Instant Pot Chicken Risotto

Instant Pot Chicken Risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly!

Instant Pot Chicken Risotto

  1. 3 tbsp Extra Virgin Olive Oil
  2. 1 Medium Onion
  3. 7 ounces Button Mushrooms (200g)
  4. 1 pound Chicken Breast , diced (440g)
  5. 2 cups Risotto Rice (400g). See note 1 & 2
  6. 4 cups Chicken Broth See note 3

  1. 1 tsp Salt
  2. 3 tsp Dried Rosemary
  3. 2 tsp Dried Oregano
  4. 2 tsp Paprika
  5. ¼ tsp Black Pepper

  1. 1.5 ounces Unsalted Butter (45g)
  2. 3 ounces Parmesan Cheese (90g). See note 6

  1. Fresh Chives

  • Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tbps of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
  • Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
  • Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in.