INSTANT POT CHICKEN CARBONARA RECIPES

Steps:

• On your Instant Pot®, select the Saute setting. Cook the bacon until crisp, stirring often. Remove the bacon and drain on a paper towel. Pour off the fat. Add the shallot and cook for 2 minutes, stirring often. Press Cancel.
• Add the broth, soup, spaghetti, half the bacon and the cheese to the pot. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 10 minutes (timer will begin counting down once the pot reaches pressure, takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure and let stand for 5 minutes, stirring occasionally.
• Add the peas and stir well. Top with the remaining bacon and additional Parmesan cheese and season with cracked black pepper, if desired.

Steps:

• 1. In a medium saucepan over medium-high heat, bring the chicken stock to a simmer. 2. Set the Instant Pot to Saute? and add the diced pancetta. Cook the pancetta, stirring occasionally, until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel?lined plate. 3. Add the onion and garlic to the rendered fat and cook until fragrant, about 1 minute. Add the rice to the pot and stir until well combined, toasting the rice for about 3 minutes. 4. Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at High Pressure for 5 minutes. Once done, quick release the pressure. 5. Remove the cover and stir in the Parmesan, butter and pancetta until smooth and creamy. Quickly stir in the egg yolks, one at time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.