Instant Pot Chicken and Pea Risotto Recipe

Introduction

This Instant Pot Chicken and Pea Risotto is a warm, creamy dish that feels like a comforting hug in a bowl. With simple ingredients and quick preparation, it’s perfect for busy weeknights or whenever you need a satisfying meal without fuss. Even picky eaters will love it!

Ingredients

• 2 Tablespoons Butter (divided into 1 tablespoon portions)
• 1 Chicken Breast
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Thyme
• ½ Cup White Onion (about ½ medium onion, diced)
• 1 Cup Arborio Rice
• 2 Cups Chicken Broth
• 2 Cloves Garlic (minced)
• ¼ Cup Grated Parmesan or Romano Cheese
• 1 Cup Frozen Peas (thawed)
• Salt and Pepper to taste

Instructions

1. Step 1: Set the Instant Pot to sauté for 10 minutes to preheat. Hammer the chicken breast to ¾ inch thickness using a meat mallet, then season both sides with dried thyme, basil, and salt.
2. Step 2: Add 1 tablespoon of butter to the pot and brown the chicken on each side for about 1 minute. Remove the chicken and set it aside.
3. Step 3: Add the remaining tablespoon of butter to the pot. Sauté the diced onion, stirring occasionally, until translucent, about 3-5 minutes. Add the minced garlic and cook for another 30 seconds.
4. Step 4: Add the arborio rice and sauté, stirring frequently, until the edges begin to turn translucent, but the center remains white.
5. Step 5: Pour the chicken broth over the rice mixture. Scrape down the sides of the pot to make sure no ingredients are above the liquid. Stir gently and place the browned chicken on top before sealing the lid.
6. Step 6: Cook on manual high pressure for 5 minutes, then perform a quick release to release the steam.
7. Step 7: Carefully remove the lid and set the chicken breast aside to rest. Stir in the thawed peas and grated cheese. If the risotto is too liquid, use the sauté function to cook until the liquid is absorbed.
8. Step 8: Dice the chicken and stir it back into the risotto. Serve immediately.

Tips & Variations

• Use chicken thighs instead of breast for a juicier texture and richer flavor.
• Substitute frozen peas with chopped baby carrots or other favorite vegetables.
• For a creamier risotto, stir in a splash of cream or extra cheese before serving.
• Be sure to use arborio rice for the correct texture; other rices won’t yield the creamy risotto consistency.
• If your Instant Pot’s sauté function runs hot, stir frequently to avoid burning the onions and garlic.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the texture. Risotto typically thickens when chilled, so stirring in liquid helps restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh chicken for even cooking and proper browning. If you use frozen chicken, thaw it completely before browning to ensure food safety and good texture.

Is it necessary to sauté the rice first?

Yes, sautéing the rice helps release its starches, which creates the creamy texture characteristic of risotto. Skipping this step may result in less creamy rice.

Instant Pot Chicken and Pea Risotto Recipe

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★★★★★

4.8 from 128 reviews

• Author: Hugo
• Total Time: 23 minutes
• Yield: 2 servings 1x

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Description

Instant Pot Chicken and Pea Risotto is a comforting, creamy, and flavorful dish made easy using an Instant Pot. Tender chicken breasts are seasoned and browned before cooking with aromatic onions, garlic, Arborio rice, and chicken broth. Finished with tender peas and grated Parmesan or Romano cheese, this risotto is perfect for a quick yet hearty weeknight meal that even picky eaters enjoy.

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Ingredients

Scale 1x2x3x

Chicken

• 1 Chicken Breast
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Thyme
• Salt and Pepper to taste

Vegetables & Aromatics

• ½ Cup White Onion (about ½ medium onion, diced)
• 2 Cloves Garlic (minced)
• 1 Cup Frozen Peas (thawed)

Grains & Liquids

• 1 Cup Arborio Rice
• 2 Cups Chicken Broth

Dairy & Fats

• 2 Tablespoons Butter (divided into 1 tablespoon portions)
• ¼ Cup Grated Parmesan or Romano Cheese

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Instructions

1. Preheat and set the Instant Pot: Set your Instant Pot to sauté mode and allow it to preheat for about 10 minutes to get it ready for cooking.
2. Prepare the chicken: Using a meat mallet, pound the chicken breast to an even ¾ inch thickness. Season both sides of the chicken with dried thyme, dried basil, and salt to infuse flavor.
3. Brown the chicken: Add 1 tablespoon of butter to the Instant Pot. Place the seasoned chicken breast in and cook for about 1 minute on each side until browned. Remove the chicken and set it aside.
4. Sauté onion: Add the remaining tablespoon of butter to the pot. Toss in the diced onion and sauté, stirring occasionally, until the onions become translucent, about 3 to 5 minutes.
5. Add garlic: Stir in the minced garlic and cook together for another 30 seconds to release the aroma.
6. Sauté the rice: Add the Arborio rice to the pot and continually stir until the rice edges turn translucent, though the center will remain white. This develops the starch for a creamy texture.
7. Add broth and chicken: Pour the chicken broth over the rice mixture. Scrape down the sides of the pot to ensure all ingredients are submerged beneath the liquid. Place the browned chicken breast on top.
8. Pressure cook: Secure the Instant Pot lid and cook on the manual (pressure cook) setting for 5 minutes. Once done, perform a quick manual release of the steam to avoid overcooking the rice.
9. Remove chicken: Carefully open the lid and remove the chicken breast, setting it aside on a plate or cutting board.
10. Finish the risotto: Stir in the thawed peas and grated cheese into the risotto. If the mixture is still too liquid for your liking, you can use the sauté function to cook off extra liquid until it reaches your preferred consistency.
11. Combine and serve: Dice the cooked chicken breast into bite-sized pieces and stir it back into the pot. Serve the risotto immediately while warm and creamy.

Notes

• This recipe equals about 15 Weight Watchers Freestyle points per serving for 2 servings, though points may vary with different types of rice used.
• For variations, chicken thighs can be used instead of chicken breast; adjust cooking times accordingly.
• If risotto is too runny after pressure cooking, use the sauté function to reduce excess liquid to your desired consistency.
• Ensure to use Arborio rice for the best creamy risotto texture as other rice types may not achieve the same result.
• This recipe is designed for 2 servings but can be doubled for more servings; adjust cooking times as necessary.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot risotto, chicken risotto, pea risotto, easy chicken dinner, creamy risotto, comfort food, one-pot meal