Description
This Instant Pot Chicken Risotto is a creamy, flavorful dish made quickly and easily using an electric pressure cooker. Tender cubed chicken breasts are seasoned and seared, then combined with sautéed onions, mushrooms, risotto rice, and chicken broth. The pressure cooking method ensures perfectly cooked rice with minimal stirring. Finished with parmesan cheese and garnished with fresh chives, this recipe delivers a comforting meal in just 27 minutes, perfect for busy weeknights.
Ingredients
Scale
Chicken and Seasonings
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 tsp rosemary
- 2 tsp paprika
- 2 tsp oregano
- Salt and pepper, to taste
Vegetables
- 1 medium onion, diced
- 7 oz. sliced mushrooms
- Chopped chives, for garnish
Other Ingredients
- 3 Tbsp olive oil
- 2 cups risotto rice
- 4 cups chicken broth
- 3/4 cup parmesan cheese
Instructions
- Saute Vegetables: Set the Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Add diced onion and sliced mushrooms, cooking and stirring occasionally for about 5 minutes until they are softened. Remove from the pot and set aside.
- Season the Chicken: In a bowl, mix the cubed chicken breasts with rosemary, paprika, oregano, salt, and pepper until all pieces are evenly coated with the seasoning.
- Sear the Chicken: Add the remaining 1 tablespoon of olive oil to the Instant Pot (still on sauté mode). Add the seasoned chicken and sear it, turning occasionally, until browned on all sides, about 2-3 minutes total. Turn off the sauté function.
- Assemble the Risotto: Return the sautéed onions and mushrooms to the Instant Pot. Add the risotto rice and pour in the chicken broth. Stir well so that the rice is fully submerged in the broth.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on manual or pressure cook mode for 3 minutes. When the cooking time ends, allow the pressure to naturally release for 7 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Finish and Serve: Remove the lid and stir in the parmesan cheese until it melts and the risotto reaches a creamy consistency. Spoon the risotto into bowls and garnish with chopped chives before serving.
Notes
- Be careful when releasing pressure to avoid steam burns.
- Use Arborio rice or risotto rice for the best texture.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust seasoning according to taste preference before pressure cooking.
- For a richer texture, you can add a splash of cream at the end before serving.
