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Instant Pot® Chicken Alfredo Risotto

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

Take the legwork out of making a creamy homemade parmesan risotto with a little help from your Instant Pot® and McCormick® Creamy Garlic Alfredo Sauce Mix.

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    15m

  • Ingredients:

    9

  • Servings:

    5

  • User Rating:

Ingredients

  • 2 tablespoons butter, divided
  • 1 pound boneless skinless chicken breast, cut into 1-inch chunks - Substitutesboneless skinless chicken thighs
  • 1 cup diced onion
  • 1 cup sliced mushrooms
  • 2 cups chicken stock
  • 1 package McCormick® Creamy Garlic Alfredo Sauce Mix
  • 1 cup Arborio rice
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Nutrition Information

(per serving)

  • Calories 363
  • Carbohydrates 38 g
  • Cholesterol 75 mg
  • Fiber 3 g
  • Protein 28 g
  • Sodium 578 mg
  • Sugar 3 g
  • Total Fat 11 g

Take the legwork out of making a creamy homemade parmesan risotto with a little help from your Instant Pot® and McCormick® Creamy Garlic Alfredo Sauce Mix.

Key products

  1. Melt 1 tablespoon of the butter in Instant Pot on SAUTE setting. Add chicken; cook and stir 3 minutes. Add onions and mushroom; cook and stir 2 minutes or until softened. Mix stock and Sauce Mix in medium bowl until well blended. Stir stock mixture and rice into pot. Close lid. Set Valve to Seal.
  2. Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release pressure. Open lid once pressure inside the pot is completely released. (Check manufacturer's manual for safe operating instructions.) Stir in cheese and remaining 1 tablespoon butter. Sprinkle with parsley and additional Parmesan cheese, if desired.

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