Instant Pot Chicken and Risotto

Instant Pot Risotto Chicken- Video

We show you how to make Instant Pot Chicken and Risotto. 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 chicken thighs help highlight this creamy dish.

Instant Pot Chicken and Risotto – Video

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.  Risotto 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 chicken risotto is the main course meal that you can serve with a side of steamed veggies.

Instant Pot Chicken and Risotto

Instant Pot Risotto Chicken

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 Risotto any other way
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Risotto
Servings: 4 people
Calories: 242kcal


  • Instant Pot


  • 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


  • 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 1tbsp 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.



Serving: 1cup | Calories: 242kcal | Carbohydrates: 25g | Protein: 19g | Fat: 5.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 417mg | Potassium: 350mg | Fiber: 1.2g | Sugar: 2.7g | Vitamin A: 30IU | Vitamin C: 4.5mg | Calcium: 4mg | Iron: 2.2mg
Tried this recipe?Let us know how it was!
Chicken & Risotto Instant Pot Recipe
Chicken & Risotto Instant Pot Recipe

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If you liked this Instant Pot Risotto Chicken recipe, try our microwave risotto recipe here or try this Instant pot dish, Meatloaf and Mashed Potatoes

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