Chicken Alfredo Risotto

By: McCormick®

Chicken Alfredo Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 5 servings, arborio rice, boneless, butter, chopped parsley, contributed, cook 15 min, diced onion, dinner, easy, grated parmesan cheese, instant pot chicken alfredo risotto recipe, instant pot mccormick recipes, instant pot recipes, kids, kitchen basics® original chicken stock, main course, McCormick®, modern, package mccormick® creamy garlic alfredo sauce mix, prep 10 min, pressure cook, sauté, skinless chicken breast, sliced mushrooms

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
5 servings
Ingredients
  • 2 tbsp butter
  • 1 lb boneless, skinless chicken breast
  • 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
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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