Instant Pot Chicken Risotto
Okay, so: Instant Pot Chicken Risotto. Let me just start by saying, if you’ve ever stood by the stove stirring risotto for what feels like ages, thinking “Why did I start this on a weeknight?”, you are in the right place. I get you. Actually, my first risotto attempt took so long I nearly gave up and ordered pizza instead. But then my cousin told me about making it in the Instant Pot and honestly, it was a revelation. Now, I whip this up in less time (and with way fewer tears), usually with some questionable dancing in the kitchen while it cooks. Anyway, let’s get into it before I ramble on about my embarrassing rice-related failures.
Why I Keep Coming Back To This Dish
I make this when I want something that feels fancy-ish, but, you know, I’ve only got half an hour and I’m hungry. My family goes nuts for this—even my picky brother who claims he “hates” mushrooms (I don’t always tell him they’re in there). And listen, I used to be totally intimidated by risotto, but the Instant Pot does most of the heavy lifting. (Except when it came out a bit gluey that one time—user error, not appliance error.) Plus, you can toss in whatever’s loitering in the fridge. Leftover chicken? In it goes. Sad spinach? Chuck it in! I’ve even made it with frozen peas straight from the bag because, honestly, who has time for shelling peas?
What You’ll Need (And A Few Swaps I’ve Tried)
- 1 to 1.5 pounds of boneless, skinless chicken breast or thighs (thighs are tastier, but breasts are quicker to chop—your call)
- 1 tablespoon olive oil (or honestly, I’ve used butter when I’m feeling extra)
- 1 medium onion, chopped (red or yellow, I don’t notice a difference after it’s cooked)
- 2 to 3 cloves garlic, minced (I sometimes use that jarred stuff—don’t judge)
- 1.5 cups arborio rice (my grandma swore by Arborio, but I’ve used regular short-grain in a pinch. It’s not the same, but it’s dinner)
- 4 cups chicken broth (low-sodium if you remember, or just water plus some bouillon—Bouillon cubes are totally fine!)
- 1 cup mushrooms, sliced (optional; I usually go with cremini, but white button is fine—skip them if you want)
- 1/2 cup grated Parmesan (I’ve even used the green can stuff, no shame)
- 1/2 cup frozen peas or spinach (or both! Or… none, if you’re anti-greens)
- Salt and pepper (to taste, obviously)
- Fresh parsley, for garnish (or skip it, but it looks pretty)
How I Actually Make This (With a Few Side Notes)
- Set your Instant Pot to Sauté and heat the olive oil. Add your chopped chicken and brown it for a few minutes. Don’t worry if it’s not cooked through—it will finish later. If you’re in a rush, you can even skip browning (I’ve done it, though it’s a bit less flavorful.)
- Dump in the onions and garlic. Stir for 2-3 minutes until they’re soft and your kitchen smells amazing. Sometimes, this is where my dog wanders in, hoping for a dropped piece of chicken. No luck, buddy.
- Add the mushrooms if you’re using them. Sauté until they look kinda shriveled (but in a good way?)
- Toss in the rice. Give it a good stir so the grains get coated—it’s not science, just swirl it around. I once stirred for too long and the rice went a bit sticky; just a minute or so is plenty.
- Pour in the broth. Scrape the bottom to get any stuck bits—this is where I usually sneak a taste of the broth (chef’s treat!)
- Lock the lid, set the valve to Sealing, and cook on Manual/Pressure Cook for 6 minutes. Yes, just 6! It’ll take a few minutes to come to pressure, so grab a cuppa.
- When it’s done, do a quick release (watch your hands, steam is a menace). Open up and give everything a stir; it’ll look a little soupy at first but thickens as it sits. Don’t panic if it seems off—it sorts itself out as the cheese goes in.
- Add the peas (or spinach or both), Parmesan, salt, and pepper. Stir, watch it get creamy, and try not to eat it straight from the pot. Taste and add more cheese if you’re feeling wild.
- Spoon into bowls, top with extra cheese or parsley if you’re feeling posh. Or just dig in as is. No judgement.
Stuff I’ve Learned (Usually The Hard Way)
- If you try to rush the sauté step, the onions taste raw and weird. I did this last week – don’t recommend.
