Are you curious about how to make Risotto? With this recipe, you’ll be a Risotto making pro with the help of Instant Pot. You’ll have less cooking time and more eating time with this Chicken Pesto Risotto recipe.
How To Make Chicken Pesto Risotto
Step up your rice game by adding shredded chicken as a twist! This pesto risotto dish combines two Italian classics and tops it with cheese.
Place the butter and oil in the instant pot and set the setting to Saute. Add the onions to the pot and cook the onions for 5 minutes or until they are softened and translucent.
Add the Arborio rice to the softened onions and mix it together with the onions for 1 minute. Then, add the chicken broth, lemon juice, and sugar and give it a good stir.
Secure with a lid and place the setting on High pressure for 6 minutes. When the rice is done cooking, quickly release and remove the lid.
Gently stir as the sauce thickens. Add in the premade pesto sauce into the rice and let it rest for 5 minutes on the Keep Warm setting.
Once the 5 minutes are up, add in the premade shredded chicken and place it on the same setting for 8 to 10 minutes. Top with mozzarella cheese, then serve.
- Sugar: 13g
- Calcium: 425mg
- Calories: 1787kcal
- Carbohydrates: 184g
- Cholesterol: 217mg
- Fat: 75g
- Fiber: 9g
- Iron: 13mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 4g
- Potassium: 1260mg
- Protein: 85g
- Saturated Fat: 20g
- Sodium: 3710mg
- Trans Fat: 1g
- Vitamin A: 2971IU
- Vitamin C: 51mg
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