This recipe works also with sushi or paella rice. Each had a slightly different texture by the end of cooking. However, they all were cooked through so if you don’t have risotto rice, they would both be a great substitution.
Two cups of risotto rice weighs about 14 ounces/395 grams.
Chicken Stock or broth (any will work just fine) might have different amounts of salt added so I recommend seasoning the risotto at the very end, after you have already stirred in the butter and Parmesan. It might or might not need more salt.
This recipe was developed for a 6-quart/6-liter Instant Pot pressure cooker.
The amount of time needed for the pot to come to the pressure and time needed to release its pressure is not included in the overall cooking time. Count with an extra 20 minutes.
Parmesan can be substituted with Grana Padano or Pecorino. The amount you add is simply up to you but I don’t recommend omitting it – add at least 2 ounces/60 grams.
This recipe can be easily halved.
I used dry-ingredient measuring cups for all cup measurements in this recipe.
Make sure to cut the chicken breasts into same-size pieces. This will cook all of them equally without some being undercooked or overcooked
