Chicken and Bacon Risotto

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.

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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.

Print Recipe

5 from 4 ratings

Chicken and Bacon Risotto

Prep Time10 mins

Cook Time5 mins

Pressurizing/Depressurizing7 mins

Total Time22 mins

Ready in a flash, this Instant Pot chicken risotto eliminates the long cook time and constant stirring of a stovetop version.

Servings: 8

Course: Main Course

Cuisine: Fusion

Keyword: bacon risotto, chicken risotto

Calories: 400kcal

Author: Sarah Cook – Sustainable Cooks

Cook ModePrevent your screen from going dark

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

Equipment

• Instant Pot
• Silicone spatula

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 Facts

Chicken and Bacon Risotto

Amount Per Serving (1 cup)

Calories 400 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 63mg21%

Sodium 277mg12%

Potassium 408mg12%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 1g1%

Protein 22g44%

Vitamin A 246IU5%

Vitamin C 1mg1%

Calcium 91mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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