lemon chicken risotto

Instant pot lemon chicken risotto is going to become a family favorite easy meal, and this traditionally labor intensive dish becomes a no-stir risotto by making it in an instant pot!

Instant Pot Lemon Chicken Risotto

tbsp salted

lb. boneless (skinless chicken breast,

yellow onion (medium, diced)

garlic (finely chopped)

dry white wine

lemon (juice of 1)

arborio rice (or other short grain rice)

tsp sea salt

stock

parmesan cheese (shredded,

parsley

lemon

Place 2 tablespoons of butter in your Instant Pot and press saute.  Once the butter has melted, add the onions and saute, stirring occasionally, for 5 minutes or until caramelized.

Add garlic cloves and chicken and saute for 2 minutes.

Add white wine and lemon juice to deglaze the pot, scraping any brown bits with a wooden spoon.  Add rice and stir to combine.

Add the salt and stock.  Stir.

Secure the lid with the steam vent in the sealed position.  Press manual and set on high pressure for 6 minutes.

Once the timer sounds, press keep warm/cancel.  Allow the Instant Pot to naturally pressure release for 10 minutes.  Using an oven mitt, do a quick release.  When the steam venting stops and the silver dial drops, carefully open the lid.

Add the remaining butter and the parmesan, parsley and lemon zest, then quickly stir until the butter and parmesan are fully mixed in.  Allow the mixture to rest for 10 minutes.

Serve, garnished with shredded parmesan and chopped fresh flat-leaf parsley.

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Use your Instant Pot to make this insanely delicious healthy instant pot creamy chicken gnocchi soup the whole family will enjoy.

Instant Pot Healthy Chicken Gnocchi Soup

Lemon Chicken Risotto

boneless, (skinless chicken thighs)

salt

garlic powder

lemon pepper seasoning

olive oil

unsalted butter

arborio rice

garlic cloves, (minced)

chicken stock, (warmed)

lemon zest

scallions,

parmesan cheese

fresh chopped basil, (plus extra for topping)

fresh chopped parsley, (plus extra for topping)

salt and pepper

lemon wedges

Pat the chicken completely dry with paper towels. Season with the salt, garlic powder and lemon pepper. Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken and plate it on a cutting board. Once cool, slice into pieces.

With the saucepan still hot, add the butter. Add the rice and stirring often, toast the rice until it&#8217;s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear &#8220;hydrated&#8221; &#8211; and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.

Stir in the scallions, lemon zest, parmesan, basil and parsley. Taste and season the rice additionally, more salt or pepper if needed. This will differ on the salt level in your stock, so don&#8217;t be afraid to add more. Stir in the sliced chicken. Serve immedaitely with extra chopped herbs on top and lemon wedges on the side.

Top 2 lemon chicken risotto recipes from across the web

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Instant Pot Lemon Chicken Risotto

Lemon Chicken Risotto

Top 2 lemon chicken risotto recipes from across the web

The most viewed lemon chicken risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lemon Chicken Risotto

Lemon Chicken Risotto

The most viewed lemon chicken risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine