Chicken and Bacon Risotto – Sustainable Cooks


This delicious instant pot Chicken and bacon risotto It’s a one-pot weekday dinner that’s packed with incredible flavors. Ready in a flash, this pressure cooker risotto eliminates the long cook time and constant stirring of a stovetop version.

a spoon to place chicken and bacon risotto on a gray plate

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If you love our Instant asparagus risottoBut I wanted to make it a main dish, this Chicken Bacon Risotto is about to become your new favorite dish. Even better, it’s ready in 22 minutes.

Do you want to save time on this recipe? Use prepared frozen garlic to make this a food preparation dream plate.

What to serve with risotto

This recipe makes enough to be a main dish, so I like to pair it with a Chopped Kale Salad, Air fryer asparagus, Roasted frozen broccoli, or Roasted Beet Air Fryer.

You can also make this a complete one pot dish by adding a little bit of frozen peas, baby spinach, or chopped kale after the risotto has finished cooking. Replace the cap on the Instant pot for 2 minutes to allow vegetables to warm slightly, then serve.

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

Pro tips / recipe notes

  • If you double the recipe, the cook time will remain the same, but it may take longer to come to pressure.
  • You can use leftovers grilled chicken or store-bought rotisserie chicken. add it after the risotto has finished cooking.
  • Substitute chicken thighs for chicken breast for a more affordable option.
  • Low sodium chicken broth is recommended.
  • The recipe calls for 1/2 cup of Parmesan cheese, but you and I know that cheese should be measured by heart. Feel free to add more to taste!

More delicious one-pot dishes

a bowl of instant risotto topped with parsley

Chicken and bacon risotto

Preparation time10 minutes

Time to cook5 minutes

Pressurize / Depressurize7 minutes

Total time22 minutes

Ready in a snap, this Instant Pot Chicken Risotto eliminates the long cook time and constant stirring of a stovetop version.

  • Put the Instant Pot to sauté.

  • Cook chopped bacon until about 75% done. Drain excess fat if necessary.

  • Add the butter, diced chicken, shallot, and garlic.

  • Sauté for ~ 1 minute or until shallots begin to soften and butter is melted.

  • Turn off the Instant Pot and add the chicken broth. Scrape the bottom of the Instant Pot insert with a wooden deglazing spoon.

  • Add rice, white wine, and black pepper. Stir to combine.

  • Lock the lid in place and set the steam release handle (valve on top) to “Sealed”. Press Manual> High pressure> 5 minutes.

  • When the IP beeps, switch to “off”. Let sit for 2 minutes then quickly release with nozzle set to vent.

  • When the vent hole has lowered, carefully open the lid and add the Parmesan cheese.

If you double the recipe, the cook time will remain the same, but it may take longer to come to pressure.

You can use leftover rotisserie chicken or store-bought rotisserie chicken. Add it after the risotto has finished cooking.

nutritional information

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 63 mgtwenty-one%

Sodium 277 mg12%

Potassium 408 mg12%

Carbohydrates 43 g14%

Fiber 2g8%

Sugar 1g1%

Protein 22g44%

Vitamin A 246 UI5%

Vitamin C 1 mg1%

Calcium 91 mg9%

Iron 3 mg17%

* Percent Daily Values ​​are based on a 2,000 calorie diet.

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