Instant Pot Risotto Chicken – We show you how to make this delicious comfort food in a very easy manner. No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot, you’ll never make it any other way. Boneless thighs help bring this creamy dish to life.
How to make Instant Pot Risotto Chicken
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be from meat, fish, or vegetables. This is one of the most common ways of eating rice in Italy. Risotto is usually served as a first course before the main course. But this recipe is the main course meal that you can serve with a side of steamed veggies.
First, saute the veggies. Then, brown the chicken quickly. Afterward, add the rest of the ingredients. Finally, let the Instant Pot do its job. I prefer chicken thighs, but if you’d rather use chicken breasts, feel free to make that substitution.
Instant Pot Risotto Chicken
Risotto is most traditionally made with Parmesan cheese. It is stirred in right at the very end of cooking on the stove top. It helps to boost the rice’s creaminess but also gives it a salty, nutty flavor. Feel free to substitute Pecorino Romano cheese for Parmesan cheese, since we are not making this on the stove top.
Instant Pot Risotto Chicken
Equipment
- Instant Pot
Materials
- 1 lb Chicken Thighs skinless and boneless each cut in half
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Paprika
- salt and pepper to taste
- 3 tbsp butter
- 1 tbsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups Arborio rice
- ½ cup white wine
- 4 cups chicken stock
- ½ cup Parmesan cheese
- chopped parsley for garnish
Instructions
- Turn on Instant Pot, and select Sauté function
- Cut each chicken thigh in half
- Mix oregano, thyme, paprika, salt, and pepper in a small bowl.
- Add chicken and mix with spices
- Heat 1 tbsp butter and olive oil in the Instant Pot
- Brown chicken on both sides, about 2-3 minutes.
- Remove chicken and set aside
- In the Instant Pot, add one tbsp of butter
- Sauté onion and cook until soft about 2 minutes.
- Add the garlic and cook about 30 seconds.
- Add one tbsp of butter in the Instant Pot, (still on sauté)
- Add rice, and stir constantly until coated, about 2 minutes.
- Next, pour in wine and scrape up any browned bits from the bottom
- Cook until wine is absorbed about 1 minute.
- Add chicken stock, and chicken thighs, to the Instant pot and mix well.
Instant Pot Instructions
- Select high pressure, and set timer for 5 minutes.
- Allow 10 to 15 minutes for pressure to build.
- After 5 minutes of cooking, release pressure the quick-release method
- Unlock and remove the lid.
- Slowly stir in Parmesan cheese into the chicken and risotto.
- Finally, Garnish with chopped parsley, and serve.
Video
Nutrition
Cooking Secrets for Men
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If you liked this Instant Pot Risotto Chicken recipe, try our Microwave Risotto recipe here. Alternatively, try this Instant Pot dish, Meatloaf and Mashed Potatoes.
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This is my favorite Instant Pot Recipe
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Easy and tasty