Instant Pot Chicken Thighs With Risotto
These Instant Pot Chicken Thighs with Risotto are my new favorite Instant Pot recipe! The risotto is really creamy and flavorful without any of the effort. And the chicken is so tender and tasty – truly comfort food at its best.
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Happy New Year my friend! How were your holidays?
By chance did you get an Instant Pot for Christmas or Hanukah or just because they were on sale?
I sure hope so because I’m coming at you with a new and extremely delicious instant pot recipe today!
It’s Instant Pot Chicken Thighs With Risotto! The king of all chicken and spinach recipes, it’s a ridiculously delicious one-pot meal ready in 30 minutes!
Plus, there’s no stirring involved in the mushroom risotto. Ahhh-mazing!
Instant Pot Risotto = a major time saver!
If you know how to cook risotto “the traditional way,” then you know what I’m talking about: It’s 30-45 minutes of adding hot liquid and stirring constantly.
Don’t get me wrong – it’s sooo good and all that laboring over a hot stove is totally worth it.
But now you don’t have to – just dump, push start, and abracadabra… the most comforting, cheesy and delicious instant pot risotto and chicken ever!
All the amazing deliciousness without any of the work.
Let’s just all take a moment of silence and gratitude for this amazing miracle pot… and your new favorite risotto recipe.
…
Thanks for indulging me.
Now let’s talk about this tasty chicken thigh and risotto combination.
Chicken Thigh Recipes
This is literally the best chicken thigh recipe I have ever made.
When it comes to chicken I don’t like to discriminate. I like it all. Chicken breast, chicken thighs, chicken legs, oh and especially chicken wings. Honestly, 90 percent of the time we eat boneless skinless chicken breasts because it’s healthier, but now and then a whole roasted lemon thyme chicken or some grilled rosemary lemon chicken thighs are in order.
The B man would always gravitate toward “dark meat,” so this instant pot chicken recipe is one of his favorites.
I am using skinless bone-in chicken thighs today. Here’s why… one thing the Instant Pot doesn’t do during the pressure cycle is create a crispy skin on chicken. So I figure why have skin if it isn’t going to be crispy and amazing? Thus I went with a skinless chicken thigh recipe.
I do on the other hand have an appreciation for meat on the bone and the extra flavor it gives off while it’s cooking. So I did use bone-in chicken thighs. You could make this work as a boneless chicken thigh recipe if that was your preference, or even thin boneless skinless chicken breasts.
Chicken thighs or chicken breasts it doesn’t really matter, with the white wine risotto and sautéed mushrooms it’s one amazing combination.
Let’s talk about how this yummy dish comes together.
How To Make Instant Pot Chicken Thighs:
Now for the new all-time favorite chicken and spinach recipe in my home:
First, turn your IP to sauté mode. (I used the Instant Pot Duo 6 Quart for this recipe.) Add a little olive oil and allow it to get nice and hot. Add your sliced mushrooms and saute them for 3-4 minutes, stirring once to brown on both sides. Use a slotted spoon to scoop them out and set aside.
(Side note: some people have strong opinions about which types of mushrooms are best for risotto. I’m using button mushrooms in this recipe.)
Season your chicken with salt and pepper, add a bit more olive oil, and sear on both sides for about 3 minutes per side. Then remove them from the pot and set aside.
Add a little more olive oil if needed, then sauté the chopped onion and minced garlic for 3-4 minutes.
Add butter and scrape loose any browned bits on the bottom and sides of the inner pot, then stir in rice and cook for 2 minutes.
Add in the dry white wine and bring it to a simmer for 3 minutes.
Then add chicken stock, sautéed mushrooms, 1/2 teaspoon salt and pepper, seared chicken thighs, lock the lid, and pressure cook for 7 minutes.
Allow the pressure to naturally release for 5 minutes, then do a manual release of any remaining pressure. Use a meat thermometer to make sure the chicken reaches an internal temperature of 165 degrees.
Remove the chicken, then stir the Parmesan cheese, parsley and baby spinach into the risotto, and serve warm with the chicken.
Instant Pot Chicken Thighs With Risotto – A comforting and delicious meal ready in no time at all!
An easy chicken and spinach recipe… and a ridiculously delicious gluten-free one-pot meal that’s ready in 30 minutes!
- 2 tablespoons olive oil
- 8 ounces button mushrooms, thinly sliced
- 6 bone-in skinless chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup arborio rice (Italian style rice)
- 1 cup dry white wine (or vermouth)
- 2 cups chicken stock
- ½ teaspoon salt and pepper, plus more for seasoning the chicken
- ½ cup Parmesan cheese, grated
- 1/3 cup Italian parsley, finely chopped
- 3 ounces baby spinach
Set the Instant Pot to sauté mode. (I used the Instant Pot Duo 6 Quart for this recipe.) Add 1 tablespoon of oil and brown mushrooms for 3-4 minutes.
