Instant Pot Chicken Marsala Risotto!! Talk about a culinary collision of two craved comfort foods and without all of the stirring!
Arborio rice, chicken, prosciutto, mushrooms, shallots, celery, garlic, sage and thyme all mingle perfectly with Marsala wine. Using a pressure cooker makes the risotto so creamy and keeps the chicken fall-apart tender.
Some recipes call for browning the meat and sautéing the vegetables in a separate pan then mixing them into the rice after it's cooked. I figure take advantage of the Instant Pot's sauté function to let everything get happy together and keep clean up to a minimum.
Here, the prosciutto, shallots, celery, garlic and mushrooms have caramelized. I would've shown a picture of the chicken browning before this if it weren't for all the steam fogging up the lens. 🙂
The rice was stirred in for a minute before deglazing the pot with the marsala. Once the rice absorbs most of the wine, it's time to return the chicken back to the pot, add the broth, and lock the lid.
After ten minutes of pressure cooking, you'll have a pot of creamy, rich and flavorful Chicken Marsala Risotto ready for the finishing touch of peas and freshly grated parm.
This is curl-up-on-the-couch kind of comfort food that comes together in a cinch and keeps you untethered from stirring at the stove. Enjoy!
Remember to PIN THIS to save the recipe for later!
This is my first Instant Pot recipe with more on the way! In the meantime, check out a few other slow cooker comfort food favorites!
- Ancho Chili Short Rib Tacos
- Shrimp Jambalaya
- Chicken Mole Stuffed Sweet Potatoes
- Pulled Pork Tenderloin
- Thai Beef Stew
- Taco Chicken Chili
Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates! Cheers!!
📋 Recipe
Instant Pot Chicken Marsala Risotto
Creamy, dreamy risotto meets tender chicken with rich marsala in this Instant Pot collision of two comfort food favs! And, no risotto stirring required!!
Print
Pin
Rate
Servings: servings
Calories: 471kcal
Equipment
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- 1 pound boneless, skinless chicken breasts , cut into 1-inch cubes
- 3 ounces prosciutto , chopped
- ¾ cup shallots , finely chopped
- ½ cup celery , finely chopped
- 10 ounces blend of fresh mushrooms , sliced (I used shiitake and cremini)
- 2 large garlic cloves , minced
- 1 ½ cups Arborio rice
- 2 tablespoons fresh sage , chopped
- 1 tablespoon fresh thyme leaves
- ⅔ cup dry marsala wine
- 4 cups chicken broth
- 1 cup frozen peas , thawed
- ½ cup parmesan cheese , freshly grated, plus more to pass
- Kosher salt and freshly ground pepper
Instructions
- Set the Instant Pot on “Sauté” and allow it to warm up. Add the butter when hot. Once butter has melted and bubbling, add the chicken. Season with salt and pepper. Brown on all sides, stirring frequently, about 5 minutes. Transfer chicken to a medium bowl and set aside.
- Add the prosciutto to the pot and cook until crisped, stirring frequently, 2-3 minutes. Stir in shallots and celery. Cook until softened, stirring frequently, 3 minutes.
- Add the mushrooms and cook until beginning to brown and soften, again stirring frequently, about another 3 minutes. Add the garlic and cook, stirring continually until fragrant, 1 minute.
- Stir in the rice, sage and thyme, and cook 1 minute, stirring constantly. Pour in the marsala and stir until it is mostly absorbed, and deglaze the bottom of the pot, about 3 minutes.
- Return the chicken to the pot, add the broth, stir well, and scrape down the sides. Cover the pot with the lid, lock it into place and turn the valve to “Sealing.” Set to “Manual” high pressure for 10 minutes.
- When the pressure cooking is complete, let the mixture rest 5 minutes before releasing the pressure. Turn the valve to “Venting” to manually release the steam.
- When the steam stops, carefully remove the lid. Stir in the peas and parmesan. Season with salt and pepper, to taste. Add additional broth or melt in some butter if you like the risotto thinner.
- Serve hot, passing additional parmesan cheese separately. Enjoy!
Notes
*Cook time includes time for Instant Pot to warm up, steam to build to seal the lid, and resting time after pressure cooking, about 15 minutes in total for these three steps.
Nutrition
Serving: 1 serving | Calories: 471kcal | Carbohydrates: 57g | Protein: 28g | Fat: 11g | Cholesterol: 63mg | Sodium: 907mg | Potassium: 846mg | Fiber: 5g | Sugar: 7g | Vitamin A: 376IU | Vitamin C: 26mg | Calcium: 157mg
Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!
AMALIA says
Can this be doubled then made ahead and reheated for a potluck?
Kim Peterson says
It can but you may need to add more broth when reheating if it seems dry. Enjoy!
Ira says
This turned out amazing. Such a flavorful, fragrant meal. Followed the recipe exactly, turned out just as I hoped.
Kim Peterson says
Awesome!! So happy to hear!
Tracie says
Just made this today, and I thought it turned out wonderful! The changes I made were minor: I added smaller amounts of dried herbs, instead of fresh. I also cooked it for 9 minutes on high pressure, instead of 10, and I didn't stir fry the chicken first. I have found that in most of my recipes, chicken has come out over cooked, so I decided to tweak the time a little. My family thought the dish was amazing and this recipe will definitely be added to my "favorites" collection.
Kim Peterson says
That's so awesome, Tracie!! So glad you tried it and all worked out to your family's liking. The tweaks you made make perfect sense. Take care! Kim