Chicken Alfredo Risotto
Sure to be a crowd pleaser.

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
Instructions:
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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.
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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®