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Instant Pot Mushroom Risotto with Chicken

instant pot risotto
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5 from 1 review

This easy Instant Pot Mushroom Risotto with Chicken is so creamy and delicious! No stirring required and easy to customize with your favorite vegetables!

Ingredients

Scale
  • 3 Tbsp butter, divided
  • 1 cup slice leeks (can sub 3/4 cup diced onion)
  • 4 oz sliced mushrooms (can use up to 8oz if you prefer)
  • 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tsp salt
  • 2 tsp paprika
  • 2 tsp oregano
  • 1.5 cups arborio rice
  • 3 cups chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup frozen peas

Instructions

  1. Use the saute function on the Instant Pot to saute 2 Tbsp butter, leeks and mushrooms for 3-4 minutes. 
  2. Combine spices and sprinkle over chicken pieces, tossing to coat.
  3. Add rice to mushroom mixture and stir to coat.
  4. Add chicken and broth to Instant pot.
  5. Use the manual butter and set timer for 5 minutes.
  6. Use the quick release button, remove lid and stir.
  7. Add remaining Tablespoon of butter, Parmesan and peas and stir to combine.
  8. Let risotto sit for 5 minutes to allow peas to heat up!

Find it online: https://www.theleangreenbean.com/instant-pot-mushroom-risotto/