As well known in America as its origins in France, Chicken Cordon Bleu stuffs ham and Swiss cheese into a breaded chicken cutlet. It’s simply irresistible.
And now it’s about to become a risotto you’ll never forget.
Speaking of risotto, it’s reason to get an Instant Pot alone as it takes out all of the babysitting with barely any effort whatsoever. Prepare to fall in love with this cheesy, creamy, dreamy risotto that summons the charms of Paris in your kitchen.
Instant Pot Chicken Cordon Bleu Risotto
Yield: 6
Instant Pot Chicken Cordon Bleu Risotto
As well known in America as its origins in France, Chicken Cordon Bleu stuffs ham and Swiss cheese into a breaded chicken cutlet. It's simply irresistible. And now it's about to become a risotto you'll never forget.
Prep Time
10 minutes
Cook Time
6 minutes
Additional Time
5 minutes
Total Time
21 minutes
Ingredients
- 2 tablespoons (1/4 stick) salted butter
- 1 large shallot, diced
- 1 1/2 pounds chicken breasts, sliced into 1/4-inch chicken cutlets and then cut into bite-size pieces
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 2 cups Arborio rice
- 1/2 cup dry white wine (like a Pinot Grigio - NOTE: If not into wine, add an additional 1/2 cup of broth)
- 4 1/2 cups chicken broth
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 2 1/2 cups shredded Swiss or Gruyere cheese
- 1 (5.2-ounce) package of Boursin (any flavor) cut into chunky cubes
- 1 tablespoon Dijon mustard (optional)
- 1 pound ham, cut 1/4-inch thick and diced (I use Virginia ham but any is fine - see Jeffrey's Tips)
- Ritz crackers, crushed for topping (optional)
Instructions
- Add the butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter’s melted, add the shallot and sauté for 2 minutes until fragrant.
- Add the chicken and garlic and sauté for about 3 minutes until the chicken is pinkish-white in color.
- Add the rice and sauté for 1 minute.
- Add the wine and deglaze (scrape) the bottom the pot to get any browned bits up from it. If not using wine, add in 1/2 cup of broth now to deglaze.
- Add the broth, seasoned salt, pepper, garlic powder, mustard powder and stir.
- Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done. It may appear thick and soupy at this point and this is exactly what we want.
- Stir the remaining broth with the cooked risotto and you’ll notice that it will begin to thicken very quickly as rice always continues to absorb. Add the shredded cheese and Boursin and stir until melded and very creamy. Add the Dijon (if using) and ham and stir until combined into the risotto. Serve and enjoy topped with crushed Ritz crackers, if desired.
Jeffrey's Tips
The deli section will usually slice your ham for you as thick or thin as you want it. Ask them to slice the ham into 1/4-inch slices (2 of these thick slices are about 1 pound).
Even if not a mustard lover, trust me on the mustard powder and Dijon - it's not pungent on once mixed in and is a large player in a Cordon Bleu.
Maggie
I love risotto and this recipe seems easy enough to follow but does anyone know if it will freeze okay, any tips as to reheating? … I live alone and like to cook in bulk to save energy costs and labour ( I’m 72) thanks
Jannine
I do the same thing as I also live alone. I made this tonight and am hoping it repeats ok over the next week. I’ll let you know!
Sally
Exactly the same here except I’m 73 . 🙂
Reiny Michel
Oh dear!
No video???
The video is one of the best parts of your recipe selection
Jeffrey
Huh? It’s there!
Reiny Michel
My bad Jeffrey, must have been a glitch.
When I first viewed it, I could not see it.
Why don’t you have this post deleted.
Josh
Would it hurt to cook the ham with the chicken? Or would it turn to mush while under pressure?
Jeffrey
You can try, but remember, the ham is already pre-cooked and is diced into small pieces. We don’t want it to get rubbery.
Jerry Tilley
Fantastic recipe! Although wasn’t crazy for the big chunks of ham so I used 3/4 lb of Black Forest ham from the deli turned out excellent Thx for doing what you do!! 🙃👍
Kerry
In step 5 you say add the broth, then, in step 7 you say add the rest of the broth. Please explain.
Thanks
msSally
Would mushrooms work in this?
Denise
Made this as directed, and it’s fabulous. I don’t think I’ll ever make risotto the old fashioned stir forever way anymore. It came out great!
Michelle
My attempt was very soupy. I was confused when I reread the instructions. It said to add the broth after deglazing with wine. Later it says add broth again…😵💫😵💫😵💫 Looking at the pictorial the caption says add some of the broth. The flavor is great.
Sherry L Ottoson
Can you use regular sliced deli ham? I’m not really a fan of ham chucks. It’s a texture thing, 🙂
Jeffrey
You may 😉
Kristina
Made a variation of this for the first time tonight to use up some leftover ham. Mine wasn’t true cordon bleu because I had no Swiss cheese, but I had a bag of mozzarella to use up and decided that would be an acceptable substitute. Did everything else as written. So easy and delicious! I had no idea risotto could be so simple and quick. Mmmm, thank you for a new meal to add to our rotation!
Ellen
Once again, Jeffrey, you hit a home run. I have long haul Covid since January 2022, with very little taste. I could taste the hint of mustard and the texture was like butta. My sister said it was delicious. I have some leftover. How will that reheat? Thank you for this yumminess.
Karen
I’ve been watching my saturated fat intake for health reasons. I omitted the boursin and it was delicious without. I also added fresh asparagus pieces and let them sit for a couple minutes with the lid on. Winner!