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Vegetarian Chili
| 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
Ingredients
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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.
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What woukd be the equivalent sauce mix in the UK please
I followed the recipe to the letter but the sauce and veggies burned.
Very tasty!! Thought it was a little runny at first, but let it cool for a few minutes and it thickens up perfectly.
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!
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.
Can I use jarred (prego sauce) instead of the packet?
If I double the recipe do I need to double the cook times throughout the recipe?
This recipe is soo good and super easy to make!
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.
Loved this recipe. Very good and creamy. First time using the saute feature.
It was so good
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.
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!!
Can you use jar alfredo
Delicious, and easy to make!
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.
This is the easiest risotto I ever made. It taste so good.