I have combined my favorite Northern Italian dish and my favorite American comfort food!  This Chicken pot pie risotto is unbelievably delicious, and you will feel like you’re dining in a nice restaurant! 

This creamy chicken risotto is super tender and amazingly satisfying!  You can choose to make this on your stove, or you can choose the less labor-intensive method of making this creamy risotto in your instant pot. This meal is absolutely incredible and will please everyone in your family.

Where does risotto originate?

Parmesan risotto, also known as “Risotto alla Parmigiana” in Italian, originated in Northern Italy, particularly in the regions of Lombardy and Piedmont.  The combination of creamy risotto cooked with flavorful broth and finished with the addition of Parmesan cheese creates a rich and satisfying dish that has been enjoyed for centuries in Italy.

Ingredients

Three tablespoons of olive oil– You can also choose to use 1/2 butter and 1/2 olive oil for a creamier texture.  
One small onion, finely chopped

Two teaspoons of minced garlic

Salt and Pepper to taste

1/2 teaspoon dried thyme

One teaspoon of dried parsley

1/2 teaspoon rosemary

Salt and  black pepper to taste

One cup of Arborio Rice

Four cups chicken broth or chicken stock.

One cup of cooked chicken breast, diced

10-ounce bag of mixed vegetables (carrots, peas, corn), fresh or frozen

1/2 cup whole milk

1/2 cup grated Parmesan cheese

Recipe substitutions and additions– You can add more vegetables to this recipe.  celery, corn, green beans, and whole carrots would taste great.   You can also use cooked chicken thighs instead of skinless chicken breast.   If you don’t have heavy cream, you can use half and half or milk.

Recipe tip– if you want to put this recipe over the top, substitute your onion with sliced shallots.

Instant Pot directions

1. Turn on the Instant Pot and select the “Sauté” function. Once hot, add the olive oil.
2. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.
3. Add other seasonings and herbs.  parsley, rosemary, thyme, salt, and pepper.
4. Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.
5. Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.
6. Add diced chicken and mixed vegetables.
7. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
8. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.
9.  Parmesan cheese until the cheese has melted, followed by the cream. Stir until the risotto is creamy and well combined.
10. Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.

Stovetop directions

1. In a pan or Dutch oven, over medium-high heat, add olive oil, onion, garlic, and seasonings and cook until the onions are translucent.
2. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.
3. Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked through about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Once the rice is cooked to your desired consistency, stir in the cooked chicken and mixed vegetables. Cook for an additional 2-3 minutes until the chicken and vegetables are heated through.
5. Remove the skillet from the heat and stir in the grated Parmesan cheese and cream or milk until melted and incorporated.

Storage: You can store it in an airtight container in the fridge for up to a week or in the freezer for three months.  Reheat in the microwave or over the stove.

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Chicken Pot Pie Risotto

have combined my favorite Northern Italian dish and my favorite American comfort food!  This Chicken pot pie risotto is unbelievably delicious!

Ingredients

• 3 tbsp olive oil
• 2 tesapoons minced garlic
• 1 small onion, chopped
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• salt and pepper to taste
• 1 cup arborio rice
• 4 cups chicken broth
• 20 ounce bag mixed vegetables
• 1 cup shredded cooked chicken
• 1/2 cup parmesan cheese
• 1 cup cream

Instructions

Instant Pot Directions

1. Turn on the Instant Pot and select the "Sauté" function. Once hot, add the olive oil.

2. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.

3. Add other seasonings and herbs.  Parsley, rosemary, thyme, salt, and pepper.

4. Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.

5. Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.

6. Add diced chicken and mixed vegetables.

7. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.

8. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.

9. Parmesan cheese until the cheese has melted, followed by the cream. Stir until the risotto is creamy and well combined.

10. Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.

Stovetop Directions

1. In a pan or Dutch oven, over medium-high heat, add olive oil, onion, garlic, and seasonings and cook until the onions are translucent.

2. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.

3. Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked through about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

4. Once the rice is cooked to your desired consistency, stir in the cooked chicken and mixed vegetables. Cook for an additional 2-3 minutes until the chicken and vegetables are heated through.

5. Remove the skillet from the heat and stir in the grated Parmesan cheese and cream or milk until melted and incorporated.

If you liked this recipe, you should also try

Asparagus and Lemon Risotto 

Chicken Alfredo Stuffed Hawaiian Rolls 

Hashbrown Chicken Pot Pie Casserole 

Did you make this easy Chicken Pot Pie Risotto? Did you make it on a stovetop or in your pressure cooker?  I would love to hear how it tuned out for you!  Please comment below this blog post or tag me on social media and let me know how this recipe worked out for you!  You can find me on Facebook, Instagram, Pinterest, and Twitter.