Chicken Pesto Risotto

Chicken Pesto Risotto


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Are you curious on how to make Risotto? With this recipe, you’ll be a Risotto making pro with the help of Instant Pot. You’ll have less cooking time and more eating time with this Chicken Pesto Risotto recipe.

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Time needed

5 min preparation + 10-15 min cooking

Serving Size / Yield

2 servings


  • 1 tablespoon of vegetable oil
  • 1 tablespoon of salted butter
  • 1 yellow onion, chopped
  • 2 cups of Arborio rice
  • 5 cups of chicken broth
  • 1 tablespoon of granulated sugar
  • 2 tablespoons of lemon juice
  • 1 cup of premade pesto sauce
  • 1 lb. of premade shredded chicken
  • ½ cup shredded mozzarella cheese, optional

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Place the butter and oil to the instant pot and set the setting to “sauté”. Add the onions to the pot and cook the onions for 5 minutes or until they are softened and translucent.
Add the Arborio rice to the softened onions and mix it together with the onions for 1 minute. Then, add the chicken broth, lemon juice, and sugar and give it a good stir.
Secure with a lid and place the setting on “Pressure” high pressure for 6 minutes. When the rice is done cooking, quickly release and remove the lid.
Gently stir as the sauce thickens. Add in the premade pesto sauce into the rice and let it rest for 5 minutes on the “keep warm setting”. Once the 5 minutes are up, add in the premade shredded chicken and place it on the same setting for 8-10 minutes. Top with mozzarella cheese, then serve.

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