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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.
If you love our Instant Pot asparagus risotto but want 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. Weeknight dinner, unlocked.
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, or store-bought rotisserie chicken. Add it in after the risotto has finished cooking.
- 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!
Instant Pot 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.
Equipment
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, cut into pats
- 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 in the Instant Pot on saute until it is about 75% cooked. Drain excess grease if necessary.4 strips uncooked bacon
- Add cubed chicken, shallot, garlic, and butter.1 lb boneless skinless chicken breast, 3 tbsp shallot, 3 cloves garlic, 4 tbsp unsalted butter, cut into pats
- Cook the mixture 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.4 cups low sodium chicken stock
- Add rice, white wine, and black pepper. Stir to combine.2 cups arborio rice, 1/2 cup white wine, 1/2 tsp black pepper
- 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.1/2 cup shredded Parmesan
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 with the Parmesan cheese 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.
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This is a question rather than a comment. I wouold love to try this recipe but I do not have a pressure cooker nor do I have space for one. Can it be converted to stovetop?
Hi Coco, I have not made it on the stovetop, but from what I can tell, you would likely need more liquid vs the Instant Pot. Start with what is called for in the recipe and expect to adjust as needed.
I’m sorry, but this was so awful. Threw all of this in the garbage.
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.
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.
Extra crispy bacon is always a good idea! 🙂
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!!
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!
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!
I’m so so glad you enjoyed it, Stephanie! It’s one of those dishes that makes fantastic leftovers.
This sounds so good! I am going to make it this week . . . will let you know the outcome!
I’m on the edge of my seat! 🙂