Instant Pot Lemon Chicken Risotto

This Instant Pot Lemon Chicken Risotto brings a warming taste of the Mediterranean to your dinner table.

Course Instant Pot Recipes

Cuisine Italian

Prep Time 15

Cook Time 16

Total Time 31

Servings -6

Calories 418kcal

Author Michelle Ordever

Equipment

Ingredients

2 Tbsp extra virgin olive oil divided
¼ cup unsalted butter divided
1 lbs 450g boneless, skinless chicken breasts, cut into bite-sized pieces
Sea salt and black pepper to taste
½ medium red onion chopped
½ tsp garlic powder
1 tsp dried thyme
1 cup Arborio rice
¼ cup dry white wine
1¾ cup chicken broth
1½ cup Parmesan cheese freshly grated
3 Tbsp fresh parsley chopped
1 Tbsp fresh lemon zest
2 Tbsp fresh lemon juice

To serve

Additional freshly grated Parmesan cheese

Instructions

Select the “Sauté’ function on the Instant Pot and adjust the setting to high.
Add one tablespoon olive oil to the pot. Once hot, add the chicken and generously season with salt and black pepper. Sauté for 3-4 minutes, stirring frequently, until the chicken is browned on all sides.
Transfer the chicken to a plate and add the remaining olive oil and two tablespoons of butter to the pot.
Add the chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
Cook for 4-5 minutes, stirring occasionally until the onion is soft and begins to develop some color.
Add the Arborio rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil.
Add the white wine and deglaze the pot by gently scraping with a spatula to remove any browned bits from the bottom.
When the liquid is reduced by one-half, turn the Instant Pot off by pressing the “Cancel” button.
Return the chicken and any juices from the plate to the pot and pour the chicken broth on top.
Cover and lock the lid into place. Set the pressure release valve to “Sealing” and then select the “Manual” button on the high setting. Set the cook time to 6 minutes.
When cook time is complete, do an immediate quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid.
Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine.
Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed.
Remove the lid and give the risotto a quick stir before transferring to individual serving bowls.
Serve immediately with additional grated Parmesan cheese on the side. Enjoy!

Nutrition