If you love chicken Alfredo, you’ll love the creamy texture of this easy Instant Pot Chicken Alfredo Risotto! This recipe takes less than 30 minutes to complete.

Where does risotto originate?

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

1 lb chicken breast, diced

1½ cups Arborio rice– which is “risotto rice.”

One medium onion or three shallots chopped

Two teaspoons of minced garlic

2 cups chicken broth or chicken stock

1 cup heavy cream

½ cup grated Parmesan cheese

Two tablespoons butter

Two tablespoons of olive oil

One teaspoon of Italian seasoning

Salt and black pepper to taste

Fresh parsley (optional, for garnish)

Optional Ingredients: You can use leftover or rotisserie chicken instead of boneless, skinless chicken breast.  You can add more of your favorite ingredients to make this your own.  Mushrooms, white wine, peas, basil,  spinach, or another protein like turkey or seafood will taste delicious with this meal.

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

Equipment: Instant Pot, pressure cooker, or large saucepan if you make this over the stove.

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 chicken chunks to the bottom of the pan and saute until cooked through. Chicken is cooked through once it reaches an internal temperature of 165 degrees.
4. Add other seasonings.
5. Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.
6. Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.
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 Parmesan cheese and fresh parsley if desired.

Stovetop directions

1. Add olive oil, butter, onion, garlic, and seasonings to a pan or Dutch oven over medium-high heat 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. Add the warm chicken broth to the skillet, stirring frequently, one ladleful at a time. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked, 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. Cook for 2-3 minutes until the chicken and vegetables are heated.
5. Remove the skillet from the heat and stir in the grated Parmesan cheese and heavy cream until melted and incorporated.

Storage: Leftovers can be stored in an airtight container in the fridge for up to a week or in the freezer for three months. They can be reheated in the microwave or over the stove.

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Chicken Alfredo Risotto

If you love chicken Alfredo, you'll love the creamy texture of this easy Instant Pot Chicken Alfredo Risotto! This recipe takes less than 30 minutes to complete.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 small onion chopped
• salt to taste
• pepper to taste
• 1/2 teaspoon Italian seasoning
• 1 pound chicken breast diced
• 4 cups chicken broth or chicken stock
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese

Instructions

Instant Pot Instructions

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

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

3. Add chicken chunks to the bottom of the pan and saute until cooked through. Chicken is cooked through once it reaches an internal temperature of 165 degrees.

4. Add other seasonings. 

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

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

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 Parmesan cheese and fresh parsley if desired.

Stovetop Instructions

1. Add olive oil, butter, onion, garlic, and seasonings to a pan or Dutch oven over medium-high heat 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. Add the warm chicken broth to the skillet, stirring frequently, one ladleful at a time. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked, about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

4. Stir in the cooked chicken once the rice is cooked to your desired consistency.  Cook for 2-3 minutes until the chicken and vegetables are heated.

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

If you like this recipe, you should also try:

Chicken Pot Pie Risotto 

Risotto Carbonara 

Lemon and Asparagus Risotto 

Beef Sandwiches

Instant Pot Pasta Puttanesca

Did you make this easy Chicken Risotto?  I would love to hear how it turned out for you!  Please comment below this blog post or tag me on social media and let me know how it turned out for you.  You can find me on Facebook, Instagram, Twitter, and Pinterest.