Chicken and Spinach Risotto in the Instant Pot

Creamy delicious risotto with chicken and spinach stirred right in sounds complicated, but it’s super simple with the help of an Instant Pot. This easy one pot meal is perfect for a weeknight dinner.

Instant Pot chicken and spinach risotto is a all in one meal that the whole family will love. It doesn’t take much effort, but still tastes amazing.

Risotto is the perfect comfort food. Usually the rich flavor and creamy texture require spending some time slowly adding liquid and doing lots of stirring.

This recipe gives you all the goodness with a fraction of the work. Using a pressure cooker makes it easy and you can’t tell you used a shortcut when you sit down to dinner.

Making Risotto in the Instant Pot

There is just something about a good risotto. It looks so simple but tastes fabulous.

If you have ever made it, you know it is a labor of love. It is not particularly complicated to make, but it does take time and attention.

Of course it is instantly worth it when you take the first bite. The mouthfeel is spectacular and the creamy goodness pulls you in.

This recipe keeps all of the good parts and takes away the babysitting of the pot. It’s a whole meal in one and once the prep is done you can set the timer and walk away.

It is not quite dump and go, but the little bit of time that goes into sweating the onions, browning the chicken, and toasting the rice using the sauté function is well worth it. The whole process is done in just a few minutes and you are paid back handsomely with the final texture and flavor.

After that is done, just deglaze the pan and add the liquid.  Set your instant pot and let the pressure cooking magic happen.

Just like with a pot of classic risotto, a bit of Parmesan cheese and a pat of fresh butter are added at the very end. That helps enhance the flavor and creamy finish.

Then all you have to do is serve it up. Be prepared to sit back and collect the compliments.

Tips and Tricks

Arborio rice is the best rice to use for this dosh, it gives that perfect texture. If you don’t have any, opt for another short grain rice if possible.

I have not tried it with a long grain rice personally. However I imagine it would still taste good, it will just lack some of that creamy finish.

Try using other vegetables besides spinach. The easiest way to be sure they aren’t over or under cooked would be to cook them separately and stir them in at the end.

Adding a splash of dry white wine adds such depth of flavor to risotto, but it’s not necessary. Just replace the wine with additional chicken stock and proceed, it will still be great!

Additional Recipes You May Enjoy

Mushroom risotto was the first risotto I made at home. It is savory, delicious and one of our favorites.

Creamy Tuscan chicken pasta is another great Instant Pot meal. It takes about 30 minutes from start to finish.

For a fun twist, try making farro instead. Farro with sausage and kale is an all in one meal that is easily made with the help of an instant pot.

4.86 from 47 ratings

Chicken and Spinach Risotto in the Instant Pot

Author: Carlee

Servings: 8 Servings

This chicken and spinach risotto is creamy and delicious. The best part is that this one pot meal is all done in an Instant Pot for a quick and easy dinner.

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Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Equipment

• 6-quart Instant Pot
• Instant Pot Sealing Ring 2-Pack – 6 Quart

Ingredients 

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For Chicken Risotto

• ▢ 2 Tablespoons butter
• ▢ 1 medium onion
• ▢ 1½ pounds boneless skinless chicken breasts
• ▢ 1 pound arborio rice
• ▢ 5 cups chicken broth
• ▢ 1 cup white wine or additional broth
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon sweet paprika
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ teaspoon garlic powder

For Finishing

• ▢ 10 ounces chopped spinach thawed and drained
• ▢ ⅓ cup grated Parmesan cheese
• ▢ 2 Tablespoons butter

Instructions 

• Finely dice onion.
  1 medium onion
• Turn Instant Pot on sauté. Place the butter in the pot and melt. Add diced onion and cook, stirring occasionally, until they are translucent. 
  2 Tablespoons butter
• Cut the chicken into bite sized pieces, about ½-inch cubes. Add to pot along with rice.  Cook until the chicken is lightly browned and rice is toasty. This should take about 5 minutes.
  1½ pounds boneless skinless chicken breasts, 1 pound arborio rice
• Use the wine, or a cup of broth, to deglaze the bottom of the pan. Then add the salt, thyme, paprika, pepper and garlic. Turn off the Instant Pot.
  1 cup white wine, 1 teaspoon salt, 1 teaspoon dried thyme, 1 teaspoon sweet paprika, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder
• Pour in the remaining broth.  Then place the lid on top, making sure the valve is closed. Cook on high pressure for 3 minutes. Allow pressure to naturally release for 7 minutes. Then manually release the remaining pressure. 
  5 cups chicken broth
• Stir in spinach, Parmesan cheese and remaining butter. Adjust seasoning to taste and enjoy!
  10 ounces chopped spinach, ⅓ cup grated Parmesan cheese, 2 Tablespoons butter

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Nutrition Information

Serving: 1Serving | Calories: 331kcal | Carbohydrates: 21g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1052mg | Fiber: 1g | Sugar: 2g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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