Looking for an easy weeknight dinner your family will love? This Lemon Parsley Chicken and Risotto is made in the Instant Pot. I love the flavors, texture and that it’s an easy clean-up after!
This satisfying Instant Pot lemony chicken and risotto is the ultimate “one-pot” comfort food. Once you see how easy it is to make risotto this way, you may never return to the traditional “stand and stir” method again.
Want more Chicken Instant Pot Recipes?
- Try this Instant Pot Chicken Lanzone with Baby Portobello Mushrooms
- This Chicken Marsala made in the Instant Pot is a family favorite!
- You’ll love this Sweet and Savory Instant Pot Peach Chicken with Peach BBQ Sauce
Prep time: 15 minutes
Sauté time: 10 minutes
Active cook time: 6 minutes (+ time to come to pressure)
Natural release: 0 minutes
Serves: 4-6
Ingredients:
2 T. extra virgin olive oil, divided
¼ c. unsalted butter, divided
1 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
Sea salt and black pepper, to taste
½ medium red onion, chopped
½ t. garlic powder
1 t. dried thyme
1 c. Arborio rice
¼ c. dry white wine
1¾ c. chicken broth
1½ c. Parmesan cheese, freshly grated
3 T. fresh parsley, chopped
1 T. fresh lemon zest, preferably organic
2 T. fresh lemon juice
To serve: Additional freshly grated Parmesan cheese
Directions:
- Select the “Sauté’ function and adjust the setting to high. Add one tablespoon olive oil to the unit. Once hot, add the chicken and generously season with salt and black pepper. Sauté, stirring frequently, until the chicken is browned on all sides, approximately 3-4 minutes.
- Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. Add the chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the onion is soft and begins to develop some color, approximately 4-5 minutes.
- Add the Arborio rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Add the white wine and deglaze the container by gently scraping with a spatula to remove any browned bits from the bottom.
- When the liquid is reduced by one half, turn the unit off by pressing the “Cancel” button. Return the chicken and any juices from the plate to the container and pour the chicken broth on top.
- Cover and lock the lid into place. Set the pressure release valve to “Sealing” and then select the “Manual” button on the high setting. Set the cook time to 6 minutes.
- When cook time is complete, do an immediate quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid. Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine.
- Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed. Remove the lid and give the risotto a quick stir before transferring to individual serving bowls. Serve immediately with additional grated Parmesan cheese on the side. Enjoy!
Print the Recipe.
Instant Pot Lemon Parsley Chicken & Risotto
Make this one pot tasty comfort food!
Ingredients
- 2 T. extra virgin olive oil, divided
- ¼ c. unsalted butter, divided
- 1 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- Sea salt and black pepper, to taste
- ½ medium red onion, chopped
- ½ t. garlic powder
- 1 t. dried thyme
- 1 c. Arborio rice
- ¼ c. dry white wine
- 1¾ c. chicken broth
- 1½ c. Parmesan cheese, freshly grated
- 3 T. fresh parsley, chopped
- 1 T. fresh lemon zest, preferably organic
- 2 T. fresh lemon juice
- To serve: Additional freshly grated Parmesan cheese
Instructions
Select the “Sauté’ function and adjust the setting to high. Add one tablespoon olive oil to the unit. Once hot, add the chicken and generously season with salt and black pepper. Sauté, stirring frequently, until the chicken is browned on all sides, approximately 3-4 minutes.
Transfer the chicken to a plate and add the remaining olive oil and two tablespoons butter to the unit. Add the chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the onion is soft and begins to develop some color, approximately 4-5 minutes.
Add the Arborio rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Add the white wine and deglaze the container by gently scraping with a spatula to remove any browned bits from the bottom.
When the liquid is reduced by one half, turn the unit off by pressing the “Cancel” button. Return the chicken and any juices from the plate to the container and pour the chicken broth on top.
Cover and lock the lid into place. Set the pressure release valve to “Sealing” and then select the “Manual” button on the high setting. Set the cook time to 6 minutes.
When cook time is complete, do an immediate quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid. Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine.
Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed. Remove the lid and give the risotto a quick stir before transferring to individual serving bowls. Serve immediately with additional grated Parmesan cheese on the side. Enjoy!
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