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Instant Pot Chicken Risotto

Finished Instant Pot Chicken Risotto
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This creamy Instant Pot Chicken Risotto is a weeknight wonder! It’s quick, easy, and delivers a comforting, flavorful meal with minimal effort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (optional)
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Turn on the Instant Pot to the sauté function. Add olive oil.
  2. Add the chicken pieces and cook until browned on all sides. Remove chicken from the Instant Pot and set aside.
  3. Add the chopped onion to the Instant Pot and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add Arborio rice to the Instant Pot and cook for 1-2 minutes, stirring constantly.
  5. Pour in white wine (if using) and cook until absorbed, about 1 minute.
  6. Pour in chicken broth and return the chicken to the Instant Pot. Season with salt and pepper.
  7. Cancel the sauté function. Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 6 minutes.
  8. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  9. Remove the lid and stir in Parmesan cheese and butter until melted and creamy.
  10. Garnish with fresh parsley and serve immediately.

Notes

For an extra touch of flavor, stir in some cooked mushrooms or asparagus before serving.

Find it online: https://grilldrip.com/instant-pot-chicken-risotto/