Remove the mushrooms. Season the chicken thighs with salt and pepper, add another tablespoon of olive oil to the inner pot, and sear chicken about 3 minutes a side then remove and set aside.
Add onions and garlic, and cook about 3-4 minutes.
- Add the butter and work the brown bits off the bottom of the pot so they do not burn. Then stir in the rice and cook for 2 minutes.
- Pour in dry white wine and simmer for 3 minutes.
Add in the sautéed mushrooms, chicken stock, and a 1/2 teaspoon salt and pepper, then stir. Place chicken on the top.
Close the lid and set to manual high pressure for 7 minutes. It will take about 7 minutes for the IP to come to pressure.
- Once the cook time has completed, allow pressure to naturally release for 5 minutes then manually release by carefully moving the pressure valve to the “Venting” setting. The internal temperature of the chicken should be at least 165 degrees.
- Remove the chicken from the pot and stir the cheese and parsley into the rice.
Stir the spinach in, and serve warm with chicken.
If not everyone wants spinach, just keep the spinach out and add it to individual portions when you are plating the meal.
PS: if you’re still debating about the Instant Pot, check out my latest Instant Pot Review!
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Lisa D. says
Hi ! This recipe sounds amazing! If I want to just cook the chicken thighs and spinach without risotto, what else do I leave out?
Bryan says
Hi Lisa, Here’s what I would suggest… brown the thighs as the recipe states. Then turn the IP off and remove them from the IP. Add 1 cup of chicken stock or water to the IP. Next, place the trivet in the bottom of the IP and add the thighs back in. Pressure cook for 6 minutes then allow for a 5-minute natural pressure release and then release the rest of the pressure with a quick manual release. Remove the thighs and the trivet from the IP. Add the spinach to the liquid in the bottom of the IP and stir for a minute. Then remove the spinach with tongs or a slotted spoon. Good luck!
Laura says
This was delicious! I was too lazy to brown the chicken first and just threw it in there raw – still perfect!
holly says
Yayyy!! That’s so awesome to hear, Laura! Thanks so much!
Lynda says
Some of the best risotto I’ve ever had. Thank you for this recipe.
holly says
Wow – that’s high praise! Thanks so much, Lynda!
Julie says
This was awesome. Super tender chicken and risotto was full of flavor!
holly says
Thanks so much, Julie! It’s great to hear how much you enjoyed this recipe – thanks for sharing your feedback!
Sharon says
How do you think this recipe would be with boneless skinless chicken thighs? Any adjustments necessary?
holly says
Hi Sharon, I think it would be great. You probably don’t need to cook the chicken as long so you could shave 1 minutes off the pressure cook time. Hope that helps!
Carolyn says
What if I cut the recipe in half, would the cooking time change?
holly says
Hi Carolyn, I do think halving this recipe would work. The main thing to think about when halving a recipe is to make sure there is always enough liquid after you halved it to bring the pot to pressure. With this recipe there is. And I would leave the cook time the same. Good luck!
Lynn says
Hi! How long is cook time if using boneless chicken breasts instead of bone-in thighs?
holly says
Hi Lynn, I would probably keep the cook time the same because you don’t want to over cook the risotto. But I would cut the chicken breasts in half (or thirds if really big) to create smaller cutlets. Be sure to use a meat thermometer to make sure the chicken breasts reach 165 degrees when finished cooking.
Eric says
This was a great straight forward recipe! Only my second try with the IP and this made the purchase completely justified 🤗 thanks again!!!
holly says
That’s so awesome, Eric! Thanks so much! It’s one of our favorite Instant Pot meals!
Gina L. says
I don’t usually leave a comment before I make a recipe, but I wanted to give you a shout out for the good advice you gave in another comment! You told the reader that is interested in doubling the recipe to actually decrease the cook time, not increase it. So often people give the opposite advice and it’s always a red flag for me. I cook for a crew so I double most recipes and can attest to the need to decrease the cook time for rice or pasta dishes. You clearly know your stuff. I haven’t visited your blog before but now I’ll surely be checking out your other recipes in addition to trying this one! Thanks so much!
holly says
Thanks so much for your kind words, Gina! I’m truly speaking from experience and I guess thinking through the fact that the IP will take longer to pressurize so it will actually cook the food longer than normal. I’m so glad you found my site and I’m looking forward to hearing your feedback about my recipes! Thanks again!
Jay Smith says
Wow Wow Wow, Loved it. I did not nave thighs by themselves but had defrosted two leg quarters while deciding on what to make. found some risotto dishes for breasts before my search for thighs found you.
GLAD I DID. worked perfectly fine with the leg quarters. I separated the drum from the thigh. great meal will be on my when I entertain list.
I ate to much. can’t wait for lunch tomorrow. the extra wine is an added plus.
holly says
Yayyy! I love this response, Jay! I’m so glad you enjoyed the recipe, it is my families favorite IP meal! And Yes – the extra wine is a great bonus and goes so good with this dish!😄 Thanks so much!
