Effortless Elegance: Instant Pot Chicken Risotto Recipes for Busy Weeknights
Chicken risotto is a classic comfort food, known for its creamy texture and rich flavor. However, the traditional method requires constant stirring and attention, making it a time-consuming dish. Enter the Instant Pot! This magical appliance simplifies the process, delivering perfectly cooked, creamy chicken risotto in a fraction of the time. This article will guide you through several delicious Instant Pot chicken risotto recipes, catering to various tastes and dietary preferences. Whether you’re a seasoned cook or a beginner, these recipes are designed to be easy to follow and yield impressive results.
## Why Use an Instant Pot for Risotto?
The Instant Pot offers several advantages over traditional risotto-making:
* **Hands-Off Cooking:** The biggest benefit is the reduced need for constant stirring. The Instant Pot’s pressure-cooking function creates the creamy texture without the elbow grease.
* **Faster Cooking Time:** The Instant Pot significantly cuts down the cooking time. What usually takes 45 minutes to an hour on the stovetop can be done in about half the time in the Instant Pot.
* **Consistent Results:** The pressure cooking ensures even cooking and consistent results every time.
* **One-Pot Meal:** The Instant Pot allows you to cook the entire dish in one pot, minimizing cleanup.
## Essential Ingredients for Instant Pot Chicken Risotto
Before diving into the recipes, let’s discuss the key ingredients that contribute to a delicious risotto:
* **Arborio Rice:** This is the quintessential risotto rice. It’s short-grained and starchy, releasing starch during cooking to create the creamy texture. Carnaroli rice is another excellent option, slightly more forgiving than Arborio.
* **Chicken Broth:** Use high-quality chicken broth for the best flavor. Homemade broth is ideal, but store-bought is perfectly acceptable. Low-sodium broth allows you to control the salt level.
* **Chicken:** Boneless, skinless chicken breasts or thighs work well. Cut them into bite-sized pieces for faster cooking and even distribution throughout the risotto.
* **Aromatics:** Onions and garlic form the flavor base. Shallots can also be used for a milder, sweeter flavor.
* **White Wine (Optional):** A splash of dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds depth and acidity to the risotto. If you prefer not to use alcohol, simply omit it or substitute with a little extra chicken broth and a squeeze of lemon juice.
* **Parmesan Cheese:** Freshly grated Parmesan cheese is crucial for adding richness and umami. Avoid pre-shredded cheese, as it doesn’t melt as well.
* **Butter:** A knob of butter added at the end creates a luxurious, creamy finish.
* **Olive Oil:** Used for sautéing the aromatics and chicken.
* **Salt and Pepper:** Essential for seasoning the dish.
* **Optional Add-ins:** The possibilities are endless! Consider adding vegetables like mushrooms, asparagus, peas, spinach, or sun-dried tomatoes. Herbs like thyme, rosemary, or parsley can also enhance the flavor.
## Basic Instant Pot Chicken Risotto Recipe
This recipe serves as a foundation for creating your own variations. Feel free to adjust the ingredients and add-ins to suit your preferences.
**Yields:** 4-6 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes (including pressure build-up and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth
* 1/2 cup grated Parmesan cheese
* 2 tablespoons butter
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Instant Pot
**Instructions:**
1. **Sauté the Chicken:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once the oil is hot, add the chicken pieces and cook until browned on all sides. This usually takes about 5-7 minutes. Remove the chicken from the Instant Pot and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the Instant Pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Toast the Rice:** Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted. This helps to develop the flavor and prevent the risotto from becoming mushy.
4. **Deglaze the Pot (Optional):** If using white wine, pour it into the Instant Pot and stir to deglaze the bottom, scraping up any browned bits. Cook for 1-2 minutes until the wine is mostly absorbed.
5. **Add Broth and Chicken:** Pour in the chicken broth and add the browned chicken back to the Instant Pot. Season with salt and pepper to taste.
6. **Pressure Cook:** Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
7. **Natural Pressure Release:** Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position.
8. **Stir in Cheese and Butter:** Open the Instant Pot and stir in the Parmesan cheese and butter until melted and the risotto is creamy.
9. **Adjust Consistency:** If the risotto is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, cook it on the “Sauté” function for a few minutes, stirring constantly, until it thickens up.
10. **Serve:** Garnish with fresh parsley and serve immediately. You can also add an extra sprinkle of Parmesan cheese.
## Variations and Add-Ins
Here are some ideas for customizing your Instant Pot chicken risotto:
* **Mushroom Chicken Risotto:** Add 8 ounces of sliced mushrooms (such as cremini or shiitake) along with the onions. Sauté until softened before adding the rice.
* **Asparagus and Lemon Chicken Risotto:** Add 1 cup of chopped asparagus spears during the last 5 minutes of cooking. Stir in 1 tablespoon of lemon zest and 2 tablespoons of lemon juice after pressure cooking.
* **Spinach and Parmesan Chicken Risotto:** Add 5 ounces of baby spinach during the last minute of cooking. Stir until the spinach wilts.
* **Sun-Dried Tomato and Basil Chicken Risotto:** Add 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of chopped fresh basil after pressure cooking.
