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Roasted Herb Chicken with Instant Pot Mushroom Risotto

Roasted Herb Chicken with Mushroom Risotto makes a buttery tasting chicken with crispy skin and creamy delicious rice into a quick and easy meal. Using the Instant Pot makes cleaning up a breeze.

Close up top view of roasted chicken sitting on a creamy bed of mushroom risotto and garnished with fresh thyme leaves

Sunday dinner used to take most of the day to cook. This simple Roasted Herb Chicken is a no-fuss recipe, and making Instant Pot Mushroom Risotto gets dinner on the table in no time!

Growing up, our family had dinner seated together. Whether we were home or enjoying an activity somewhere else, dinner was homemade and together.

My mother made an amazing fried chicken and she’d often pack it up for a Sunday afternoon of family fishing.

I’ve carried that tradition on with my family. It can be difficult sometimes for all of us to settle around the table, but it’s something we enjoy and have made our own memories around.

Another priority for me is to use fresh readily available ingredients that I can feel good about feeding my family. Living in the “Heartland”, I have access to and rely on “farm to table” ingredients.

I know that isn’t the case for everyone and don’t underestimate how fortunate I am.

Top-down view of a bowl of mushroom risotto topped with a sprig of fresh thyme sitting on a blue striped towel. The title banner \"Instant Pot Mushroom Risotto\" appears in the left bottom corner.

This post is sponsored by Perdue Farms but the opinions here, and love I have for their products are all my own.  

Perdue Farms has always worked directly with small family farms to raise animals with care and passionate about land preservation and providing healthy and nutritious food.

While their name has been synonymous with chicken and turkey production, for the last 10 years they’ve transitioned to becoming the #1 supplier in the U.S. for Organic Chicken as well as Antibiotic Free, Non-GMO premium proteins.

Perdue Farms is launching a new direct to consumer website that will deliver these items directly from the small farmer to your door.

You can search and order by protein, by brand, or purchased curated bundles. Customers can save up to 10%! Take a look at the new Perdue Farms website to see if this might be something that can save you a ton of time and get quality proteins right to your door.

I recently received my own bundle directly at my door and it was filled with quality proteins. It was difficult to choose which one to use first!

I chose a whole chicken. Let me tell you a little bit more about this chicken.

A whole chicken in the packaging from Sonoma Red Chicken

This is a Sonoma Red Organic Pasture Raised Whole Chicken with Giblets. This chicken is amazingly lean and raised in the countryside of Sonoma County, California. They’re free to roam, roost and feed as they wish.

Whole birds are air-chilled to preserve the chicken’s natural flavor and make a healthy choice for the family.

I simply roasted this whole chicken with a thin coating of herb butter. This method helps flavor the bird and guarantees a delicious crispy skin. Roasted Herb Chicken can’t be easier to do! Keep scrolling for the recipe!


If you need help carving this chicken or want to cook it quicker, we have a tutorial with a video on How to Spatchcock and Carve a Turkey which works on chicken.


In keeping with the easy theme which is how I roll, I made up a delicious mushroom risotto in the instant pot to go with my Roasted Herb Chicken.

Since I got my instant pot, I’ve not made rice any other way as you can see in our Easy Instant Pot Chicken and Rice and the 4-ingredient Tomatillo Rice.

The Easy Instant Pot Chicken and Rice recipe has a video and a tutorial on using your instant pot which can be helpful if you’re new to using it.

Ingredients for mushroom risotto including chicken stock, celery, onion, mushrooms, rice and fresh thyme

For this Instant Pot Mushroom Risotto, I used Arborio rice which is the rice that risotto is traditionally made from.

Do I have to use Arborio Rice?

Arborio is a short Italian rice variety and is high in amylopectin starch, which is what gives risotto its creamy texture according to Fine Cooking.

I’m not going to give you a technically correct answer, but no you don’t. I’ve cooked brown rice in the Instant Pot, and it comes out creamy and delicious. I would not use long grain wild rice if you are looking for this consistency.

You could also use another variety of grain such as farro or spelt and it would be delicious!

