Pressure-Cooker Risotto with Chicken and Mushrooms

Total Time Prep: 15 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/2 pound sliced baby portobello mushrooms
  • 1 small onion, finely chopped
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 carton (32 ounces) chicken broth
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes.
  2. Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy.
  3. Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

Nutrition Facts

1-1/2 cups: 636 calories, 26g fat (10g saturated fat), 101mg cholesterol, 1411mg sodium, 66g carbohydrate (4g sugars, 2g fiber), 29g protein.

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
Recipe Creator

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