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Instant Pot Risotto with Chicken and Mushrooms - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 1/4 cups slice Mushrooms
  • 1 3/4 cups dice Chicken, Boneless Breasts
  • 1/2 cups White Wine
  • 3/4 cups dice Onion
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 3 1/2 cups Chicken Broth/Stock, Low Sodium
  • 1 1/2 cups Arborio Rice
  • 1/2 cups Parmesan Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 512 Calories
  • 9g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 72mg Cholesterol
  • 650mg Sodium
  • 66g Total Carb
  • 4g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Noshtastic for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide mushrooms, chicken, white wine, onions, salt, and pepper among indicated number of round freezer containers.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add broth and rice to the bottom of the Instant Pot. Place frozen contents on top.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 7 minutes
  6. Quick release pressure.
  7. Set Instant Pot to saute and add parmesan. Cook for 4-5 minutes.

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