Chicken Alfredo Risotto


  • 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
  • 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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