Instant Pot Chicken 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.

Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
40 mins
6 servings


  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 pound boneless, skinless chicken thighs, chopped

  • 3 tablespoons butter, divided

  • 1 tablespoon olive oil

  • ½ cup diced onion

  • 3 cloves garlic, minced

  • 2 cups Arborio rice

  • ½ cup dry white wine

  • 4 ½ cups chicken stock

  • ½ cup freshly grated Parmesan cheese

  • salt and ground black pepper to taste

  • 1 sprig fresh parsley, chopped


  1. Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.

  2. Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.

  3. Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.

  4. Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.

Cook's Notes:

We like the additional flavor of chicken thighs, but if you prefer chicken breasts, feel free to make that substitution.

Feel free to substitute Pecorino Romano cheese for Parmesan cheese.

Nutrition Facts (per serving)

532 Calories
18g Fat
65g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 532
% Daily Value *
Total Fat 18g 24%
Saturated Fat 8g 38%
Cholesterol 69mg 23%
Sodium 924mg 40%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 21g
Vitamin C 8mg 42%
Calcium 111mg 9%
Iron 2mg 13%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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