Instant Pot Chicken Risotto

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  • Author: Laura
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 1x


Looking for an Instant Pot Risotto Recipe? This recipe will blow you away. It is easy to make and is rich and creamy like a restaurant style risotto. Try this Instant Pot Risotto with chicken.



  • 1 lb. Boneless skinless chicken breasts cubed
  • 3 tsp Rosemary
  • 2 tsp Paprika
  • 2 tsp Oregano
  • Salt and pepper to taste
  • ¾ C. Parmesan cheese
  • 3 Tbsp Olive oil
  • 1 Medium onion diced
  • 7 oz. Sliced mushrooms
  • 2 C. Risotto rice
  • 4 C. Chicken broth
  • Chopped chives for garnish


  1. Set the Instant Pot to saute, and pour in 2 tablespoons of olive oil.
  2. Once hot, add in the onions and mushrooms, cooking for about 5 minutes until they begin to soften. Remove the onions and mushrooms from the Instant Pot, and set aside.
  3. Coat the chicken in the rosemary, paprika, oregano, as well as salt and pepper to taste.
  4. Place the other tablespoon of olive oil into the Instant Pot that is still on the saute function.
  5. Add the seasoned chicken into the Instant Pot, and cook to sear on all sides.
  6. Turn the Instant Pot off.
  7. Add the vegetables back into the Instant Pot, and then mix in the risotto rice and the chicken broth. Be sure all of the rice is covered by the broth.
  8. Place the lid on the Instant Pot, and make sure the release valve is set to the sealing function.
  9. Set the Instant Pot to the manual function for 3 minutes. When the cook time is finished, allow the Instant Pot to do a slow release for 7 minutes before turning the release valve to the venting position to release the additional pressure.
  10. Stir the butter and parmesan cheese into the chicken risotto, and top with chopped chives for garnish.

  • Category: dinner
  • Method: instant pot
  • Cuisine: american