* **Pea and Mint Chicken Risotto:** Add 1 cup of frozen peas during the last minute of cooking. Stir in 2 tablespoons of chopped fresh mint after pressure cooking.
* **Spicy Chicken Risotto:** Add 1/2 teaspoon of red pepper flakes along with the onions and garlic. You can also add a dash of hot sauce after cooking.
* **Saffron Chicken Risotto:** Add a pinch of saffron threads to the chicken broth before pressure cooking. This will give the risotto a beautiful golden color and a unique flavor.
## Tips for Perfect Instant Pot Chicken Risotto
* **Don’t Rinse the Rice:** Rinsing Arborio rice removes the starch, which is essential for creating the creamy texture of risotto.
* **Use Hot Broth:** Using hot broth helps to maintain the temperature and ensures even cooking.
* **Don’t Overcook the Rice:** Overcooked rice will result in mushy risotto. Follow the cooking time specified in the recipe carefully.
* **Adjust the Consistency:** The consistency of the risotto is a matter of personal preference. Add more broth or cook it on the “Sauté” function until it reaches your desired consistency.
* **Freshly Grated Parmesan:** Using freshly grated Parmesan cheese makes a huge difference in flavor and texture.
## Recipe 1: Creamy Mushroom Chicken Risotto
This recipe elevates the classic chicken risotto with earthy mushrooms, creating a hearty and comforting meal.
**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes (including pressure build-up and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 8 ounces cremini mushrooms, sliced
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth
* 1/2 cup grated Parmesan cheese
* 2 tablespoons butter
* 1 teaspoon dried thyme
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Instant Pot
**Instructions:**
1. **Sauté the Chicken:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once the oil is hot, add the chicken pieces and cook until browned on all sides. This usually takes about 5-7 minutes. Remove the chicken from the Instant Pot and set aside.
2. **Sauté the Mushrooms and Aromatics:** Add the sliced mushrooms to the Instant Pot and cook until softened and slightly browned, about 5-7 minutes. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Toast the Rice:** Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
4. **Deglaze the Pot (Optional):** If using white wine, pour it into the Instant Pot and stir to deglaze the bottom, scraping up any browned bits. Cook for 1-2 minutes until the wine is mostly absorbed.
5. **Add Broth, Chicken, and Thyme:** Pour in the chicken broth and add the browned chicken and dried thyme to the Instant Pot. Season with salt and pepper to taste.
6. **Pressure Cook:** Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
7. **Natural Pressure Release:** Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position.
8. **Stir in Cheese and Butter:** Open the Instant Pot and stir in the Parmesan cheese and butter until melted and the risotto is creamy.
9. **Adjust Consistency:** If the risotto is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, cook it on the “Sauté” function for a few minutes, stirring constantly, until it thickens up.
10. **Serve:** Garnish with fresh parsley and serve immediately. You can also add an extra sprinkle of Parmesan cheese.
## Recipe 2: Lemon Asparagus Chicken Risotto
This bright and flavorful risotto is perfect for springtime, featuring tender asparagus and a zesty lemon twist.
**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes (including pressure build-up and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 cup asparagus, chopped into 1-inch pieces
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth
* 1/2 cup grated Parmesan cheese
* 2 tablespoons butter
* 1 tablespoon lemon zest
* 2 tablespoons lemon juice
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Instant Pot
**Instructions:**
1. **Sauté the Chicken:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once the oil is hot, add the chicken pieces and cook until browned on all sides. This usually takes about 5-7 minutes. Remove the chicken from the Instant Pot and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the Instant Pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Toast the Rice:** Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
4. **Deglaze the Pot (Optional):** If using white wine, pour it into the Instant Pot and stir to deglaze the bottom, scraping up any browned bits. Cook for 1-2 minutes until the wine is mostly absorbed.
5. **Add Broth and Chicken:** Pour in the chicken broth and add the browned chicken to the Instant Pot. Season with salt and pepper to taste.
6. **Pressure Cook:** Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
7. **Quick Pressure Release, then Add Asparagus:** After 3 minutes on natural pressure release, carefully manually release remaining pressure. Open the lid. Stir in the chopped asparagus and reseal the lid. Cook for 1 minute more on high pressure, then quick release.
8. **Stir in Cheese, Butter, Lemon Zest, and Lemon Juice:** Open the Instant Pot and stir in the Parmesan cheese, butter, lemon zest, and lemon juice until melted and the risotto is creamy.
9. **Adjust Consistency:** If the risotto is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, cook it on the “Sauté” function for a few minutes, stirring constantly, until it thickens up.
10. **Serve:** Garnish with fresh parsley and serve immediately. You can also add an extra sprinkle of Parmesan cheese and a lemon wedge.
## Recipe 3: Spinach and Parmesan Chicken Risotto
This recipe is a simple yet satisfying option, packed with nutrients and flavor from spinach and Parmesan cheese.
