1 tbsp vegetable oil
1 tbsp salted butter
1 yellow onion, chopped
2 cups Arborio rice
5 cups chicken broth
1 tbsp granulated sugar
2 tbsp lemon juice
1 cup pesto sauce, premade
1 lb premade shredded chicken
½ cup mozzarella cheese, shredded, optional
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
