Risotto is comfort food in a bowl! This Instant Pot risotto is quick and easy with a healthy twist!
Easy. Creamy. Greeny. Comfort food.
This is the kind of dish I pull out when I want a really easy dinner that still feels like I’m trying a little bit. You know, a step above boxed mac-n-cheese and hot dogs, but without that much more effort.
My kids like it because it is creamy and simple. And because I let them load it with Parmesan cheese on top.
I like it because (did I mention it’s easy?) it can be done in thirty minutes and the veggies are all in the sauce.
You can also file this meal under your “thirty minute suppers” category, which makes it a big win in any mom’s book.
Instant Pot Chicken Pesto Risotto
This dish may be comfort food, but that does not have to automatically qualify it as unhealthy if you can use a few nutrition-boosting ingredients.
Instead of using pesto sauce off the shelf, try blending up a batch of super greens pesto sauce. It’s made with (you guessed it) super greens like Swiss chard, kale, spinach (or whatever mix you have on hand) and can be made in just five minutes.
I also always use our own homemade bone broth. If you’re reading this, I’m guessing you have an Instant Pot (if you don’t…what are you waiting for?!), and I’m hoping that you’ve tried making your own broth too. It’s *almost* as easy as making the super greens pesto sauce, and is not only really nutritious, but also a great way to save on your grocery budget. You can watch a video on how to make chicken broth in your Instant Pot here.
So, when you’re looking at the nutrition facts below, just know that if you’re using ingredients you have made yourself– ingredients that are full of more vitamins and nutrients than their store-bought counterparts– then just imagine that nutrition label looking even better. I do. 😉
Instant Pot Chicken Pesto Risotto
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: pasta
- Method: pressure cooker
Description
Risotto is comfort food in a bowl! This Instant Pot risotto is quick and easy with a healthy twist!
Ingredients
- 3 garlic cloves, minced
- 1/4 onion, chopped fine
- 1 1/2 C dried arborio rice
- 1/2 C pesto sauce
- 2 1/2 C chicken broth
- 2 chicken breasts, sliced in half horizontally
- 1 tsp kosher salt
Instructions
To make immediately:
- Heat Instant Pot on Saute and add 1 Tbsp butter. When the butter is melted, add the garlic and onions and sauté for 3-4 minutes, until the onion begins to soften.
- Stir in the remaining ingredients and cover the Instant Pot. Seal the valve, and cook on manual high pressure for 8 minutes.
- Quick release the pressure. Remove the chicken cutlets and shred. Return the shredded chicken to the pot and stir to incorporate. Taste and add additional salt as needed. Serve immediately with Parmesan cheese.
To freeze for later:
- Combine all the ingredients in a zipper freezer bag. Push out the air and seal. Freeze in a flat layer, with the chicken breasts not stacked.
- TO COOK FROM FROZEN: Take the freezer meal out of the freezer and thaw in a dish of cold water for 15-20 minutes, until the contents are partially thawed. Transfer pesto risotto mixture to Instant Pot and make sure the chicken breasts are separated in the pot. Cover and seal the valve. Cook on high pressure for 10. (Will take about 20 minutes to come to pressure).
- Quick release the pressure. Remove the chicken cutlets and shred. Return the shredded chicken to the pot and stir to incorporate. Taste and add additional salt as needed. Serve immediately with Parmesan cheese.
Notes
Risotto is best served as soon as it is done cooking.
Dan Benzon says
Can this recipe be done in a slow cooker or on the stove. Unfortunately my insta pot died
Laura says
I have made this 8 times, as freezer meals, and have found that I need to double the broth and extend the cook time (sometimes double). It’s yummy, but thought I’d throw that out there for others who haven’t had luck.
David says
Can this be frozen after cooking? Say i make a couple double batches and want to save for another week. Thanks!!
Lisa says
Unfortunately, I wouldn’t suggest freezing risotto. Pasta doesn’t typically freeze well.
Nic says
I’m not sure what I’m doing wrong, but this is the second attempt at following this recipe exactly, but it always ends with a “burn” message. Second dinner ruined.
★
Lisa says
I hate that you’ve had trouble with the recipe. Just thinking through what could be the problem, if your pesto sauce is much thicker than mine or if there is any food stuck on the bottom of the pot after sautéing, that can give the burn message.
Donna says
Can this recipe be used with frozen, boneless chicken breast? If so, how do you adjust the cook time?
Lisa says
It’s best to use thawed chicken because then the chicken and risotto will cook at the same time. If you use frozen, the chicken will need more time and the risotto would be overcooked.
Kristi says
We loved this! Sooooo easy it was ridiculous! Ha! Will definitely make this again. Thanks!
★★★★★
Katie says
Hi! Instant pot newbie here. I followed the directions to the letter but it burned by about the 4th minute in the 8 minute cook. I had to pour it in a bowl and scrape the burned parts out. Put it back in for a few minutes with more chicken broth to get the rice cooked enough to be edible. It burned again but stil turned out fine. Any ideas what may have been the issue? I’m at a loss.
★★★★
Lisa says
Hi Katie. I am sorry you had difficulty with the recipe! I am not sure what would have caused a burn (I make risotto this way all the time), but possibly if you had anything stuck to the bottom of the pot after sautéing, that can cause a burn message. If you used the called for amounts, the risotto should have had plenty of liquid to cook.
Dana says
Just wanted to say that I’m a total newbie too, and everything turned out beautifully. So, newbies, don’t be afraid to give it a go!
Addie Calvitt says
Can this recipe be easily doubled? If I double everything (except the garlic), can I keep the same cook time?
Lisa says
You can double it, and yes, keep the same cook time. 🙂
Susan says
What is dried risotto? Do you mean Arborio rice?
Lisa says
Yes, that’s correct. Thanks for pointing that out.