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.

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.

Chicken Cordon Bleu Risotto
Man showing risotto
Let me start out by saying this is one of the greatest risottos of all time. Now, let’s make it!
Take a shallot…
Diced shallot
…and dice it up.
chicken cutlets
Take some chicken cutlets (thinly cut chicken breasts)…
sliced chicken cutlets
…and slice them into bite-size pieces.
Add some butter to the pot and give it some heat.
Melted butter
Once melted…
Adding shallot to pot.
…add the shallot (who I’ve named Gene).
Sautéing shallots
Sauté the shallot in the butter for a few moments and savor the aroma (really, is there anything better?)
Adding chicken to pot
Then, add in the chicken…
Adding garlic to pot.
…along with some garlic.
Sautéing chicken and garlic
Sauté for a few moments until the chicken’s pinkish-white in color.
Adding arborio rice to pot
Now let’s add in the risotto. We must use arborio rice specifically for a risotto (it can be found in basically every market).
Toasting rice
Let the rice briefly toast for a hot minute.
Adding white wine to pot
Since this is a French dish, add in a little dry white wine.
Deglazing pot
As the wine simmers, deglaze (scrape) the bottom of the pot from anything that was stuck on so that it’s nice and smooth.
Adding chicken broth to pot
Pour in some chicken broth…
Adding spices to pot
…and season it up with some seasoned salt, pepper, garlic powder and mustard powder.
Stirring pot
Give it all a good stir. Secure the lid and pressure cook.
While the risotto’s cooking, take some thick-cut ham of your choice (I used Virginia-style).
Showing ham thickness
(It should be this thick for reference – about 1/4-inch. Just have the deli at the market slice it this thick for you).
Diced ham
Dice the ham up and set aside.
Finished risotto
When the risotto’s done cooking, it’ll look a little soupy. Good! That’s how it should look!
Stirring risotto
Give it a good stir and it’ll quickly begin to thicken.
Adding shredded Swiss cheese to pot.
Now it’s time to cheese it up. Add in shredded Swiss cheese…
Adding Boursin to pot
…along with a spreadable French herb cheese such as Boursin (any flavor will do).
Stirring pot.
Give everything a good stir until the cheese is melded into the risotto.
Adding Dijon mustard to pot.
Adding a hint of Dijon mustard is an excellent touch to any Cordon Bleu.
Adding ham to pot.
Let’s add in the ham now as well.
Stirring pot.
Give everything a final stir so the Dijon and ham are fully incorporated into the cheesy risotto.
Placing risotto in bowl
Place some in a bowl…
Fork in risotto
…scoop some up with a fork…
Man with risotto
…and we’ve come full circle. I told you this was going to be something special!
Man eating risotto
Give it a try…
Man reacting to risotto
…and ot’s so good, you just may cry! Seriously. This Chicken Cordon Bleu Risotto is so friggin’ outstandingly easy and delicious, it will render you dumbfounded! Goes great with Pot Roast!
Instant Pot Chicken Cordon Bleu Risotto
Yield: 6

Instant Pot Chicken Cordon Bleu Risotto

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


  • 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)


  1. 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.
  2. Add the chicken and garlic and sauté for about 3 minutes until the chicken is pinkish-white in color.
  3. Add the rice and sauté for 1 minute.
  4. 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.
  5. Add the broth, seasoned salt, pepper, garlic powder, mustard powder and stir.
  6. 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.
  7. 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.

Reader Interactions


  1. 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

    • 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.

  2. 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!! 🙃👍

  3. Kerry

    In step 5 you say add the broth, then, in step 7 you say add the rest of the broth. Please explain.


  4. 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!

  5. 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.

  6. Sherry L Ottoson

    Can you use regular sliced deli ham? I’m not really a fan of ham chucks. It’s a texture thing, 🙂

  7. 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!

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