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.
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10m
PREP TIME
15m
COOK TIME
363
CALORIES
9
INGREDIENTS
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
![substitution]( "substitution")
Substitutions available
- bonless skinless chicken thighs
- 1 cup diced onion
- 1 cup sliced mushrooms
- 2 cups Kitchen Basics® 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
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.
NUTRITION INFORMATION
(per Serving)
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