Instant Pot Creamy Chicken and Mushroom Risotto
A rich and creamy risotto made with tender chicken and earthy mushrooms, cooked to perfection in the Instant Pot for a quick and satisfying meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1 cup) arborio rice
- (1 pound) boneless, skinless chicken breasts, cut into bite-sized pieces
- (1 cup) mushrooms, sliced
- (4 cups) chicken broth
- (1/2 cups) white wine (optional)
- (1/2 cups) grated Parmesan cheese
- (1/2 cups) heavy cream
- (1 teaspoon) dried thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Set the Instant Pot to sauté mode and add 1 tablespoon olive oil.
- 2
Add 1 medium onion, diced, and sauté for about 3 minutes until translucent.
- 3
Stir in 2 cloves garlic, minced, and cook for an additional 1 minute until fragrant. Add Salt to taste.
- 4
Add 1 cup arborio rice and stir to coat the rice with the oil and onion mixture for about 2 minutes.
- 5
Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, and 1 cup sliced mushrooms. Stir to combine.
- 6
Pour in 4 cups chicken broth and 1/2 cup white wine (if using). Stir well and ensure no rice is stuck to the bottom of the pot.
- 7
Close the lid and set the Instant Pot to manual high pressure for 6 minutes.
- 8
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- 9
Open the lid and stir in 1/2 cup grated Parmesan cheese, 1/2 cup heavy cream, and 1 teaspoon dried thyme. Season with salt and black pepper to taste.
- 10
Serve hot, garnished with fresh parsley.
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