Chicken Alfredo Risotto
By :McCormick®
chicken Alfredo risotto recipe, instant pot chicken alfredo recipe, instant pot McCormick recipes, instant pot recipes
chicken Alfredo risotto recipe, instant pot chicken alfredo recipe, instant pot McCormick recipes, instant pot recipes
Votes: 12
Rating: 3.75
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
5 servings
Ingredients
  • 2 tbsp butter divided
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1 inch chunks
  • 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 tbsp chopped parsley
Prep Time 10 minutes
Cook Time 15 minutes
Servings
5 servings
Ingredients
  • 2 tbsp butter divided
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1 inch chunks
  • 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 tbsp chopped parsley
chicken Alfredo risotto recipe, instant pot chicken alfredo recipe, instant pot McCormick recipes, instant pot recipes
Votes: 12
Rating: 3.75
Rate this recipe!
Print Recipe
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.
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