Tips for making this Mushroom Risotto Instant Pot recipe:

  • Tips: You can put additional vegetables in this Mushroom Risotto Instant Pot recipe. I’ve used onion and celery which I sauteed prior to adding my other recipes. If you add vegetables that are going to absorb liquid, you may need to add more liquid than what the recipe calls for.
  • You can make this a Vegetarian Risotto recipe by replacing the chicken stock with vegetable stock or even water.
  • For a vegan option, omit the butter and just use olive oil or you can use vegan butter.
  • You can use any mushroom and I like using a combination for an earthy flavor. I used Crimini and Shitaki in this recipe.
side by side photos of an instant pot. The left is sauteed vegetables and the right is the remaining ingredients added.

How do you make Instant Pot Mushroom Risotto?

  1. Dice your onion and celery thinly. This is a quick cook recipe so you don’t want huge pieces that aren’t cooked when your rice is ready.
  2. Remove tough stems from the mushrooms and wipe off any debris. DON’T wash the shrooms. They’re like sponges and will be soggy (yuck!).
  3. Add olive oil and butter to the instant pot and allow it to heat up on the saute mode. Add the mushrooms, celery, and onions. Cook just until they start to soften. Don’t overcook the vegetables. They provide color and texture in the final dish.
  4. Turn off the instant pot and pour the stock or broth over the sauteed vegetables. Add the rice and a couple of sprigs of fresh thyme.
    • Tie your sprigs of thyme together. It makes removing them at the end easier.
  5. Give the ingredients a light stir. Put the lid on the instant pot and set the vent to sealing. Choose the manual mode and set it for 15 minutes at high pressure. When time is up turn off the instant pot and set your timer for 10 minutes to let it manually release.
  6. After 10 minutes, using a wooden spoon or something else with a handle, release any remaining steam. Remove the thyme sprigs and stir the mushroom risotto.

We had plenty of roasted Herb Chicken leftover. I love repurposing my ingredients.

Great recipes for leftover chicken!

Items you may need to make Roasted Chicken with Instant Pot Mushroom Risotto:

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  • Instant Pot – I really recommend this Instant Pot. It’s easy to use. I have the 8-quart size but the 6-quart is adequate for most recipes.
  • Chef’s Knife – This is my favorite knife and the one I use 99.9% of the time. This knife is an investment and treated right will be like new for years.
Pinterest collage of two photos. Top is closed up of roasted chicken and the bottom is a bowl of mushroom risotto sitting on a blue striped towel. The title banner runs through the middle of the two pictures

Don’t forget to pin this delicious recipe to your favorite board!

I understand that there are those folks that aren’t mushroom lovers.

I don’t get it but hey, I’m all about vegetable equality! Since I’m a veggie kind of girl, here are a few side dishes without mushrooms!

Side dishes without mushrooms:

Hashtag any recipes you make from Hostess At Heart #hostessatheart or tag me @hostessatheart on Instagram to be featured on our stories!

Roasted Herb Chicken with Instant Pot Mushroom Risotto is delicious and easy to make. Why not make life easier and order your own Farm to Table ingredients from the comfort of your own home and get 10% off your order!

Top-down view of a bowl of mushroom risotto topped with a sprig of fresh thyme sitting on a blue striped towel. The title banner "Instant Pot Mushroom Risotto" appears in the left bottom corner.
Print
5 from 14 votes

Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto recipe makes a quick, creamy, and delicious side dish or vegetarian meal in under 30 minutes.
Prep Time 15 mins
Cook Time 15 mins
Instant Pot pressure release 10 mins
Total Time 40 mins
Servings 4
Author Julie Menghini

Ingredients

  • 1 tbsp butter unsalted
  • 2 tbsp olive oil
  • 1 yellow onion
  • 2 celery stalks
  • 2 cups chicken stock
  • 16 oz mushrooms
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup Arborio rice
  • 2 sprigs thyme fresh

Instructions

  • Thinly dice onion and celery. Since this is a quick cook recipe, you don’t want huge pieces that aren’t cooked when your rice is ready.
  • Remove tough stems from the mushrooms and wipe off any debris. DON’T wash the mushrooms. They'll absorb the liquid and become soggy.
  • Add olive oil and butter to the instant pot and allow it to heat up on the saute mode. Once heated add the mushrooms, celery, and onions. Cook until they just start to soften.
  • Turn off the instant pot and pour the stock or broth over the sauteed vegetables. Add the rice and a couple of sprigs of fresh thyme.
  • Lightly stir the ingredients. Put the lid on the instant pot and set the vent to sealing. Choose the manual mode and set it for 15 minutes at high pressure. When time is up turn off the instant pot and set your timer for 10 minutes to let it manually release.
  • After 10 minutes, using a wooden spoon or something else with a handle, release any remaining steam. Remove the thyme sprigs and stir the mushroom risotto.

