Instant Pot Risotto with Chicken and Peas

Instant Pot Risotto with Chicken and Peas

Instant Pot Risotto Chicken and Peas

Well why did I wait so long to cook risotto in my Instant Pot Ultra?  I don’t know but the bag Arborio has been sitting in my pantry staring at me for a few weeks.  Hands down this meal puts the “Instant” in Instant Pot.  A super quick and easy meal that tastes great. You can substitute or add things like mushrooms, pancetta, and spinach, this a very versatile dish.

  • ChickenTenderloins (frozen)
  • Garlic Salt
  • Canola or Olive Oil
  • 2 table spoons Butter
  • 1 small to medium Onion chopped
  • 1.5 teaspoons Minced Garlic
  • fresh Basil
  • 1/2 Cup Chardonnay (if wine is not used add one more 1/2 cup of broth)
  • 1.5 Cups Chicken Broth (do not add less than this)
  • 1 Cup Arborio Rice
  • 1 Cup Peas

Prepare as follows:

Instant Pot Risotto Chicken and Peas

Set your Instant Pot to Sautè = High and if you have an Ultra, use “Custom” and dial it up to 338 Degrees.  Chop Onion while waiting for the Instant Pot to read “HOT” on the display. Then add a two tablespoons oil to the pot and one tablespoon butter into the oil.

Sautè the Onions, once translucent add the minced garlic and after a minute add the one cup of Arborio rice a little more oil and butter and Sautè the rice until the edges are translucent and the centers are white.  This happens pretty quickly.

Now deglazed the pot with 1/2 cup of chardonnay (or with 1/2 cup of broth either cold or at room temp). Then add 1.5 cups chicken broth and stir it all up. Put the chicken on top of all the ingredients in the pot. Put the lid on. If your Instant Pot does not self seal the vent, make sure your vent is set to seal.   Using the smart cooking modes, select Pressure Cook,  Pressure=  HIGH, and Time = 5 mins. There is 10 mins NPR in this recipe. After the 5 minute cook time is done and the pot is entering the Keep Warm cycle, wait 10 mins for NPR and then do a Quick Release in the remaining pressure. Now open the lid, stir it up and dump a cup of peas in.  If the peas are frozen,  put the lid back on and leave in the Keep Warm cycle for a few minutes for the peas to heat up.  Sprinkle on a little grated parmesan cheese and enjoy!

3 Comments

  1. I made this tonight. The flavor was good but the chicken was tough and dry. I’m wondering if it needed a 10 minute natural release. I’ve read that a quick release on meat can suck the moisture out and make it tough.

    • That is interesting. I have made it several times and have not had the same problem. You can try the NPR, I am not sure how that will affect the risotto will that additional time under the heat over cook the risotto?

      Here are a couple things to consider. Refer to the cooking times recommended by Instant Pot. There was a recipe book included in the box with every Instant Pot shipped. In the back of that book are the cook times for meat, veggies, grains etc. Most of the cook times I see online are too long. In the case of this recipe the cook time is tied to the Risotto not the meat. Instant Pot did extensive testing to come up with those times.

      Consider that to properly cook stew in the Instant Pot you have to Quick Release the pressure and add the vegetables 5- 10 mins early, then put the lid on and cook for an additional 5-10 mins. Not once has that quick release sucked the moisture out of the meat.

      I am not sure why after only 5 minutes under pressure your chicken came out tough and dry, as I said above try the NPR and see if if effects the Risotto.

    • I just made some changes to the recipe which I think will help. I tried it this evening and the chicken came out even better. Since boneless chicken tenderloin cooks so fast under pressure, I left the tenderloins frozen solid. I did not add time, but added 10 mins NPR. No sauté for the tenderloins.

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