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Instant Pot Chicken Risotto from Above
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4.62 from 13 votes

Instant Pot Chicken Risotto

Instant Pot Chicken Risotto is a flavorful, easy Instant Pot dinner recipe of creamy risotto, mushrooms and peas, and perfectly cooked boneless, skinless chicken breasts.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Instant Pot, Italian
Keyword: Instant Pot Chicken Risotto
Servings: 2 people


  • 1 cup arborio rice
  • 1/2 cup onion chopped ( about 1 small onion )
  • 2 cloves garlic diced
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter salted
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 1/3 cup parmesan cheese grated
  • 1 cup sliced mushrooms
  • 1/2 cup frozen petit peas
  • 3 cups chicken stock low or no salt
  • 2 boneless, skinless chicken breasts around 3/4 lb total
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper ground
  • 1/4 teaspoon thyme leaves dried


  • Remove the lid from the Instant Pot, press "Sauté", and set the timer for 15 minutes to give you enough time to sauté everything.  Once the display reads "HOT", add the 3 Tablespoons of olive oil to the pot.  Give the oil about a minute to heat up. While the oil is heating up in the pot, season the boneless, skinless chicken breasts with the salt, pepper, and thyme.
  • Making sure the entire bottom of the hot pot has a thin layer of oil coating it, place the seasoned chicken breasts into the pot top-side down.  Cook for four minutes, then carefully remove each breast and set it aside on a plate for now.
  • Add the butter, onion, and mushrooms to the pot, using a wooden or metal spoon to scrape up any bits the chicken left behind and to coat the onion and mushrooms in the fat as they cook.  Cook for 4 minutes, stirring occasionally.  Add the garlic and rice, and cook while stirring for 1 minute.
  • Add the wine to the pot, and stir everything to loosen any bits stuck to the bottom. Cook the wine with the mushrooms, onions, garlic, and rice for about 1 minute, and then add the chicken stock to the pot and stir to combine everything.  Press the cancel button to stop the Sauté function.
  • Set the chicken on top of the rice ( do NOT push it down into the pan ), lock the lid onto the pot and close the steam valve ( set it to sealing ).  Press the Manual or Pressure Cook button and set the timer for 5 minutes.  Once the pot has come up to pressure and then cooked for 5 minutes, the pot will move to "Keep Warm" on its own and the timer will begin counting back up.  After 5 minutes of Natural Pressure Release ( i.e. 5 minutes of the timer counting up ), carefully open the steam valve to quickly release the rest of the pressure. 
  • Remove the lid, remove the chicken breasts from the pot and set aside on a clean plate.  Stir the frozen peas and the parmesan into the risotto in the pot, and then place the lid back on and let the pot sit for 3 minutes.  After 3 minutes are up, stir and serve! 


Before you add the chicken breasts, make sure that there is a thin coating of oil on the bottom of the pot insert to ensure that they do not stick!