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A bowl of rotisserie chicken risotto, topped with shredded chicken, peas, fresh mozarella, and a bay leaf.

Instant Pot Chicken Risotto Recipe

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5 from 2 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings 1x


Instant Pot Rotisserie Chicken Risotto. A loaded main dish risotto, using a store-bought rotisserie chicken for both the broth and the shredded meat.



Rotisserie Chicken Broth

  • 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
  • Juices from the rotisserie chicken container
  • 1 onion, peeled and halved
  • 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
  • 1 stalk celery, cut in half
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • 8 cups water

Rotisserie Chicken Risotto

  • 2 tablespoons butter
  • 1 small onion, minced
  • ½ teaspoon fine sea salt
  • 2 cups Arborio rice (Or Carnaroli or Vialone Nano rice)
  • ¼ cup white wine (optional)
  • 4 cups Rotisserie chicken broth (from above, or use store-bought low-sodium broth)
  • 1 teaspoon fine sea salt (skip if using store-bought broth)
  • 4 ounces (½ cup by volume) julienned sliced sun-dried tomatoes (drained if oil packed)
  • 2 shredded cooked chicken breasts (from the rotisserie chicken, above)
  • 2 tablespoons butter, cut into 1 tablespoon pieces
  • 6 ounces petite frozen peas (about 1 ½ cups by volume), rinsed to remove any ice
  • 6 ounces fresh mozzarella, sliced

  • Slivered basil for garnish


  1. Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the Instant Pot or pressure cooker, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set 4 cups aside for the risotto. (Refrigerate or freeze the extra broth for another meal - or a second batch of risotto.) If you’re reusing the Instant Pot liner, wipe it out with a paper towel before continuing.
  2. Sauté the onion and rice: Melt the 2 tablespoons butter in an Instant Pot set to sauté mode (medium heat in a stovetop pressure cooker). Add the onion and sprinkle with ½ teaspoon salt. Sauté until the onion softens, about 3 minutes. Stir in the rice and cook, stirring and scraping the bottom of the pot occasionally to make sure nothing is sticking, until it the rice turns translucent at the edges, about 5 more minutes.
  3. Simmer the wine (optional): Pour the wine into the pot, bring it to a simmer, and simmer for 1 minute, scraping the bottom of the pot with a flat-edged wooden spoon to make sure the rice isn’t sticking.
  4. Load up the pot: Pour in the broth. Stir in 1 teaspoon salt, the sun dried tomatoes, and half of the shredded chicken breast.
  5. Pressure Cook the risotto for 5 minutes with a Quick Release: Lock the lid, and cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker. (Use Manual Mode or Pressure Cook for an Instant Pot). Quick release the pressure, then carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  6. Stir in butter, steam the chicken and peas: Leave the pot in keep warm mode (or put a stovetop pressure cooker over low heat.) Stir the butter, frozen peas, and rest of the shredded chicken into the rice. Cover the pot (but don’t lock the lid) and let the residual heat steam the chicken and peas until they are heated through, about five minutes.
  7. Serve: Scoop the risotto into bowls, and top each bowl with a slice of fresh mozzarella (which will start to melt from the heat of the risotto), and a sprinkling of slivered basil. Enjoy!


If you use store-bought broth, watch out for “regular” chicken broth – it’s loaded with salt. If you can’t find low-sodium vegetable or chicken broth, use water.

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian