Chicken and Pancetta Risotto with black pepper and lemon
By :Instant Pot Staff
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Votes: 26
Rating: 4.58
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Broth, Rice
Prep Time 10 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 2 cloves garlic chopped
  • 3.5 ounces butter
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste, plus garnish
  • 2 ounces pancetta diced
  • 10.5 ounces chicken diced
  • 10.5 ounces Arborio rice
  • 4 tablespoons parmesan grated, plus additional for garnish
  • 1/3 cup white wine
  • 3 1/4 cups chicken stock
  • 1 tablespoon fresh thyme
  • lemon zest for garnish
  • basil leaves for garnish
  • 1/2 small onion
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Broth, Rice
Prep Time 10 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 2 cloves garlic chopped
  • 3.5 ounces butter
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste, plus garnish
  • 2 ounces pancetta diced
  • 10.5 ounces chicken diced
  • 10.5 ounces Arborio rice
  • 4 tablespoons parmesan grated, plus additional for garnish
  • 1/3 cup white wine
  • 3 1/4 cups chicken stock
  • 1 tablespoon fresh thyme
  • lemon zest for garnish
  • basil leaves for garnish
  • 1/2 small onion
Votes: 26
Rating: 4.58
Rate this recipe!
Instructions
  1. Press Sauté to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 2 tbsp of the butter to the pan. Sauté the onion, garlic, pancetta and chicken for about 2 minutes.
  2. Stir in the rice, season well. Add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
  3. Press the Manual cooking button and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
  4. At the end of the cooking time, quick release the pressure. Stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
  5. Serve topped with extra parmesan, freshly ground black pepper, grated lemon zest and basil leaves. Enjoy!
23 replies
  1. Alsowithu2@yahoo.com
    Alsowithu2@yahoo.com says:

    This was simple, quick, delicious and very well received by the pickiest of my children and geandchildren. I added extra garlic – but pretty much followed the rest of the recipe (unusual for me).

  2. Gruchyfamily
    Gruchyfamily says:

    Something this easy shouldn’t taste this great!

    I’ve made risotto the traditional way many times and this tasted just as good and was so easy.

    4th thing I’ve made in the Instant Pot and it might be my favourite!

  3. Allana
    Allana says:

    Honestly the best and easiest risotto ive ever made, elicits a European feel, dont skip the lemon zest-it elevates the dish & feels slightly posh. You wont be disappointed.

  4. Mproulx9
    Mproulx9 says:

    Easiest dish I’ve made in the instant pot. Absolutely wonderful creamy ristotto! Everyone loves when I make this dish. One side note, it calls for onions, but they arent on the list of ingredients.

  5. Sammylc13
    Sammylc13 says:

    I love using this recipe as a base. I half it for a side dish and omit the meat. Taste great and is so easy to make. Literally, the hardest part is grating the cheese. I’m not sure if it has been fixed but the ingredient list doesnt mention an onion but the steps do. Also, it would be great if it weren’t in half metric and half english units. I end up having to convert the butter to tablespoons, weigh the rice, and messure the stock.

  6. Spellady08
    Spellady08 says:

    This was my first insta pot recipe and I’m definitely a newbie, but it turned out amazing. My only complaint was that half of the ingredients were in grams, and I had to convert first to see how many ounces I was supposed to buy. Not sure why they wouldn’t make all ingredients in the same metric system. Also, I have a duo plus, and there’s a part in the recipe that says to press the ‘manual’ button but my model doesn’t have that, so I was freaking out a bit but then just pressed rice.

  7. Cecile
    Cecile says:

    I am making this risotto tonight. The recipe mentions onion yet I
    don’t see it listed with the other ingredients. How much onion shall I use?

    Thanks.

  8. Skemp
    Skemp says:

    My first time using the instant pot. As others said… why wasnt onion on the shopping list. Also rice was in ounces? A bit odd for a basic recipe. Had to guess. Dock one star for poor instructions. Used a little onion powder. Pretty easy and tasted good. Everyone liked it. My first time using the instant poy

  9. Big al
    Big al says:

    Made this last night and turned out awesome will make sgain but adding mushrooms. Easy recipe also eyeryone at dinner table loved it.

  10. Knifetales
    Knifetales says:

    For those without a scale, a cup of rice weighs 7oz. or 200g.

    My chicken is leftovers from a roast chicken a couple of nights ago, so I didn’t add until after the rice was cooked. Add right after removing the lid, it gets plenty warm.

  11. Joaquin Guerrero
    Joaquin Guerrero says:

    Wow wow WOW! My first dish made with this instantpot was a huge hit! I used 1/2 yellow onion and that was perfect! I also used lemon pepper instead of regular pepper to give it a little extra zing! Definatly a fabulous addition to my repetoire!

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