken risotto instant pot in brown bowl with garnishes on side

This post contains links to products I like and think will be useful to you. If you click through and make a purchase I make a commission.

So, get ready to unlock the secret behind an effortlessly scrumptious meal that checks all the boxes: tender chicken, creamy risotto, and loads of flavor, all without the fuss. Let’s dive into this culinary adventure and discover how the Instant Pot revolutionizes the way you enjoy Chicken Risotto.

overhead of bowl of chicken risotto instant pot and parsley
Can I use chicken breasts or thighs for Chicken Risotto in the Instant Pot?

Yes, both chicken breasts and thighs work well. Just ensure they’re cut into bite-sized pieces to ensure even cooking.

Do I need to sauté the chicken before adding it to the Instant Pot for the risotto?

It’s a good idea to brown the chicken pieces first using the sauté function of the Instant Pot. This adds depth of flavor to the dish.

What ingredients to I need to make this chicken risotto instant pot recipe?

  • extra virgin olive oil
  • unsalted butter
  • boneless, skinless chicken breasts
  • Sea salt and black pepper
  • red onion
  • garlic powder
  • dried thyme
  • Arborio rice
  • dry white wine
  • chicken broth
  • Parmesan cheese
  • fresh parsley
  • fresh lemon zest
  • fresh lemon juice

Helpful tools to make this recipe

brown bowl filled with chicken risotto instant pot in bamckground
What type of rice is best for Chicken Risotto in the Instant Pot?

Arborio rice is the preferred choice for risotto due to its high starch content, which creates that creamy texture as it cooks.

Can I add vegetables to the Chicken Risotto in the Instant Pot?

Absolutely! Vegetables like peas, spinach, diced carrots, or mushrooms work well in Chicken Risotto. Add them after pressure cooking by using the sauté function for a few minutes.

What other recipes should I try?

brown bowl filled with chicken risotto instant pot in bamckground

Chicken Risotto Instant Pot Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 6 minutes
Total Time: 36 minutes


  • 2 T. extra virgin olive oil, divided
  • ¼ c. unsalted butter, divided
  • 1 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
  • Sea salt and black pepper, to taste
  • ½ medium red onion, chopped
  • ½ t. garlic powder
  • 1 t. dried thyme
  • 1 c. Arborio rice
  • ¼ c. dry white wine
  • 1¾ c. chicken broth
  • 1½ c. Parmesan cheese, freshly grated
  • 3 T. fresh parsley, chopped
  • 1 T. fresh lemon zest, preferably organic
  • 2 T. fresh lemon juice


    1. Select the “Sauté’ function and adjust the setting to high. Add one tablespoon olive oil to the unit. Once hot, add the chicken and generously season with salt and black pepper. Sauté, stirring frequently, until the chicken is browned on all sides, approximately 3-4 minutes.
    2. Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. Add the chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
    3. Cook, stirring occasionally, until the onion is soft and begins to develop some color, approximately 4-5 minutes. 
    4. Add the Arborio rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Add the white wine and deglaze the container by gently scraping with a spatula to remove any browned bits from the bottom. 
    5. When the liquid is reduced by one half, turn the unit off by pressing the “Cancel” button. Return the chicken and any juices from the plate to the container and pour the chicken broth on top. 
    6. Cover and lock the lid into place. Set the pressure release valve to “Sealing” and then select the “Manual” button on the high setting. Set the cook time to 6 minutes. 
    7. When cook time is complete, do an immediate quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid. Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine. 
    8. Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed. Remove the lid and give the risotto a quick stir before transferring to individual serving bowls. Serve immediately with additional grated Parmesan cheese on the side. Enjoy! 
    pin for chicken risotto instant pot

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *