Chicken Pesto Risotto Recipe

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Recipes.net Team March 24, 2020

Are you curious on 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

  • 1 tbsp vegetable oil
  • 1 tbsp salted butter
  • 1 yellow onion (chopped)
  • 2 cup Arborio rice
  • 5 cup chicken broth
  • 1 tbsp granulated sugar
  • 2 tbsp lemon juice
  • 1 cup premade pesto sauce
  • 1 lb premade shredded chicken
  • 1/2 cup shredded mozzarella cheese (optional)
  1. Place the butter and oil to the instant pot and set the setting to “sauté”. Add the onions to the pot and cook the onions for 5 minutes or until they are softened and translucent.

  2. 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.

  3. Secure with a lid and place the setting on “Pressure” high pressure for 6 minutes. When the rice is done cooking, quickly release and remove the lid.

  4. 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”. 

  5. Once the 5 minutes are up, add in the premade shredded chicken and place it on the same setting for 8-10 minutes. Top with mozzarella cheese, then serve.

How To Make Chicken Pesto Risotto

1 from 2 votes
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Serves:
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Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp salted butter
  • 1 yellow onion, chopped
  • 2 cup Arborio rice
  • 5 cup chicken broth
  • 1 tbsp granulated sugar
  • 2 tbsp lemon juice
  • 1 cup premade pesto sauce
  • 1 lb premade shredded chicken
  • 1/2 cup shredded mozzarella cheese, optional

Instructions

  1. Place the butter and oil to the instant pot and set the setting to “sauté”. Add the onions to the pot and cook the onions for 5 minutes or until they are softened and translucent.

  2. 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.

  3. Secure with a lid and place the setting on “Pressure” high pressure for 6 minutes. When the rice is done cooking, quickly release and remove the lid.

  4. 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”. 

  5. Once the 5 minutes are up, add in the premade shredded chicken and place it on the same setting for 8-10 minutes. Top with mozzarella cheese, then serve.

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Nutrition

  • Calcium: 422mg
  • Calories: 1846kcal
  • Carbohydrates: 184g
  • Cholesterol: 217mg
  • Fat: 82g
  • Fiber: 9g
  • Iron: 13mg
  • Potassium: 1243mg
  • Protein: 85g
  • Saturated Fat: 25g
  • Sodium: 3710mg
  • Sugar: 13g
  • Vitamin A: 2960IU
  • Vitamin C: 51mg
Nutrition Disclaimer
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