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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Add garlic: Stir in the minced garlic and cook together for another 30 seconds to release the aroma.
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.
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.
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.
Remove chicken: Carefully open the lid and remove the chicken breast, setting it aside on a plate or cutting board.
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.
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