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This delicious Instant Pot Chicken and Bacon Risotto is a one-pot weeknight dinner that is packed with amazing flavors. Ready in a flash, this pressure cooker risotto eliminates the long cook time and constant stirring of a stovetop version.

a spoon scooping chicken and bacon risotto onto a grey plate
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If you love our Instant Pot Asparagus Risotto, but wanted to turn it into a main dish, this chicken and bacon risotto is about to become your new favorite thing. Even better, it’s ready in 22 minutes.

Want to save time on this recipe? Use prepped frozen garlic to make this a meal prep dream dish. And if you have leftovers, check out our post on Freezing Risotto.

What to Serve With Risotto

This recipe makes enough to be a main dish, so I like to pair it with a Kale Chopped Salad, Air Fryer Asparagus, Roasted Frozen Broccoli, or Air Fryer Roasted Beets.

You can also make this a complete one-pot dish by stirring in some frozen peas, baby spinach, or chopped kale after the risotto has finished cooking. Place the lid back on the Instant Pot for 2 minutes to allow the veggies to heat up a bit, and then serve.

4 photos showing step by step how to make chicken and bacon risotto

Pro Tips/Recipe Notes

  • If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.
  • You can use leftover roast chicken, air fryer chicken tenders without breading, or store-bought rotisserie chicken. Add it in after the risotto has finished cooking.
  • Sub in chicken thighs for the chicken breast for a more affordable option.
  • Sub in leftover Instant Pot Ham instead of the bacon.
  • Low-sodium chicken stock is recommended.
  • The recipe calls for 1/2 cup of Parmesan cheese, but you and I both know that cheese needs to be measured with your heart. Feel free to add more to taste!
  • If you have leftover shallots, make some Quick Pickled Shallots or use them in Lemon Garlic Pasta.
a bowl of instant pot risotto topped with parsley
4.34 from 6 ratings

Chicken and Bacon Risotto

Prep: 10 minutes
Cook: 5 minutes
Pressurizing/Depressurizing: 7 minutes
Total: 22 minutes
a spoon scooping chicken and bacon risotto onto a grey plate
Ready in a flash, this Instant Pot chicken risotto eliminates the long cook time and constant stirring of a stovetop version.

Ingredients 

  • 4 strips uncooked bacon {chopped}
  • 1 lb boneless skinless chicken breast {cubed into ½-1 inch pieces}
  • 3 tbsp shallot {minced}
  • 3 cloves garlic {minced}
  • 4 tbsp unsalted butter
  • 4 cups low sodium chicken stock
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1/2 tsp black pepper
  • 1/2 cup shredded Parmesan

Instructions 

  • Set the Instant Pot to sauté.
  • Cook chopped bacon until it is about 75% cooked. Drain excess grease if necessary.
  • Add butter, diced chicken, shallot, and garlic.
  • Cook on sauté for ~1 minute, or until shallots are starting to soften and butter has melted.
  • Turn the Instant Pot off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze.
  • Add rice, white wine, and black pepper. Stir to combine.
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
  • When the IP beeps, turn to "off". Allow it to sit for 2 minutes and then do a quick release with the nozzle set to venting.
  • When the vent has dropped, carefully open the lid and stir in Parmesan cheese.

Notes

If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.
 
You can use leftover roast chicken or store-bought rotisserie chicken. Add it in after the risotto has finished cooking.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 43gProtein: 22gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 277mgPotassium: 408mgFiber: 2gSugar: 1gVitamin A: 246IUVitamin C: 1mgCalcium: 91mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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10 Comments

    1. Without being in the kitchen with you, it’s hard to say what might have gone wrong. I’m sorry it wasn’t to your taste. It’s received rave reviews from many readers.

  1. This was amazing. I just wish I had done the bacon more. Next time I’ll fully cook it, not just the 75% the recipe says. Even with me being out white wine and throwing it together, it was AMAZING.5 stars

  2. I might live with the pickiest kids on the planet so I’m always looking for new things to add to the menu rotation. This was an easy recipe to follow. Prep took me a little longer because I’m inept with a knife and I go slow to keep my fingers intact. But, this was freaking delicious, the children ate it without complaining, and it was EVEN BETTER the next day for lunch. Plus it’s a bowl full of comfort. This is a win!!5 stars

    1. I hear you on the picky kids (I have 2 of them), so I’m thrilled I could help you tackle that, at least for one day!

  3. A truly “what not love about this dish” … I used beef bacon.. say what… and anything with bacon and butter and shallots and garlic and Parmesan cheese. Wow this sooo good … and ridiculously easy ..in instant pot.. I’m gonna have it all fir myself since husband is away.. but I will freeze half of it! Thank you Sarah.. it was everything I’d hoped it be! 5 stars