Instant Pot lemon parsley chicken risotto is all you need for a delicious meal that is sure to please the entire family! Of our many Instant Pot recipes, this creamy risotto is one of our favorites.
Though risotto rice is often served as an appetizer, this recipe also makes for a great easy weeknight dinner when you want to keep it cozy with warm delicious comfort food.
What is an Instant Pot?
An Instant Pot is a type of electric pressure cooker. It is different from a slow cooker in that it can cook food much faster by using high pressure instead of taking a long time to cook. The Instant Pot can also be used as a steamer, rice cooker, yogurt maker, and more. It is a popular kitchen appliance because it can do so many things and because it cooks food quickly.
The Instant Pot was invented in 2010 by Robert Wang. He was inspired by his experience with pressure cookers while growing up in China. Wang wanted to create a pressure cooker that was safe and easy to use. The Instant Pot is made of stainless steel and has a number of safety features. It is also very easy to use, with a simple control panel that allows you to select the cooking time and pressure.
Origin of Risotto
Risotto is a traditional northern Italian dish made with rice, broth, and other ingredients. It is usually served as a main course or first course. The word risotto comes from the Italian verb “to cook” (risottare). There are many different types of risotto, all based on the type of rice used and the ingredients added. The most common type of risotto is made with Arborio rice, but other types of rice can be used as well.
Risotto originated in the northern Italian region of Lombardy. It was originally a peasant dish made with leftover rice from the fields. In the 18th century, it became popular among the upper class as a first course. Risotto was originally made with broth, butter, and Parmesan cheese. Today, there are many different variations of risotto, all based on the type of rice used and the ingredients added.
Ingredients + Variations
2 tablespoons extra virgin olive oil, divided
¼ cup 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 teaspoon garlic powder
1 teaspoon dried thyme
1 cup Arborio rice
¼ cup dry white wine
1¾ cups chicken stock or broth
1½ cups Parmesan cheese, freshly grated
3 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon zest, preferably organic
2 tablespoons fresh lemon juice
Substitutions
Vegetable stock in place of chicken stock.
Regular rice or short-grain rice in place of the Arborio rice.
On a budget? This is a great recipe for using leftover rotisserie chicken.
Equipment
Instant Pot
Knife
Grater
Wooden spoon
Instructions
- 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.
- Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. 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, 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 constant stirring in the hot butter and oil. Add the white wine and deglaze the container by gently scraping the bottom of the pot with a spatula to remove any browned bits.
- 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 to achieve a creamy consistency. 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!
Serving
Top with additional freshly grated Parmesan cheese
Pairs with
- Pinot noir
- Chardonnay
- Pino grigio
- Bardlino
Storage Instructions
Stores in the refrigerator in an airtight container up to three days.
Bragging Rights
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Instant Pot® Lemon Parsley Chicken Risotto
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- ¼ cup 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 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup Arborio rice
- ¼ cup dry white wine
- 1¾ cups chicken broth
- 1½ cups Parmesan cheese, freshly grated
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon zest, preferably organic
- 2 tablespoons fresh lemon juice
Instructions
- 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.
- Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. 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, 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. Enjoy!