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Instant Pot® Chicken Risotto

Prep Time10 mins
Cook Time20 mins
Servings: 4
Calories: 540kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Cutting Board
  • Chef’s Knife
  • Cheese Grater

Ingredients

  • 2 Tbsp Olive Oil
  • 0.5 pound Chicken Breast, cubed
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
  • 0.5 tsp Salt
  • 0.25 tsp Ground Black Pepper
  • 0.5 cup Onion, chopped
  • 1 cup Arborio Rice
  • 3 cups Chicken Broth
  • 2 cloves Garlic, minced
  • 1 cup Parmesan Cheese, grated

Instructions

  • Mince your garlic and chop the onions and set aside.
  • Place the olive oil in the Instant pot bowl along with the cubed raw chicken. Sprinkle with the salt and pepper and then press the “Saute” button. Sear the chicken for about 2 minutes on each side just to brown it nicely. The chicken will not be cooked but don’t worry, it will finish cooking later! Remove the chicken from the pot and set aside.
  • Add the onions and garlic to the Instant Pot® and saute, stirring occasionally for about 3 minutes. Add the arborio rice and saute for one more minute, stirring occasionally.
  • Add the chicken broth, seared chicken and the remaining seasonings. Place the top on the Instant pot and close, making sure the steamer valve is set to “seal”. Press the “manual” button and set the timer for 6 minutes. When the timer is done, open the steam valve carefully to manually release all the steam and pressure (be careful as hot steam will come out!).
  • Grate the parmesan cheese and add it to the risotto in the Instant Pot® and stir. Let the risotto sit for about 10 minutes and any remaining broth will absorb into the rice.
  • Serve the chicken risotto while hot or freeze and save for a later date!