main dishes

Instant Pot® Chicken Alfredo Risotto

10m
prep time
15m
Cook Time
363
Calories
9
Ingredients

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Ingredients

5

Servings

2 tablespoons butter, divided
1 pound boneless skinless chicken breast, cut into 1-inch chunks Substitutions available
- bonless skinless chicken thighs
1 cup diced onion
1 cup sliced mushrooms
2 cups Kitchen Basics® All Natural Original 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

Key Products

Kitchen Basics® All Natural Original Chicken Stock

Kitchen Basics® All Natural Original Chicken Stock

McCormick® Creamy Garlic Alfredo Sauce Mix

McCormick® Creamy Garlic Alfredo Sauce Mix

Instructions

Melt 1 tablespoon of the butter in Instant Pot on SAUTÉ 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.
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.

Nutrition information (per Serving)

See All Nutrition Information

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