- The rice keeps soaking up liquid as it sits, so if you want it soupy, eat right away. But I think it’s better a bit thick anyway.
- If you get a “burn” notice, just open, add a splash more broth, and stir. Happens to the best of us.
What Else Can You Try?
I’ve swapped the chicken for leftover roast turkey (after Thanksgiving, obviously) and it was pretty brilliant. Tried shrimp once—tasted fine but got a bit rubbery. Wouldn’t do that again, unless you cook the shrimp separately and add at the end. Sometimes I swap in asparagus or roasted red pepper for the peas. I’ve even done a veggie-only version with extra mushrooms and a splash of white wine (which I happened to have open, lucky me). Oh, and for the cheese lovers: a handful of shredded mozzarella makes it extra gooey, but that’s a personal call.
If You Don’t Have All The Gear
I mean, the Instant Pot is the star here, but I’ve had a friend do this in a regular stovetop pressure cooker, just eyeballing the times (it worked out, kind of). And if you don’t have the proper rice paddle, use any big spoon. I won’t tell.
Keeping Leftovers (If You Have Any)
This honestly doesn’t stick around long in our house—my partner usually nabs the last bowl after midnight. But if you do have leftovers, pop them in an airtight container and they’ll keep in the fridge for up to 2 days. The rice will thicken up, so add a splash of broth or water when reheating. I actually think it tastes better the next day, though maybe that’s just me? Also, I tried freezing it once, and it was a bit sad after thawing—so, maybe not.
How We Serve It (And The One Thing I Always Do)
I love this with a big, lemony salad on the side. Sometimes garlic bread sneaks onto the table (nobody complains). My mum insists on extra black pepper cracked right on top, and if there’s a bottle of white wine open, well, you know where I’m going with that. Oh—if you want to go full comfort, top with a poached egg. Trust me. Or don’t. Up to you.
What I Wish I’d Known (Or, My Small List of Regrets)
- I once tried to use long-grain rice—don’t. It goes mushy, not creamy. Arborio is worth it, even if you have to search for it.
- Don’t skip the resting time after you open the pot—the risotto needs a minute to finish absorbing the broth. I used to rush this and wondered why it was runny.
- If you add the cheese too early, it just sticks to the bottom. I learned the hard way and lost half my Parmesan to the abyss.
Real People, Real Questions (That I’ve Actually Gotten)
- Q: Can I make this dairy-free?
Yep! Just leave out the cheese; it’s still good, though not as creamy. I sometimes add a splash of unsweetened oat milk for richness—don’t tell my Italian friends. - Q: My Instant Pot said ‘burn’—did I ruin everything?
Nah, happens to everyone. Just open, scrape up any stuck bits, add a splash more broth, and keep going. It’s basically a rite of passage. - Q: Can I double this recipe?
I wouldn’t—Instant Pots can be picky. If you must, go slow on the broth and don’t fill it past halfway. Or, just make two batches (or invite a friend and double the fun). - Q: Do I have to use chicken?
Nope. I’ve even made it with leftover rotisserie chicken tossed in at the end—saves so much time. - Q: Why is my risotto gluey?
Probably overcooked or stirred a bit much, or used the wrong rice. But it’s still edible, so just call it “creamy porridge” and roll with it.
Oh, quick digression: If you’re curious about other Instant Pot adventures, I got a lot out of this site (seriously, their troubleshooting tips saved me a few times). And if you want super detailed risotto science, Serious Eats did a great breakdown, though I’m a bit looser in my approach.
Anyway, hope this helps you skip the stovetop stirring marathon and get dinner out before someone raids the snack cupboard. If you come up with any wild ingredient swaps, let me know—unless it involves pineapple. That’s where I draw the line.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Set the Instant Pot to Sauté mode. Add olive oil and chicken pieces. Cook for 3-4 minutes until lightly browned.
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2Add chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
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3Stir in Arborio rice and cook for 1 minute, stirring to coat the rice with oil.
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4Pour in chicken broth, salt, and black pepper. Stir well, then secure the lid and set the Instant Pot to Pressure Cook on High for 6 minutes.
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5Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
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6Stir in Parmesan cheese and frozen peas. Let sit for 2-3 minutes until the peas are heated through. Garnish with parsley if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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