This recipe is for a beautifully rich and creamy Instant Pot chicken and mushroom risotto is one of my favorites. Restaurant-style risotto made at home in just minutes with no standing over a hot stove? Yes please!
Risotto is a classic that everyone loves, but making it the traditional way is can be complicated. Adding the stock gradually, standing over the stove, stirring and stirring… But now there’s no excuses because you can make it in the Instant Pot! It’s just as creamy and just as delicious, but sooo much easier.
Tip 1: Use Arborio rice
Arborio rice (aka risotto rice) is essential because it is starchier than other rice, so it gives the risotto a lovely creamy texture. If you use regular long grain rice you’ll end up with a pilaf instead!
Tip 2: Do not rinse
Don’t rinse the rice before cooking. The starch in the rice is what creates the rich and creamy texture of risotto so you don’t want to remove this prior to cooking.
Tip 3: Brown the chicken first
Browning the chicken before adding the other ingredients seals the moisture into the meat keeping it juicy.
Tip 4: Use quick release
When the cooking time is up use quick release to open the Instant Pot. If you use natural release, the risotto may get overcooked.
Serving ideas
- Top with a handful of arugula/ rocket leaves. The spicy peppery taste of this salad leaf beautifully complements the rich creaminess of the risotto.
- Sprinkle with crispy bacon bits, or garnish with shaved Parmesan cheese.
- Serve with a side of roasted cherry tomatoes or grilled asparagus.
Instant Pot Chicken and Mushroom Risotto
Ingredients
Risotto
- 2 cups / 400 g arborio rice
- 2 tablespoons / 29.57 ml olive oil
- 1 brown onion
- 4 cloves garlic
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 10 oz / 280 g button mushrooms
- 1¼ lb / 600 g chicken thighs boneless, skinless
- 4 cups / 1 l chicken stock
- 2 tablespoon / 28 g butter
- ¼ cup / 25 g grated parmesan
Instructions
Prepare ingredients
- Finely chop the onion. Crush or finely chop the garlic cloves. Thinly slice the mushrooms.
- Cut the chicken thighs into bite-sized chunks.
Prepare the risotto
- Set Instant Pot to 'Sauté'. Add a drizzle of oil.
- When it is hot, add the chicken and cook until starting to brown. Add the mushrooms and cook for another 5 minutes until softened.
- Add the onion, garlic, and thyme and cook until softened and fragrant (approx 5 minutes).
- Add the rice, and stir to coat with the liquid in the pan. Cook for around one minute until the grains are translucent.
- Add the stock and stir, deglazing the pot.
- Allow it to come to a simmer, then press 'Cancel' to end the Sauté program.
Pressure cook the risotto
- Close and lock the Instant Pot lid. Ensure that the valve is set to 'Sealing'.
- Press the 'Pressure cook' button, and set it to pressure cook for 5 minutes.
- When the time is up, use the quick release option to open the Instant Pot (press 'Cancel' then carefully turn the steam release handle to the 'Venting' position).
- Add the butter and Parmesan and stir through before serving.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