Notes

  • You can put additional vegetables in this Mushroom Risotto Instant Pot recipe. I’ve used just onion and celery which I sauteed prior to adding my other recipes. If you add vegetables that are going to absorb liquid, you may need to add more liquid than what the recipe calls for.
  • You can make this a Vegetarian Risotto recipe by replacing the chicken stock with vegetable stock or even water.
  • For a vegan option, omit the butter and just use olive oil or you can use vegan butter.

Nutrition

Calories: 293kcal | Carbohydrates: 51g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 573mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Recipe for Roasted Herb Chicken

Uncooked whole chicken rubbed with fresh thyme and butter with the legs trussed with string.
Whole Sonoma chicken coated with herb butter before roasting
Close up top view of roasted chicken sitting on a creamy bed of mushroom risotto and garnished with fresh thyme leaves
Print
5 from 14 votes

Roasted Herb Chicken

Roasted Herb Chicken recipe makes a buttery tasting chicken with crispy skin that's so easy to make and delicious to eat.
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6
Author Julie Menghini

Ingredients

  • 4 lb chicken
  • 3 tbsp butter unsalted
  • 2 tsp thyme leaves fresh
  • salt and pepper

Instructions

  • In a small bowl, blend the softened butter and thyme together.
  • Remove the whole chicken from the packaging and remove the giblets from the inside of the chicken cavity. Remove the tail and neck pieces if still attached with a pair of sharp shears (optional)
  • Pat the bird dry with a paper towel inside and out.
  • Rub the herb butter all over the skin of the bird. Sprinkle with salt and pepper. Tie the legs together and place the bird on a rack. Tuck the wing tips behind the bird.
  • Bake uncovered for 1 hour and then test the internal temperature with an instant-read thermometer. Repeat checking the internal temperature every 15 minutes until the internal temperature reads 165°F.
  • Rest for 15 minutes prior to carving. You don't have to cover it.

Nutrition

Calories: 701kcal | Carbohydrates: 1g | Protein: 56g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 242mg | Sodium: 262mg | Potassium: 572mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Follow Perdue Farms on Facebook, Instagram, Twitter, and Pinterest to find out more about the wonderful things they do and how you can get the quality farm to table proteins right at your door.

I can’t get through the week without fixing chicken. Here are some of my favorites:

Recipe Rating




Nikki

Tuesday 14th of January 2020

Love this IP recipe! So much flavor in the risotto and the instructions made this so easy! Thanks for another delicious recipe!

Julie Menghini

Tuesday 14th of January 2020

Thank you, Nikki!

jennifer stewart

Monday 13th of January 2020

I love this this classic dinner but made so easy with the Instant Pot! Risotto is so yummy but I hate just stirring and stirring. I left my mushrooms big so Brooks could eat mine out of the risotto:)

Julie Menghini

Tuesday 14th of January 2020

Thanks, Jennifer! I'm so glad that you enjoyed it!

Kathy

Friday 10th of January 2020

This turned out perfect and was absolutely delicious. My family loved it. We had no leftovers!

Julie Menghini

Monday 13th of January 2020

Thank you, Kathy! So glad it worked out for you!

Kathleen

Friday 10th of January 2020

Oh my goodness Julie, this is delicious, I cannot wait to make it for my family. I've recently discovered Perdue Farms as well.

Julie Menghini

Monday 13th of January 2020

Thank you, Kathleen! That's been a mainstay in our home for a long time and a trusted brand.

Claudia Lamascolo

Wednesday 8th of January 2020

What a great reason to get out my instant pot! looks divine!

Julie Menghini

Friday 10th of January 2020

Thank you, Claudia!