Pressure Cooker Chicken Risotto

Pressure Cooker Chicken Risotto


  • 600g chicken thigh fillets, cut into 3cm pieces. 
  • 2 tablespoons olive oil. 
  • 2 tablespoons butter. 
  • 1 brown onion, finely chopped. 
  • 2 garlic cloves, minced. 
  • 1 1/2 cups risotto rice. 
  • 1/2 cup white wine. 
  • 4 cups chicken stock. 
  • 3/4 cup grated parmesan.


  1. Set Pressure cooker to sauté, add 1 tablespoon of olive oil then cook chicken for 3-4 minutes or until well browned then remove it. 
  2. In the same cooker, heat the remaining oil. Add onions and garlic and stir for 5 minutes or until the onion is tender. 
  3. Add in the rice and stir it for another 5 minutes. Add in back the chicken with the wine and stock. Secure the cooker lid and set the pressure cooker to a high-pressure option.
  4. Cook for 5 minutes. Carefully open the steam release. Remove the lid serve when the steam has been released. 
  5. Add in parmesan cheese and butter. 
  6. Stir very well for a few minutes until everything is combined, close the lid for 5 minutes to let the rice absorb the liquids.
  7. Serve warm

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