Healthy Instant Pot Chicken Risotto

Risotto is one of the glories of Italian food. And you need to bring to your table this elegant, healthy and simple instant pot chicken risotto. 

Healthy Instant Pot Chicken Risotto

This instant pot chicken risotto recipe is easy to make using a pressure cooker. Do you know the difference between making risotto on the stove and making instant pot risotto? It’s that you don’t have to do all the stirring the traditional dish needs, and you’re still getting a creamy and delicious chicken risotto.

If you only want the instant pot risotto recipe and don’t want any tips, feel free to scroll down to the end of the post to the recipe card. But if you still think you have some questions come back to read the post for some insights.

So now let talk about the things you are going to learn with this post; 

In this post, you’re going to learn how to make this delicious instant pot risotto. You also are going to learn what risotto is, the kind of rice to use, how to store it, about freezing it and reheating your instant pot chicken risotto. Oh! And also which sides you can serve with instant pot chicken risotto.

Healthy Instant Pot Chicken Risotto

What is a chicken risotto?

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; they usually served risotto 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 if you like.

How to make chicken risotto in the instant pot

STEP 1. Season chicken breast pieces with salt, pepper, and Italian seasoning, set aside.

STEP 2. Turn the pressure cooker on to the Sauté setting and melt butter. Add chicken pieces, and cook until golden brown. Set aside. 

STEP 3. Add the onion, saute for a minute, add the garlic and thyme, saute for another minute, add the sliced mushrooms, saute for 4-5 minutes.

STEP 4. Add arborio rice and stir until toasted 1-2 minutes. Deglaze the pot with the white wine. Cook until most of the wine is absorbed. Turn off (or cancel) the saute setting.

Healthy Instant Pot Chicken Risotto

STEP 5. Add the chicken back, along with the chicken broth and stir everything until well combined. Place the lid on the pot and lock the lid in place. Turn the steam release knob to the Sealing position (or DON’T press the release knob).

STEP 6. Press the Pressure Cook/Manual button (or dial) and the + or – button (or dial) to choose 5 minutes. The pot will take a few minutes to build up the pressure before the timer starts.

STEP 7. When the cooking cycle has finished, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the cover facing away from you.

STEP. Stir in olive oil and the Parmigiano Reggiano or Parmesan cheese, season with salt and pepper to taste, serve hot and sprinkle with chopped parsley/thyme leaves, or chopped chives.

Recipe notes

  • Do a quick release of the steam as soon as the cooking circle has finished, so vital if you want the rice to be al dente and not mushy.
  • Wine is essential for the flavor, but if you don’t have wine, use chicken broth or chicken stock instead.
  • Want to buy the wine, but you don’t have an idea which one to buy. For most of my recipes, I use Chardonnay, but you can also get Pinot Grigio or Sauvignon Blanc.

Now that you know the steps to make this beautiful and creamy instant pot chicken risotto recipe, let jump into some of the most common questions.

Can you freeze instant pot chicken risotto?

I don’t recommend freezing your leftover, because cooked rice becomes hard when frozen, and the texture of the chicken risotto could get grainy. You can store leftover chicken risotto in the fridge instead.

But if you still want to freeze your delicious instant pot chicken risotto and lose the creamy texture of the rice is totally up to you.

How to store chicken risotto

In an airtight container store, your instant pot chicken risotto, and it will be good for up to three days.

Is it ok to reheat chicken risotto? 

Yes, it is perfectly fine to reheat this instant pot chicken risotto.

How to reheat instant pot chicken risotto?

To bring back to life leftover of healthy instant pot risotto, here is what you need to do. For every cup of risotto, you’ll need ¼ cup of unsalted chicken broth (yeah, the one you used to make the recipe, so make sure to buy an extra one if you’re planning to have leftovers). 

Bring the chicken broth to a boil on the stove in a medium/large saucepan that could fit the risotto or use the instant pot in the saute setting.