**Yields:** 4-6 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes (including pressure build-up and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 5 ounces baby spinach
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth
* 1/2 cup grated Parmesan cheese
* 2 tablespoons butter
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Instant Pot
**Instructions:**
1. **Sauté the Chicken:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once the oil is hot, add the chicken pieces and cook until browned on all sides. This usually takes about 5-7 minutes. Remove the chicken from the Instant Pot and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the Instant Pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Toast the Rice:** Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
4. **Deglaze the Pot (Optional):** If using white wine, pour it into the Instant Pot and stir to deglaze the bottom, scraping up any browned bits. Cook for 1-2 minutes until the wine is mostly absorbed.
5. **Add Broth and Chicken:** Pour in the chicken broth and add the browned chicken to the Instant Pot. Season with salt and pepper to taste.
6. **Pressure Cook:** Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
7. **Natural Pressure Release:** Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position.
8. **Stir in Spinach, Cheese, and Butter:** Open the Instant Pot and stir in the baby spinach until wilted, then the Parmesan cheese and butter until melted and the risotto is creamy.
9. **Adjust Consistency:** If the risotto is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, cook it on the “Sauté” function for a few minutes, stirring constantly, until it thickens up.
10. **Serve:** Garnish with fresh parsley and serve immediately. You can also add an extra sprinkle of Parmesan cheese.
## Recipe 4: Sun-Dried Tomato Basil Chicken Risotto
This vibrant risotto bursts with Mediterranean flavors, combining the sweetness of sun-dried tomatoes with the aromatic freshness of basil.
**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes (including pressure build-up and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth
* 1/2 cup grated Parmesan cheese
* 2 tablespoons butter
* 1/4 cup fresh basil, chopped
* Salt and pepper to taste
**Equipment:**
* Instant Pot
**Instructions:**
1. **Sauté the Chicken:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once the oil is hot, add the chicken pieces and cook until browned on all sides. This usually takes about 5-7 minutes. Remove the chicken from the Instant Pot and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the Instant Pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Toast the Rice:** Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
4. **Deglaze the Pot (Optional):** If using white wine, pour it into the Instant Pot and stir to deglaze the bottom, scraping up any browned bits. Cook for 1-2 minutes until the wine is mostly absorbed.
5. **Add Sun-Dried Tomatoes, Broth and Chicken:** Add the sun-dried tomatoes, chicken broth, and the browned chicken back to the Instant Pot. Season with salt and pepper to taste.
6. **Pressure Cook:** Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
7. **Natural Pressure Release:** Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position.
8. **Stir in Basil, Cheese, and Butter:** Open the Instant Pot and stir in the fresh basil, Parmesan cheese, and butter until melted and the risotto is creamy.
9. **Adjust Consistency:** If the risotto is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, cook it on the “Sauté” function for a few minutes, stirring constantly, until it thickens up.
10. **Serve:** Serve immediately. You can also add an extra sprinkle of Parmesan cheese and a few more basil leaves.
## Recipe 5: Parmesan and Pea Chicken Risotto
This simple and satisfying risotto showcases the sweetness of peas and the savory depth of Parmesan, creating a balanced and comforting dish.
**Yields:** 4-6 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes (including pressure build-up and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 cup frozen peas
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth
* 1/2 cup grated Parmesan cheese
* 2 tablespoons butter
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Instant Pot
**Instructions:**
1. **Sauté the Chicken:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once the oil is hot, add the chicken pieces and cook until browned on all sides. This usually takes about 5-7 minutes. Remove the chicken from the Instant Pot and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the Instant Pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Toast the Rice:** Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
4. **Deglaze the Pot (Optional):** If using white wine, pour it into the Instant Pot and stir to deglaze the bottom, scraping up any browned bits. Cook for 1-2 minutes until the wine is mostly absorbed.
5. **Add Broth and Chicken:** Pour in the chicken broth and add the browned chicken back to the Instant Pot. Season with salt and pepper to taste.
6. **Pressure Cook:** Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
7. **Natural Pressure Release:** Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position.
8. **Stir in Peas, Cheese, and Butter:** Open the Instant Pot and stir in the frozen peas, Parmesan cheese, and butter until melted and the risotto is creamy. The heat from the risotto will cook the peas.
9. **Adjust Consistency:** If the risotto is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, cook it on the “Sauté” function for a few minutes, stirring constantly, until it thickens up.
10. **Serve:** Garnish with fresh parsley and serve immediately. You can also add an extra sprinkle of Parmesan cheese.
## Serving Suggestions
* Serve as a main course or a side dish.
* Pair with a simple green salad for a complete meal.
* Garnish with fresh herbs, such as parsley, thyme, or rosemary.
* Serve with a side of crusty bread for soaking up the creamy sauce.
* Add a dollop of mascarpone cheese or crème fraîche for extra richness.
## Storage and Reheating
* **Storage:** Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat risotto in a saucepan over medium heat, adding a little chicken broth to loosen it up. You can also microwave it in short intervals, stirring in between, until heated through.
## Conclusion
The Instant Pot makes it easier than ever to enjoy creamy, flavorful chicken risotto. With these recipes and tips, you can create a delicious and satisfying meal in a fraction of the time. Experiment with different variations and add-ins to create your own signature risotto. Enjoy!