Chicken Alfredo Risotto
By :McCormick®
chicken Alfredo risotto recipe, instant pot chicken alfredo recipe, instant pot McCormick recipes, instant pot recipes
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chicken Alfredo risotto recipe, instant pot chicken alfredo recipe, instant pot McCormick recipes, instant pot recipes
Votes: 9
Rating: 3.78
Rate this recipe!
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: 9
Rating: 3.78
Rate this 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.
16 replies
  1. Rosechb
    Rosechb says:

    Very tasty!! Thought it was a little runny at first, but let it cool for a few minutes and it thickens up perfectly.

  2. Sarahroitz
    Sarahroitz says:

    Taste was great! Fed about 4 people so double recipe of you want leftovers or are feeding more people! We added about 2 tb of butter more than the recipe called for and it still turned out very well cooked!

  3. jspragg
    jspragg says:

    Used this recipe as my get familiar with the machine and my family loved it! Note to self double the recipe next time, they wanted more.

  4. Pammie4206
    Pammie4206 says:

    Disappointed in the Instant Pot for this recipe because the risotto burned twice. After cleaning the pot the first time I added more broth to make up the loss during the burning. When it burned again I transferred it into a pot on the stove and kept it warm for the addition of the cheeses. The end result was wonderful in flavor and texture but it took about 2 hours with all the burning and cleaning. The burned stuff on the bottom of the pot was very difficult to remove. I looked up how to make risotto the regular way and it requires consistant stirring, which is not something that can be done in the Instant Pot. I have tried other recipes in the Instant Pot and still love it.

  5. MickieLe1980
    MickieLe1980 says:

    Kept burning. Had to add 3 cups of water and set pressure on low, then it quit throwing the food burn error. Still had it burn.may want to revise this McCormick.

  6. Moud
    Moud says:

    This burnt repeatedly the first time I made it. I had to research a bit. Solution is to NEVER mix rice in, layer by adding the liquid on top of chicken/onion/mushroom mixture AND then add the rice on top. DON’T MIX, just submerge the rice and cook normally. Thats how it worked for me and its delicious!!

  7. RandomFellow
    RandomFellow says:

    Don’t, don’t, don’t cook on high pressure. Newer models have risotto setting, so use that. Otherwise, use low pressure. This should help with the burning issue.

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