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Dinner recipe · from the recipe book

Pressure-Cooker Chicken Thigh Risotto with Zucchini and Dill

Creamy, lemony risotto with tender chicken thighs, soft zucchini and a bright finish of dill, parsley and lemon zest.

Pressure-Cooker Chicken Thigh Risotto with Zucchini and Dill

Ingredients

  • 1 lb500 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1⅔ cups300 gLong-grain white rice, dry
  • 4 cups960 gLow-sodium chicken broth
  • 1½ medium300 gZucchinidiced
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1 tbsp14 gUnsalted butter
  • ⅓ cup grated40 gGrated Parmesan
  • 2½ tbsp36 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: cut the chicken thigh, chop the onion, mince the garlic, dice the zucchini, and chop the dill and parsley.
  2. Season the chicken thigh with half the salt and half the black pepper.
  3. Set the pressure cooker to sauté and heat half the olive oil. Brown the chicken thigh 4–5 minutes, then move it to a plate.
  4. Add the remaining half of the olive oil and the onion; cook 3 minutes until soft. Stir in the garlic and thyme for 30 seconds.
  5. Add the rice and stir 2 minutes until the edges look translucent.
  6. Pour in the chicken broth, scraping up the browned bits. Return the chicken thigh and its juices and stir in the zucchini.
  7. Lock the lid and cook on high pressure for 6 minutes, then quick-release the pressure.
  8. Check that the chicken reaches 165°F (74°C). Set to sauté and stir 1–2 minutes until creamy.
  9. Turn off the heat and stir in the butter, parmesan, lemon juice, lemon zest, the remaining half of the salt and the remaining half of the black pepper.
  10. Fold in the dill and parsley and serve right away.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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