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Adjust Servings:
2 Tbsp Olive Oil
0.5 pound Chicken Breast, cubed
1 tsp Dried Basil
1 tsp Dried Parsley
0.5 tsp Salt
0.25 tsp Ground Black Pepper
0.5 cup Onion, chopped
1 cup Arborio Rice
3 cups Chicken Broth
2 cloves Garlic, minced
1 cup Parmesan Cheese, grated

Nutritional information

Instant Pot® Chicken Risotto

Instant Pot® Chicken Risotto

If you have ever made risotto before in the “traditional” manner, then you know how long it can take.

  • Serves 4
  • Medium



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If you have ever made risotto before in the “traditional” manner, then you know how long it can take. You have to constantly be stirring the pot, adding ingredients, more stirring…more stirring still and finally, you get a delicious product. There has to be an easier way to get that great end result! Now there is thanks to the Instant Pot®! You can easily make risotto in just a matter of minutes and, the best part, there is barely any stirring required! It sounds too good to be true but it is and this is definitely the method you will use from now on to make risotto.

Tools Needed:

  • Instant Pot®
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Cutting Board
  • Chef’s Knife
  • Cheese Grater
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Mince your garlic and chop the onions and set aside.


Place the olive oil in the Instant pot bowl along with the cubed raw chicken. Sprinkle with the salt and pepper and then press the “Saute” button. Sear the chicken for about 2 minutes on each side just to brown it nicely. The chicken will not be cooked but don’t worry, it will finish cooking later! Remove the chicken from the pot and set aside.


Add the onions and garlic to the Instant Pot® and saute, stirring occasionally for about 3 minutes. Add the arborio rice and saute for one more minute, stirring occasionally.


Add the chicken broth, seared chicken and the remaining seasonings. Place the top on the Instant pot and close, making sure the steamer valve is set to “seal”. Press the “manual” button and set the timer for 6 minutes. When the timer is done, open the steam valve carefully to manually release all the steam and pressure (be careful as hot steam will come out!).


Grate the parmesan cheese and add it to the risotto in the Instant Pot® and stir. Let the risotto sit for about 10 minutes and any remaining broth will absorb into the rice.


Serve the chicken risotto while hot or freeze and save for a later date!

You have to admit that making risotto in the Instant Pot® is so much easier than on the stove top. Make it your new method for all risotto immediately and then leave a comment below to tell us all your tips and tricks!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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2 Comments Hide Comments

Looks yummy. Will be trying it in the near future. But I think there’s a typo in step 5. It says to grate the risotto cheese. I assume you mean Parmesan.

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