Jay Smith says
Hi Holly, I loved the thigh recipe as you know. And please don’t feel like you need to post this at all it is for you. I live in the US Virgin Islands on my boat, I cook primarily with my instant pot, Air fryer and grill.
I had leftover baby spinach and cheeses as well as some mushrooms and onion. so I thought to my self. Self that was good let’s try it with FISH, the island has a lot of fish.. anyway, i used some fish stock i had instead of chicken, and used two whole blue runners taking the heads off this time.
I must say DON’T DO IT. It was not good the fish did part from the bones nicely but the flavors well… less than desirable, the fish will enjoy it.
I will try the risotto with vegetable stock for my vegetarian friends I am sure that will be fine. Perhaps add some additional veggies.
Thanks for your time would love to create your green Verde soup in the instant pot. no stove top here.
Also would have loved to have provided an image of my recreation of your creation but not able to upload here.
Kati says
Should I shorten my time for using boneless?
holly says
Kati, It’s not necessary but you can shorten it by 1 minute and it will be fine.
Caroline says
Honest review – dinner was tasty, but the chicken did not have much flavor aside from the risotto. Also, the risotto was extremely creamy and not at all al dente as it should be. It was my first time making risotto in an instant pot, and that might just be how it will come out when you don’t take the time to make it the traditional way.
holly says
Hi Caroline, If you want the risotto to be less creamy I would recommend using less liquid. It will come out a bit more dry. I’m curious – did you use the white wine for the recipe or just the chicken stock. The white wine is truly the key ingredient to giving this dish its delicious flavor. I think an oaky chardonnay works best. Take care!
Jessica says
How would the time adjust for frozen chicken thighs? I forgot to defrost my chicken, 🙁
holly says
Oh no, sorry about that Jessica! Frozen thighs will need more time that the risotto needs so you shouldn’t cook them together. Here are your options… 1) Season and cook the thighs by themself (no saluting them) for 15 minutes of pressure – quick release. Then cook the rice with as specified in the recipe by it self. or 2) defrost that chicken and make the meal tomorrow.
Kerri says
Have you substituted chicken breast? If so, how would the recipe change in time?
holly says
Hi Kerri, I haven’t tried chicken breasts with this recipe but they should work fine. Just try to use breasts that are on the smaller side. The really big ones might take longer to cook. And be sure to temp the chicken with a meat thermometer to be sure it’s cooked to 165 degrees. Let me know how it goes! Good luck!
Jaime says
I have made this multiple times for my family and guests and it has always been a huge hit! The risotto is basically dessert and the chicken thighs are so moist and flavorful!
holly says
I love hearing that, Jaime! Thank you so much! I feel like it’s one of those dishes that seems like you did a ton of work because it’s so good but in reality it’s ridiculous easy.
Terry says
Hi, I was just wondering if I could substitute more broth for the white wine? I want to make this tonight but do not have wine.
holly says
Hi Terry, yes – you can swap out the wine for broth. It will still be very delicious.
Sarah Hutson says
I have a slow cooker not an Instant Pot. Could I still do this in the slow cooker? How long and what setting? Thanks.
holly says
Hi Sarah, I’m not sure – I’ve never tried that before. You could search for slow cooker risotto and chicken recipes.
Tricia says
I made this tonight for dinner and I absolutely loved it! Thank you for the wonderful recipe!
holly says
Hi Tricia! I’m so glad you enjoyed the recipe! Thanks so much for taking the time to let me know. Take care!
Sirena says
I made this a couple weeks ago – huge hit! I’ll be making again this week but for a bigger crowd – any tips on doubling the recipe?
holly says
Hey Sirena, I’m so glad you enjoyed it! About doubling the recipe… because the IP will require more time to come to pressure because it’s fuller you actually may need to decrease the pressure cook time by 1 -3 minutes so the risotto isn’t mushy. I think the chicken thighs should be fine because they are browned and partially cooked before pressure cooking. Be sure to use a meat thermometer and temp your chicken to make sure it reaches 165 degrees. I’d love to hear how it turns out – good luck!
Debbie says
One word….. OUTSTANDING!
holly says
You’ve made my day! Thank you, Debbie!
Jj says
I don’t eat mushrooms alas. Any suggestions for replacements or will it still work if I just leave them out. Thanks!
holly says
It will still work without the mushrooms. They give off a little liquid so maybe just add a few extra tablespoons of chicken stock. Good luck!
Margy says
Is there something else instead of mushrooms I could use? I am allergic to them. Thanks
holly says
Hey Margy, I would just leave the mushrooms out completely. The dish will still be amazing!
Kathryn @ Family Food on the Table says
I’m adding this to my must-make list for my new Instant Pot! I know my whole family will love it!
holly says
Yayyy! I love hearing that, Kathryn! Thanks so much!
Erin @ Suburban Simplicity says
I haven’t thought about cooking risotto in the IP! I love the idea of not slaving over the stove waiting for it to cook!! Great recipe!