Back to Recipes

Instant Pot Chicken and Vegetable Risotto

Name: Instant Pot Chicken and Vegetable Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup Arborio rice; 1/2 cup dry white wine, or an additional 1/2 cup chicken broth; 3 cups low-sodium chicken broth; 1 cup diced carrots; 1 cup diced zucchini; 1 cup fresh spinach leaves; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 17, 2026

Italian 55 mins instantpoteasyonepotweeknightcomfortfoodmealprepglutenfreetimessaver

Pressure-cooked Arborio rice with chicken, carrots and zucchini, finished with spinach and Parmesan. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 20 minutes; total about 55 minutes. Additional time includes about 15 minutes to reach pressure plus the release and resting stages; your cooker may take longer. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Prep 15 min

Cook 20 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Italian

Ingredients

Servings 6

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup Arborio rice
1/2 cup dry white wine, or an additional 1/2 cup chicken broth
3 cups low-sodium chicken broth
1 cup diced carrots
1 cup diced zucchini
1 cup fresh spinach leaves
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Ingredients for Instant Pot Chicken and Vegetable Risotto

Instructions

Set the Instant Pot to 'Sauté' mode and heat the olive oil.
Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and sauté for 30 seconds until fragrant.
Add chicken pieces and sauté until lightly browned on all sides, about 4-5 minutes.
Stir in Arborio rice, coating it with the oil and mixing well with the chicken and vegetables.
Deglaze the pot with white wine (or 1/2 cup broth), scraping up brown bits from the bottom.
Add the listed 3 cups chicken broth, diced carrots and zucchini; stir to combine.
Seal the Instant Pot lid and set the valve to sealing. Pressure cook on high for 7 minutes.
Perform a quick pressure release by carefully turning the valve to venting when cooking ends.
After pressure is fully released, open the lid and check chicken reaches 165 F (74 C); continue cooking on Saute if needed. Stir in spinach until wilted.
Mix in grated Parmesan cheese and season with salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley.

Instant Pot Chicken and Vegetable Risotto cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe requires an Instant Pot , a versatile electric pressure cooker, ideal for making this creamy risotto in one pot with minimal cleanup.

Cookware Size Guidance

Use an Instant Pot with at least 6-quart capacity for this recipe.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Timing note

Allow for preparation, sauteing, pressure build-up, 7 minutes at pressure, release and finishing.

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Instant Pot Chicken and Vegetable Risotto

Recipe Details

Ingredients

Instructions