Instant Pot® Chicken Alfredo Risotto

Name: Instant Pot® Chicken Alfredo Risotto
Prep time: 10 min
Cook time: 15 min
Yield: 5
Cuisine: Italian,
Ingredients: 2 tbsps butter divided; 1 pound boneless skinless chicken breast cut into 1-inch chunks; 1 cup diced onion; 1 cup sliced mushrooms; 2 cups chicken stock; 1 package creamy garlic alfredo sauce mix; 1 cup Arborio rice; 1/3 cup grated Parmesan cheese; 3 tbsps chopped fresh parsley

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. Find more Instant Pot recipes here. Read More Read Less

10m

PREP TIME

15m

COOK TIME

363

CALORIES

9

INGREDIENTS

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 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

INSTRUCTIONS

1 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.
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.