I know you’ll love this super easy Instant Pot Risotto with Chicken and Mushrooms.
It’s gluten free, made in 30 minutes with no need to stand over the stove!
As long as you accurately measure the rice and liquid ratio this easy Instant Pot Risotto will work perfectly!
Easy Instant Pot Risotto with Chicken and Mushrooms
I’m kicking myself that I waited so long to try making Instant Pot Risotto because it’s so unbelievably easy and the results were out of this world!
I think I’d been put off by years of making risotto standing at my stove and still ending up with rice that was undercooked, and by then I’d used up all my chicken broth! My version of Instant Pot Risotto is SO much simpler and doesn’t require ongoing stirring, it’s really hard to go wrong with it.
The cook time I’ve used here (5 minutes) will produce perfectly cooked rice with just a little bit of bite, but it should not be undercooked. If you want softer rice add on another 1-2 minutes to the cook time.
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Can I use any Rice to Make Instant Pot Risotto?
This is the same Arborio Rice I used for this recipe and it worked beautifully!
How to Make Instant Pot Risotto with Chicken and Mushrooms
Step 1 – Saute the onions and chicken for about 4-5 minutes, stirring frequently.
Step 2 – Add the Arborio rice and stir until it begins to turn opaque, about 1- 2 minutes.
Step 3 – Add the wine and cook for 3-4 minutes until most of it has been absorbed.
Step 4 – Add the chicken broth to the Instant Pot, stir, cook on High Pressure for 5 minutes.
Step 5 – When the cook time time is up release the pressure right away and stir the contents of the pot.
Step 6 – Add the mushrooms, parmesan cheese, and cook for a few more minutes until mushrooms are soft.
Step 7 – Add the parsley, stir, and serve right away. You can reheat in the microwave but it’s not quite as good.
Related Pressure Cooker Recipes
- Pressure Cooker Risotto with leeks, peas, and lemon
- Instant Pot Smoked Salmon Risotto and Mascarpone
- Pressure Cooker Chicken Noodle Soup
- Instant Pot Egg Rolls in a Bowl
Instant Pot Risotto with Chicken and Mushrooms
You'll love this Instant Pot Risotto with Chicken and Mushroom, it's so creamy and easy to make!
- 2 tbsp olive oil
- 1/2 pound mushrooms , 225g - cut into thin slices
- 3/4 lb boneless skinless chicken breasts , 340g - cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 cups low-sodium chicken broth , 830mls - or homemade broth
- 1/2 medium onion , chopped
- 1 1/2 cups arborio rice , 320g - use cup measures, not the rice cooker cup!
- 1/2 cup dry white wine , 120mls
- 1/2 cup grated Parmesan cheese , plus more for serving
- 2 tablespoons chopped fresh parsley
Please read the recipe notes section and watch the recipe video before you start to cook, you'll find them after the directions.
In the inner pot of your Instant Pot or other pressure cooker, turn on the saute function and saute the onions and chicken for about 4-5 minutes, stirring frequently.
Now turn off the saute function, you don't want the rice to stick to the bottom of the pot.
Add the Arborio rice and stir until it begins to turn opaque, about 1- 2 minutes.
Turn the saute function back on and then add the wine and continue to cook for a further 3-4 minutes until most of it has been absorbed.
Add the low sodium chicken broth to the pot, stir, and lock the lid. Turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 5 minutes at High Pressure.
It will take about 7-10 minutes to come to pressure.
When the cook time time is up release the pressure right away (quick release) and carefully open the lid.
Stir in the sliced mushrooms and turn back on the saute function on the low setting. If you need to add a little more stock you can do that is its starting to stick to the pot.
Cook gently for about 4-5 minutes or until the mushrooms are cooked the way you like them, then add the parmesan and parsley, stir until the cheese melts, add salt and pepper to taste, and serve.
COOK TIME - You can see the rice consistency in my video, I would say this falls somewhere in the middle, if you want softer grains then add another couple minutes to the cook time.
MUSHROOMS - if you use older mushrooms they may give off a lot of liquid so in that case I would just cook them in a skillet before adding them to the rice at the end and drain any liquid off first.
GARLIC - the recipe I adapted this from did not use garlic, but a little may be a nice addition!
RICE - You really need a starchy short grain rice that is suitable for making risotto, I used Arborio Rice. This won't work with long grain rice such as Jasmine or Basmati.
WINE - Please, please do NOT use cooking wine that you get in the grocery store, it does not taste good, has added salt and is not suitable for this (or any!) recipe. You don't need an expensive wine, just pick a nice dry white wine. If you do not like to cook with alcohol you can simply omit it and add a little more chicken stock.
CHICKEN BROTH - the better quality broth you use, the better your risotto will be, if you have homemade broth that's the best. Try to use low sodium store bought broth if you can.
Adapted from Food & Wine