Lemon Parsley Chicken Risotto
Comfort FoodEntreesInstant Pot® Recipes

Half-Hour Instant Pot® Lemon Parsley Chicken & Risotto

E. Neil

As steam rises out of your bowl of risotto, savory chunks of chicken glistening golden brown, you feel the deep satisfaction of bringing your loved ones comfort with this traditional dish. And you did it without all the fuss that the old way of doing it demands. Say “arrivederci” to steaming yourself over the stove and stirring in a frantic attempt to make traditional risotto. Your Instant Pot® acts as the perfect amico (friend in Italian) in crafting the classic comfort food with a twist. And you did it in just over half an hour!

Prep time: 15 minutes
Sauté time: 10 minutes
Active cook time: 6 minutes (+ time to come to pressure)
Natural release: 0 minutes
Serves: 4-6

Ingredients:

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

To serve: Additional freshly grated Parmesan cheese

Lemon Parsley Chicken Risotto Closeup

Directions:

  1. Select the “Sauté’ function and adjust the setting to high. Add one tablespoon olive oil to the unit. Once hot, add the chicken and generously season with salt and black pepper. Sauté, stirring frequently, until the chicken is browned on all sides, approximately 3-4 minutes.

  2. Transfer the chicken to a plate. Then add the remaining olive oil and two tablespoons butter to the cooker. 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.

  3. Cook, stirring occasionally, until the onion is soft and begins to develop some color, approximately 4-5 minutes.
  • 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 container by gently scraping with a spatula to remove any browned bits from the bottom.
  • When the liquid is reduced by one half, turn the unit off by pressing the “Cancel” button. Return the chicken and any juices from the plate to the container 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.