As if this risotto couldn’t get easier, here comes the Instant Pot to prove a point! This is the easiest and most tender risotto you will ever have, so buckle in.

Instant Pot Cooking Instructions

Thaw in the refrigerator.

1. Set Instant Pot to SAUTE. Add 1 Tbsp of oil to the bottom of the pressure cooker.
2. Add chicken and rice mixture and allow it to brown about 2-3 minutes.
3. Add 2 cups on water and the sauce (from the bag without peas) to the Instant Pot with the chicken and rice. Stir, then seal and lock the lid.
4. Pressure cook on HIGH for 7 minutes. Leave on natural release for 5 minutes and then manually release any remaining pressure. Open the lid and stir the risotto.
5. Add the remaining pea mixture to risotto and place lid back over the pot. Allow residual heat to warm peas and melt butter. Give the risotto a stir, top with almonds, and serve immediately.