Recipes Main Dishes Rice Risotto Recipes Instant Pot Chicken Pot Pie Risotto 4.5 (2) 2 Reviews 2 Photos This risotto is extremely comforting and has a similar flavor to a chicken pot pie. The best part is that it cooks in an Instant Pot! Submitted by thedailygourmet Updated on February 17, 2023 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 45 mins Additional Time: 25 mins Total Time: 1 hr 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 tablespoon olive oil 1 tablespoon butter 2 (5 ounce) boneless skinless chicken breasts, diced ⅓ cup diced onion ¼ cup Chardonnay wine 1 ¾ cups chicken broth, divided 1 cup Arborio rice 1 tablespoon Chardonnay wine ¾ cup corn ¾ cup peas ¾ cup heavy whipping cream ⅓ cup freshly shaved Parmesan cheese ¼ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon dried marjoram ⅛ teaspoon salt ⅛ teaspoon ground black pepper Directions Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode. Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot. Insert an elevated trivet into the pot. Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately. I Made It Print Nutrition Facts (per serving) 553 Calories 27g Fat 51g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 553 % Daily Value * Total Fat 27g 34% Saturated Fat 14g 72% Cholesterol 117mg 39% Sodium 850mg 37% Total Carbohydrate 51g 18% Dietary Fiber 2g 5% Total Sugars 2g Protein 23g 46% Vitamin C 2mg 2% Calcium 122mg 9% Iron 2mg 8% Potassium 245mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.