Instant Pot Chicken Pesto Risotto
Instant Pot Chicken Pesto Risotto
A creamy and flavorful risotto made with tender chicken and aromatic basil pesto, cooked quickly in an Instant Pot for a hassle-free meal.
Nutrition
Calories: 550cal
Carbohydrate: 50g
Protein: 30g
Fat: 25g
Cholesterol: 95mg
Sodium: 800mg
Difficulty Level: medium
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- 1.5 cups Arborio rice
- 4 cups low-sodium chicken broth
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Turn the Instant Pot to the Sauté function (approx. 300°F). Add olive oil. Once hot, add chicken cubes and cook for 3-4 minutes until lightly browned. Season with salt and pepper. Remove chicken and set aside.
- Add diced onion and garlic to the pot. Sauté for 2 minutes until fragrant. Add Arborio rice and toast for 1-2 minutes, stirring constantly to coat the grains in oil.
- Pour in chicken broth and scrape the bottom of the pot to remove any stuck-on bits. Return the cooked chicken to the pot. Stir once, then close the lid. Set the Instant Pot to Manual High Pressure for 6 minutes.
- Once cooking completes, allow a 5-minute natural pressure release, then quick-release remaining pressure. Open the lid carefully.
- Stir in pesto, heavy cream, and Parmesan cheese until fully combined. Let sit for 2-3 minutes to thicken. Tip: Avoid over-stirring to maintain a creamy texture.
- Adjust seasoning with additional salt or pepper if needed. Serve immediately, topped with extra Parmesan and a drizzle of pesto if desired.