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.
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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.
What to serve with risotto
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.
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
Chicken and bacon risotto
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.
You can use leftover rotisserie chicken or store-bought rotisserie chicken. Add it after the risotto has finished cooking.
Chicken and bacon risotto
Amount Per Serving (1 cup)
Calories From Fat 126
% Daily value*
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%
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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