No-Fuss Instant Pot Chicken Risotto (Easy One-Pot Meal Idea)
Love risotto, but not the process of constant stirring over the stove?
Today I’m sharing the EASIEST way I’ve ever made chicken risotto, and it involves using my Instant Pot! Yep! And trust me, I was a tad bit skeptical. Once I attended a risotto cooking class with a fancy French chef, and the process was NOT as easy as this one-pot meal. HA!
But I’m happy to report back that the results using this Instant Pot method surpassed my expectations, and I made such a yummy chicken and risotto one-pot meal! The rice was perfectly cooked, the texture was delicious, and my whole family enjoyed it!
Start with these easy ingredients!
This fragrant dish starts with sauteed mushrooms, onion, and garlic that you can cook right in your Instant Pot using the sautee mode. I used Arborio rice which is an Italian short-grained rice that’s onlinemonly used for risotto dishes, and it worked out great in this idea.
I grabbed a couple of chicken breasts, but you could use boneless thighs instead. I think one of the ingredients that makes the dish stand out is a little bit of dry white wine. I had an open bottle of dry rose wine in the fridge and used it, which makes it taste fancy (but you can skip it and just replace the wine with a little more chicken broth if desired).
I love this one-pot meal idea!
The process on this Instant Pot Chicken Risotto consists of first sauteeing the chicken right in the Instant Pot, then the veggies. Once that’s onlinepleted, you simply add in the rice, broth, and wine. Once cooked, fluff the rice mixture with the parmesan cheese and butter. Garnish with freshly chopped parsley for an incredibly rich and delicious meal all will LOVE!
Hip Tip: If you love using fresh garlic in recipes like this one but dislike chopping, consider picking up a garlic press. I recently bought this Trudeau brand garlic press and LOVE it for easily and quickly adding minced fresh garlic! Plus the teeth on the other side make for easy cleaning.
Instant Pot Chicken Risotto
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES
Perfectly cooked rice and chicken featuring sauteed mushrooms and onions, topped with parmesan cheese and fresh parsley that results in a fancy yet EASY one-pot meal!
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound raw chicken breast, chopped into small pieces
- 1 teaspoon rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt & pinch of pepper
- 1/2 cup chopped white onions, about 1/2 an onion
- 5 oz. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 3 and 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 cup grated parmesan cheese
- 3 tablespoons butter
- garnish with fresh chopped parsley
Directions
1
Heat Instant Pot using Saute mode, and pour half of olive oil inside pot.
2
Brown chicken on all sides, and season with paprika, rosemary, salt and pepper. Remove chicken from pot.
3
Add remaining half of olive oil and saute onion, mushrooms, and garlic for a few minutes until softened and fragrant. Use a spatula to push any remaining stuck on bits off off bottom of pot.
4
Add chicken back in with veggies. Pour in the rice, broth, and wine. Give it a stir and lock lid. Set valve to seal. Set to 3 minutes on Manual or High setting.
5
Once the Instant Pot beeps, let the pot natural release for 7 minutes, and then turn valve to venting to release the rest of pressure and open lid.
6
Fluff the rice and chicken with a large spoon or fork and add in cheese and butter. Don't stir, but rather fluff it all together.
7
Serve warm with fresh chopped parsley. Enjoy!
Oh my goodness, this risotto was AMAZE-BALLS!
This was such an Instant Pot recipe WIN for us. So full of flavor, cheesy, and the parsley adds such a bright and fresh taste. I noticed my kids picked around the mushrooms but ate it right up! This does make a lot of food, so we actually had leftovers, and they warmed up nicely for lunch the next day. Enjoy!
