Instant Pot Chicken and Bacon Risotto

a spoon scooping chicken and bacon risotto onto a grey plate

4.34 from 6 ratings

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.

Prep Time10

Cook Time5

Pressurizing/Depressurizing7

Total Time22

Course: Main Course

Cuisine: Fusion

Keyword: bacon risotto, chicken risotto

Servings:

Author: Sarah Cook

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