✨ Instant Pot Brown Butter Chicken with Lemon-Parmesan Risotto & Crispy Sage
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By Justin Eppley
✨ Instant Pot Brown Butter Chicken with Lemon-Parmesan Risotto & Crispy Sage
Updated at: Sat, 17 Jan 2026 21:38:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories796.7 kcal (40%)
Total Fat39.8 g (57%)
Carbs68.3 g (26%)
Sugars3 g (3%)
Protein33.5 g (67%)
Sodium1140.3 mg (57%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4chicken thighs
bone-in or boneless skin-on
kosher salt
black pepper
1 Tbspolive oil
4 Tbspunsalted butter
8fresh sage leaves
3cloves garlic
minced
1 ½ cupsarborio rice
½ cupdry white wine
or chicken broth
3 cupschicken broth
1zest of lemon
½ cupfinely grated parmesan
1 cuppeas
or baby spinach, stirred in at the end
Instructions
1. Sauté & Crisp (foundation flavor)
Step 1
1. Sauté & Crisp (foundation flavor)
Step 2
Set Instant Pot to Sauté.
Step 3
Add olive oil. Season chicken with salt and pepper.
Step 4
Brown chicken skin-side down 5–7 minutes until deeply golden.
Step 5
Flip 1 minute, then remove and set aside.
2. Brown Butter Moment (this is the “special” part)
Step 6
Add butter to the pot.
Step 7
Once melted and foaming, add sage leaves.
Step 8
Cook until butter smells nutty and sage is crisp (2–3 minutes).
Step 9
Remove sage and reserve.
3. Build the Risotto Base
Step 10
Add garlic to brown butter; stir 30 seconds.
Step 11
Add rice and stir to coat for 1 minute.
Step 12
Pour in white wine; simmer until mostly absorbed.
4. Pressure Cook (the magic)
Step 13
Stir in chicken broth and lemon zest.
Step 14
Nestle chicken thighs on top of the rice (do not stir).
Step 15
Lock lid, set to High Pressure – 7 minutes.
Step 16
Natural release 7 minutes, then quick release.
5. Finish Like a Pro
Step 17
Remove chicken to a plate.
Step 18
Stir risotto vigorously to release starch.
Step 19
Fold in Parmesan (and peas or spinach if using).
Step 20
Taste and season.
Notes
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