How To Make Instant Pot Chicken Risotto Recipe
No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?
Serves:
Ingredients
- 1 lb chicken breast, diced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Press the “Saute” button on the Instant Pot and melt the butter.
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Add the diced chicken and cook until browned. Remove from the pot and set aside.
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In the same pot, sauté the onion and garlic until softened.
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Add the Arborio rice and stir well to coat in the butter.
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Pour in the chicken broth and give it a good stir.
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Cancel the “Saute” function and close the lid of the Instant Pot.
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Set the vent to the sealing position and press the “Manual” button. Adjust the cooking time to 6 minutes on high pressure.
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Once the cooking time is up, do a quick pressure release.
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Carefully open the lid and stir in the cooked chicken, frozen peas, and grated Parmesan cheese.
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Season with salt and pepper to taste.
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Place the lid back on and let it sit for a couple of minutes to allow the peas to warm through.
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Serve the Instant Pot Chicken Risotto garnished with fresh parsley.
Nutrition
- Calories : 432kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 103mg
- Sodium : 1074mg
- Total Carbohydrates : 43g
- Dietary Fiber : 3g
- Sugars : 3g
- Protein : 34g
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