Risotto with Chicken and Mushrooms(Pressure Cooker)

Contributed By: Terry Borden


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


On a 6-qt. electric pressure cooker, select saute setting; adjust for high heat. Add 2 tablespoons butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until rice is coated, 2-3 minutes.
Stir in wine and lemon juice; cook and stir until wine mixture is absorbed. Pour in broth. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low. Set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir until combined; continue stirring until creamy.
Stir in remaining ingredients and remaining butter. Select saute setting and adjust for high heat; heat through. Serve immediately.

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Total Time
Prep/Total Time: 30 min.
Makes 4 servings

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