Cranberry-Orange Chicken Risotto

Total Time

Prep: 30 min. + marinating Cook: 15 min.


8 servings

Updated: Jun. 27, 2023
This pressure-cooker chicken risotto is impressive enough to be on a restaurant menu. The ingredients are comforting and make for a super filling dinner at home. —Christiane Smith-Lafarier, Leominster, Massachusetts
Cranberry-Orange Chicken Risotto Recipe photo by Taste of Home


  • 4 large navel oranges
  • 4 garlic cloves, minced
  • 1 tablespoon dried tarragon
  • 2 teaspoons rubbed sage
  • 1 teaspoon kosher salt
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, divided
  • 1-1/2 cups uncooked arborio rice
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup grated Romano or Parmesan cheese
  • 3/4 cup slivered almonds, toasted
  • 3/4 cup dried cranberries


  1. Finely grate enough zest from oranges to measure 1 tablespoon. Cut oranges crosswise in half; squeeze juice from oranges. Place zest and juice in a large bowl. Whisk in garlic, tarragon, sage and salt until blended. Pour 3/4 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate 2-3 hours. Cover and refrigerate remaining marinade.
  2. Drain chicken, discarding marinade in dish. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons butter. When butter is melted, cook and stir chicken until no longer pink, 6-8 minutes. Add rice; cook 1 minute longer. Add reserved marinade to pressure cooker. Stir in broth. Press cancel.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally for 4 minutes; quick-release any remaining pressure. Stir in cheese, almonds, cranberries and remaining 2 tablespoons butter. Serve immediately.

Nutrition Facts

1 cup: 518 calories, 23g fat (9g saturated fat), 102mg cholesterol, 474mg sodium, 48g carbohydrate (14g sugars, 3g fiber), 32g protein.