Chicken Alfredo Risotto

Sure to be a crowd pleaser.

Chicken Alfredo Risotto in bowl with McCormick spice packet


 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


  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.



Prep Time: 10 minutes

Cook Time: 15 minutes

By: McCormick®