Instant Pot Mango Chicken Chutney Risotto

RVers love their Instant Pots.

Here is an updated recipe I came up with for my 6 quart Instant Pot… Minimal ingredients and a delicious meal that you can enjoy a couple of nights while camping!

Serves 4 


1                            boneless, skinless chicken breast, cut into 1″ cubes, set aside 

2 1/4 cups             chicken broth

9 oz                        jar of Chutney (I used Trader Joe’s Mango Ginger Chutney

1/3 cup                   dried cranberries

1/3 tsp                     smoked dried powdered paprika 

1 cup                       uncooked Arborio rice

2 cup                       chicken broth, stock or bone broth


  1.  Place all ingredients in the Instant Pot stainless steel liner and stir.
  2.  Place cooking method on manual; set time for 7 minutes.
  3.  Place the IP lid on the Instant Pot and close the steam vent.
  4.  Let IP natural release for 3 minutes, then do a quick release.

This dish is not only simple… but somehow risotto that is still a little creamy just warms your soul!

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Chef MJ



5 thoughts on “Instant Pot Mango Chicken Chutney Risotto”

  1. Mary Jane Curry

    Risotto – Use 1 cup Arborio rice to 2 parts chicken bone broth or chicken stock/broth. Put all ingredients in the recipe in at once and then stir. Close the IP lid, close the vents and cook on manual setting for the time specified.

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