So, Why Am I Obsessed With This Instant Pot Chicken Risotto?

Alright, let me just blurt it out: I’m hopeless when it comes to fancy, fussy recipes, but risotto? If you’ve ever tried the stovetop version (constant stirring, tiny splash-by-splash additions of broth while you sweat over the pot), you know it’s a faff. Enter the Instant Pot: honestly, it’s like magic but without the smoke and mirrors. The first time I made this, my sister was visiting — she doesn’t even like rice normally! — and by the second spoonful she was basically guarding the bowl with elbows. Now, if I’m feeling a bit “meh,” or need to feed a crew fast, this is the fix.

Why You’ll Love This (Or At Least, I Hope You Do!)

I make this when I’m too tired to watch a stovetop but still want something that feels just a bit special. My family goes a bit bonkers for it (though my partner picks out the mushrooms, honestly I just eat those off his plate). The real clincher is, you chuck it all in and bam — weeknight dinner sorted. No endless stirring while the dog howls at squirrels. And if I’m being straight, once I tried doing this with leftover roast chicken and it worked? Like, really worked.

What You Need (But Don’t Panic Over Substitutions)

1 lb (about 450g) boneless, skinless chicken breast or thighs—If I’m rushed, I just grab precooked rotisserie chicken and shred it in at the end.
1 cup Arborio rice—Don’t fuss too much; I’ve swapped in sushi rice once and nobody noticed, but don’t use regular long-grain or you’ll get chicken porridge.
1 onion, chopped—Red, yellow, whatever’s rolling around in the basket.
2 cloves garlic, minced—sometimes I double this cause I love garlic. Or use the jarred stuff. It’s fine.
1 cup mushrooms, sliced—Totally optional (or swap for peas if you’ve got mushroom haters, it’s not worth the argument).
3 cups chicken broth—My grandmother swore by homemade, I use bouillon most times and it still tastes like a hug.
1/2 cup dry white wine—some nights it’s grape juice instead, other times I just skip it and pop a bit of lemon in at the end.
1/2 cup grated parmesan—Parmigiano if I’m splurging, but honestly the green can stuff is okay too. (Shh.)
1-2 tablespoons olive oil—or just butter, or a mix if you’re feeling decadent.
Salt and pepper to taste—Usually a heavy hand, cause I like it punchy.
Fresh parsley or basil for serving—if you want to feel fancy, but most nights I forget.

Alright, Here’s How I Throw This Together

Browning the Chicken (Optional): Turn your Instant Pot to Sauté mode, splash a bit of oil, and add your chicken pieces. I don’t always bother—a lot depends on whether I’m already starving. Brown on both sides (about 2 min) then remove and set aside for a tick.
Veggies: Chuck in the onions and mushrooms, sauté about 3-4 min till soft-ish—push ’em around a bit, no need to be precise. Garlic goes in next, just until it’s fragrant (30 sec?).
Toast the Rice: Pour in your Arborio (or sushi) rice; stir it all up for a minute so it soaks up the flavours and gets a little bit of gloss. This bit always smells incredible. Splash in the wine if you’re using it. Scrape the stuck bits from the bottom (this is where I sneak a taste!).
Add the Broth & Chicken: Back in with the browned chicken and drool the broth over everything. Stir, then pop the lid on. Set to Manual/Pressure Cook, 6 minutes—you heard right. Six. Let the pressure release naturally for 4-5 min then quick-release the rest. (Don’t stand under the vent with your face like I once did—unless you want a facial!)
Final Touches: Open it up—if it looks a bit soupy or weird, totally normal. Stir hard; it’ll thicken up. Stir in your parmesan, salt, and pepper. Take a taste test (or three). If you’re using cooked chicken, just fold it in now to warm through. Slosh in a bit of extra broth if too thick, or leave the lid off for a minute if it’s too wet.
Serve: Ladle it out, throw over fresh herbs if you remembered. Maybe another shower of cheese. Or two. Life is short.

Random Notes That Might Save You Some Heartache

Once I tried brown rice. It. Did. Not. Work. (Instant Pot or not—don’t do it, unless you want to eat mushy sadness.)
That parley at the end? Technically optional, but a handful goes a long way for the Instagram crowd.
If it seems undercooked after you open, just pop the lid back on (not pressurized) for a minute or two—usually resolves itself.
I think it tastes even better the next day, but my family rarely leaves leftovers long enough for me to check that often.

If You Wanna Play With Variations (And Some Flops)

Sometimes I chuck in spinach right at the end till it’s wilted—gorgeous colour, bonus vitamins!
Swapped in leftover turkey after Thanksgiving once—absolutely brill.
Tried smoked paprika instead of herbs; can’t recommend it. Too weird, even for me.
Veggie version: double up on mushrooms & use veggie broth; still dreamy, if less hearty.

Stuff You Need (But Don’t Worry If You Don’t Have Everything)

Instant Pot (obviously)—I have the 6-quart but honestly, don’t sweat it if yours is bigger. Or (here’s the trick), just use a stovetop pressure cooker if you have one or borrow Aunt Brenda’s for the night. No IP? Just keep grin-and-stirring on the stovetop, at your own risk.
Wooden spoon—or whatever you’ve got, I’ve even used a spatula in a pinch!
Chopping board and sharp-ish knife

Keeping Leftovers (If That Ever Happens!)

Store in an airtight container—fridge, up to 3 days, but honestly in my house it never lasts more than a day. It thickens up, just add a splash of broth or even a little milk before reheating. Sometimes I sneak a cold spoonful straight from the container; don’t judge me.

How I Love to Serve It

I usually plonk the pot right on the table (saves washing extra dishes, right?), with a quick salad and maybe some crusty bread if I remembered to buy it. Otherwise, just a giant fork and a good movie. Sometimes a glass of that white wine (if I didn’t use it all in the risotto…)

What I’ve Learned The Hard Way (AKA Pro Tips)

I once tried rushing the sauté step—you really do get a nicer base if you brown the onions and garlic properly. Trust me, it’s worth it.
Don’t skip the natural pressure release; otherwise you’ll wind up with a rice volcano scenario—hardly elegant.
Don’t add all the cheese up front; it’ll go gluey. Sprinkle and stir at the end.
If you forget the salt until serving, just sprinkle more on. Nobody’ll know.

FAQs From Actual Friends (And My Mum!)

Can I use regular rice if I ran out of Arborio?: Well, you can, but it’ll turn into more of a chicken pudding; not bad, just… different. Actually, if you have sushi rice, that’s the closest in a pinch.
Do I really need wine?: Nah, not really—I skip it half the time. Splash of lemon is nice though!
How do I stop it sticking?: Make sure to scrape up anything from the bottom before you pressure cook—I sometimes forget and it’s a faff to clean, but that’s life.
I want to double the recipe—can I?: Sure, just don’t go above the Instant Pot’s max fill line; I learned that the messy way.
Does it freeze well?: Honestly, not so much. Gets a weird texture. Best just eat it up! Or invite friends.
What if I don’t have an Instant Pot?: It’s still doable on the stovetop, slightly more faff but doable. Maybe pour yourself a cuppa to make it more fun.

Oh, and once I dropped a spoon into the pot mid-cook. Wouldn’t recommend (got it out with tongs, all good). Anyway, hope your risotto brings as much joy (and minor kitchen chaos) as mine does!

Instant Pot Chicken Risotto