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Instant Pot Pesto Chicken Risotto

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Creamy no fuss and no stir pesto risotto with tender bites of chicken made quickly in your electric pressure cooker. 


  • 2 Tbsp butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups arborio rice
  • 4 cups chicken broth, divided
  • 1/3 cup pesto
  • 1 to 1 1/2 pounds chicken breasts, cut in half lenghtwise
  • Salt and pepper


  1. Turn your Instant Pot to saute. When the display says HOT add in the butter. Once butter is melted add in the onions and saute for 3 minutes. Add in the garlic and the rice. Stir for 1 minute. Then add in 1 cup of the broth and stir for 2 more minutes. Then add in the rest of the broth, the pesto and the chicken.
  2. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit there for another 10 minutes. Move the valve to venting. Open the pot and stir the rice. Use a spoon to break up the chicken.
  3. Salt and pepper the risotto and chicken to taste and then serve.


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot


  • Serving Size: 1/6 of recipe
  • Calories: 306
  • Sugar: 1 g
  • Sodium: 535 mg
  • Fat: 11 g
  • Carbohydrates: 42 g
  • Protein: 22 g