Lemon Chicken Risotto prepared in a pressure cooker is a delightful way to use leftover chicken (or a rotisserie chicken) to make an easy but hearty meal.

This no-stir Lemon Chicken Risotto is made quickly and easily in the pressure cooker for a flavorful easy meal

risotto in a bowl next to an Instant Pot with text overlay "lemon chicken risotto in a pressure cooker"

Traditionally preparing risotto involves adding small amounts of liquid to toasted rice and stirring repeatedly until it is absorbed, over and over again. This process releases the starch from the rice resulting in a creamy sauce.

But, we don't always have time for that! This version speeds things up a number of ways:

using pre cooked chicken (store bought rotisserie or leftover from another meal)
cooking in a pressure cooker (electric or stove top)

I also borrowed a trick I picked up years ago to make it extra creamy without all of the stirring. Mix the rice and chicken broth quickly before cooking and then strain to separate. The starch washes off of the rice and is stored in the chicken broth.

More Repurposed Rotisserie Chicken Recipes from #OurFamilyTable

Make meals easy by picking up a rotisserie chicken at the store and creating one of these dishes from my favorite bloggers:

Repurposed Rotisserie Chicken

Buffalo Chicken Pasta Salad from A Kitchen Hoor's Adventures
California Chicken Club Wrap from Palatable Pastime
Chicken Pesto Stuffed Peppers from Jolene's Recipe Journal
Dill Pickle Chicken Salad from Cheese Curd In Paradise
Easy Chicken Enchilada Casserole from Karen's Kitchen Stories
Easy Lemon Chicken Risotto from That Recipe
White Chicken Enchiladas from Jen Around the World

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Lemon Chicken Risotto

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Ingredients

1 cup Arborio rice
1¾ cups chicken broth
¼ cup dry white wine
1 tablespoon extra virgin olive oil (divided)
2 tablespoons butter
½ medium yellow onion (chopped)
½ teaspoon garlic powder
1 teaspoon dried thyme
1-2 cups cooked chicken (shredded or chopped)
1½ cups Parmesan cheese (freshly grated)
3 tablespoons fresh parsley (chopped)
1 tablespoon fresh lemon zest (preferably organic)
2 tablespoons fresh lemon juice
additional freshly grated Parmesan cheese (for serving)

Instructions

Place a metal strainer over a medium bowl. In a 4 cup measuring cup (or another bowl) combine rice, wine and broth. Stir a few times then pour through the strainer to separate the rice from the liquid. Set aside.
Turn electric pressure cooker to "saute" or heat a stove top pressure cooker over medium high heat.
Add olive oil and butter. When butter is melted add chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the onion is soft and begins to develop some color, about 4-5 minutes.
Add the rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Don't worry if the rice sticks a little.
Add about ¼ cup of the reserved liquid and deglaze the pan by gently scraping with a spatula to remove browned bits from the bottom.
Reduce the liquid to about half. Add chicken and remaining liquid and stir a few times to combine.
Cover and lock the lid into place. Pressure cook on high for 6 minutes.
When cook time is complete, do a quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid.
Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine.
Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed. Stir one more time then serve with additional grated Parmesan cheese on the side.