Description
Instant Pot Chicken Risotto is a creamy, flavorful dish made with tender chicken, arborio rice, and a touch of saffron. Cooking it in the Instant Pot speeds up the traditional risotto process while keeping it rich and creamy.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 cup chopped white onion (about 1 small onion)
- 1/2 tablespoon minced fresh garlic (about 1 large clove)
- 1 1/2 cups arborio rice, uncooked
- 1/2 cup dry white wine, water, or chicken broth
- 1 pinch saffron
- 4 cups chicken or vegetable broth
- 1 cup grated fresh Parmesan, at room temperature
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons salt, more or less to taste
- 1/4 teaspoon black pepper, more or less to taste
Instructions
- Set the Instant Pot to sauté mode and melt 2 tablespoons butter. Add chicken pieces and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
- Add remaining 2 tablespoons butter to the pot. Sauté onion until translucent, about 2-3 minutes. Add minced garlic and cook for 30 seconds more.
- Add arborio rice to the pot and toast for 1-2 minutes, stirring frequently.
- Pour in white wine (or water/chicken broth) and saffron. Stir until liquid is mostly absorbed.
- Add the 4 cups of broth and cooked chicken back into the pot. Stir to combine.
- Close the lid and set the Instant Pot to manual high pressure for 6 minutes.
- Once cooking is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure.
- Stir in 1 cup grated Parmesan and 1 tablespoon butter. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Use room-temperature Parmesan for smoother melting into the risotto.
- For extra creaminess, stir in a splash of heavy cream before serving.
- Optional: add peas or sautéed mushrooms for added flavor and texture.
- Do not overcook rice; it should be tender but slightly al dente.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg