Instant Pot Chicken and Pea Risotto

This Instant Pot Chicken and Pea Risotto is basically a hug in a bowl. There’s something about this warm, creamy dish that makes it the perfect comfort food. If you’re looking for an Instant Pot chicken recipe that will bring a satisfied smile to your face.

Author: Wondermom Wannabe

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 772 kcal per serving

Ingredients

2 tablespoons - butter
1 - chicken breast
1 tsp - dried basil
1 tsp - dried thyme
½ cups - white onion
1 cup - arborio rice
2 cups - chicken broth
2 cloves - garlic
¼ cups - parmesan or romano cheese
1 cup - frozen peas
salt and pepper

Instructions

Set Instant Pot to sauté for 10 minutes and allow to preheat.
Hammer chicken to ¾ inch thickness with a meat mallet and season both sides with thyme, basil, and salt.
Place 1 tablespoon butter in pot and add chicken. Cook on each side until browned, or about 1 minute on each side. Remove chicken and set aside.
Melt another tablespoon of butter in pot and add onion. Sauté, stirring occasionally, until onion starts to turn translucent, around 3-5 minutes.
Add garlic and stir for another 30 seconds.
Add rice and sauté until edges begin to turn translucent (center will still be white).
Pour chicken broth over the rice, onion and garlic, and scrape down the sides of the pot to ensure no food is above the liquid level. Stir pot and set chicken on top of liquid before sealing the lid.
Cook for 5 minutes on manual setting, then manually release steam.
Carefully remove lid and set aside the chicken breast.
Stir in peas and cheese. At this point, if your risotto is too liquid for your tastes, you can continue to cook on sauté until it is fully absorbed.
Add diced chicken to pot, and serve risotto immediately.

Nutrition