Add the risotto to the broth and stir until the rice warms up if the risotto is still thick, add more broth little by little just until you get the consistency you want.

You can reheat it in a microwave, but it won’t have the same consistency.

Healthy Instant Pot Chicken Risotto

What to serve with pressure cooker chicken risotto?

  • Steamed or roasted asparagus
  • Green salad
  • Caprese salad
  • Roasted or steamed green beans

When it comes to risotto, the time between your instant pot chicken risotto as the main dish and your side dishes is very crucial. Why? Because risotto will keep expanding when cooked.

It’s better to have your sides ready to go by the time you are stirring in the olive oil and cheese so that you can bring the beautiful and creamy risotto to the table still hot.

What kind of rice to use for healthy instant pot chicken risotto?

There aren’t many options for the rice to use to make risotto, but you need Italian short-grain rice, like arborio or vialone. You won’t find something else to use as a substitute even though some people use sushi rice and other rice, but they turn soft. But arborio or vialone rice has large round grains with a white hard core, and when it’s cooked, the center remains al dente while becoming creamy at the same time.

Others instant pot chicken recipes

  • Instant pot Mediterranean chicken
  • Healthy instant pot chicken piccata
  • Instant pot chicken tinga
  • Healthy instant pot chicken fajitas

Healthy Instant Pot Chicken Risotto

Yield: 4-6

Healthy Instant Pot Chicken Risotto

Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes

Risotto is one of the glories of Italian food. And you need to bring to your table this elegant, healthy and simple instant pot chicken risotto.

Print

Ingredients

  • 1 lb. chicken breast, diced
  • 1 Tablespoon Italian seasoning, salt-free
  • Salt and pepper
  • 2 Tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 tsp minced garlic
  • 1 tsp fresh thyme leaves
  • 8 oz. mushrooms, clean and sliced
  • 2 cups arborio rice
  • ¼ cup dry white wine
  • 4 cups unsalted chicken broth
  • ¾ cup freshly grated Parmigiano Reggiano or parmesan cheese
  • Salt and pepper to taste
  • 3 Tablespoons olive oil
  • Fresh parsley, thyme or chives to garnish

Instructions

    1. Season chicken pieces with salt, pepper, and Italian seasoning, set aside.
    2. Turn the pressure cooker on to the Sauté setting and melt butter. Add chicken pieces, and cook until golden brown. Set aside.
    3. Add the onion, saute for a minute, add the garlic and thyme, saute for another minute, add the sliced mushrooms, saute for 4-5 minutes.
    4. Add arborio rice and stir until toasted 1-2 minutes. Deglaze the pot with the wine. Cook until most of the wine is absorbed. Turn off (or cancel) the saute setting.
    5. Add the chicken back, along with the chicken broth and stir everything until well combined.
    6. Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position (or DON’T press the release knob)
    7. Press the Pressure Cook/Manual button (or dial) and the + or – button (or dial) to choose 5 minutes. The pot will take a few minutes to build up the pressure before the timer starts.
    8. When the cooking cycle has finished, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob) When the metal pin in the lid drops down, you can open the lid facing away from you.
    9. Stir in olive oil and the Parmigiano Reggiano, season with salt and pepper to taste, serve hot and sprinkle with chopped parsley/thyme leaves or chopped chives and more cheese.

Notes

    • Do a quick release of the steam as soon as the cooking circle has finished, so vital if you want the rice to be al dente and not mushy.
    • Wine is essential for the flavor, but if you don’t have wine, use chicken broth instead.
    • Want to buy the wine, but you don’t have an idea which one to buy. For most of my recipes, I use Chardonnay, but you can also get Pinot Grigio or Sauvignon Blanc.

Recommended Products

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  • Healthy Instant Pot Chicken Risotto
    Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:

Calories: 392Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 333mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 31g

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

© Veronica Orichi



Cuisine:

ITALIAN

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Category: ALL RECIPES

Healthy Instant Pot Chicken Risotto

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