Get ready for my first proper Instant Pot cooking video!

I have done lots of baking related ones, and even shown you how to make my Instant Pot Keema Pie in videos but this quick little video will show you from start to finish, how to make a delicious Instant Pot Chicken, Pancetta & Mushroom Risotto.

I hope you enjoy the next 2 minutes viewing (scroll down for the rest of the post and recipe).

Phew, not so scary after all! I hope that little video was helpful – as always, let me know if there are recipe requests or videos you’d like me to add to my to do list.

Instant Pot Chicken, Pancetta & Mushroom Risotto

This risotto is a great way to use up bits and pieces of veg (you could even use bacon instead of pancetta if you have that in) and whatever little bits of meat are left after cooking a whole chicken in your Instant Pot.

Nice and frugal!

Plus it’s super filling. If you are especially hungry, you can up the rice to 175g and use 350ml stock but with all the lovely chicken and pancetta, you should be plenty satisfied with the recipe as it stands.

Instant Pot Chicken, Pancetta & Mushroom Risotto

After making many, many Instant Pot risottos now (most of which are thrown together wuth whatever meat, fish or veg I have in) there are a few tips I think are worthy of sharing:

    1. Making sure you deglaze the pot before pressure cooking really helps give an even cooking to the rice and prevents sticking to the bottom.
    2. Don’t underestimate the turning of the rice in the oil you start the recipe off with – it starts the process of cooking the rice and again helps prevent it sticking.
    3. Arborio rice is cooked to perfection (in my book perfection is al dente!) in 5 minutes – carnaroli seems to need longer, I find 7 minutes it best.
    4. If you prefer your risotto looser, add extra hot stock at the end of cooking rather than add it all in with the rice. It saves you having to wait an extra 10-12 minutes to reduce the stock if you add too much, to begin with.
    5. Leaving the pot to settle after it finishes cooking is important with rice (and pasta) dishes as their starch can bubble out the top if you do a QPR immediately.

Other than that, do use this recipe as a blue print for your own risotto creations. And don’t forget to comment below to tell me how you made my recipe your own.
Enjoy! x

4 from 1 vote
Instant Pot Chicken, Pancetta & Mushroom Risotto
Instant Pot Chicken, Pancetta & Mushroom Risotto

A super speedy and filling risotto made in just 5 minutes of pressure cooking in the Instant Pot! Don't forget to check out the video of the recipe 😀 

Course: Main Course
Cuisine: Italian
Servings: 2
: 764 kcal
Author: Just Jo
For the soffrito:
  • 1 rib of celery
  • 1 skinny leek, chopped and washed well
  • 2 cloves of garlic, peeled
For the risotto:
  • 100-125 g chopped pancetta
  • 200 g chestnut mushrooms, sliced
  • 150 g risotto rice (arborio)
  • 1 tsp dried sage
  • 60 ml Marsala wine (or extra stock)
  • 1-2 cooked chicken thighs, shredded (or use a small breast if preferred)
  • 400 ml stock
To finish:
  • Cracked black pepper
  • 1-2 tsp soft butter
  • 2-4 tbsp grated Parmesan cheese
  1. Start by throwing the cleaned celery, leek and garlic into the food processor and blitz to a fine confetti. Pop to one side.

  2. Put the Instant Pot on Sauté and allow to warm up. Add the pancetta and cook until the fat has rendered out. If there is lots of fat, discard some (or strain and save in the fridge for cooking roast potatoes with). If it catches, use a little splash of the stock to deglaze but don't worry too much about it at this stage.

  3. Add the soffrito and stir really well, cooking for a minute until softened and the liquid has finished deglazing the bottom of the pot from the caramelised pancetta (yum!). 

  4. Add the mushrooms, cook for a minute until softened. 

  5. Add the risotto rice, sage, and Marsala wine and stir for a couple of minutes until the rice is thoroughly coated and starting to turn glossy. This is important to ensure the rice cooks well. 

  6. Add in the shredded chicken and 300ml of the stock (reserve the rest to finish with if you like it looser). Stir well, scrape down the sides and put the lid on. Set to Manual High for 5 minutes* and when finished, allow a minute before releasing the pressure to let the rice settle down before opening.

  7. Stir well, add stock if liked and then the butter and as much Parmesan as you like. Taste and season with salt and pepper if needed. Serve immediately! 

Recipe Notes
  1. Arborio rice is cooked at 5 minutes but I find carnaroli needs 7 minutes to cook thoroughly, so increase cooking time accordingly depending on which sort you have. 
  2. I love Kallo stock cubes and use their mushroom stock cubes here - you can use fresh stock if you have it. 
  3. This is a very adaptable recipe - if you keep the rice and stock amounts, and cooking times constant, you can add more or less of the chicken, pancetta and vegetables depending on what you have in. 

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