Menu
Risotto with Chicken and Mushrooms Risotto with Chicken and Mushrooms
Pressure-Cooker Shrimp RIsotto Pressure-Cooker Shrimp RIsotto
Pressure-Cooker Risotto with Shrimp and Asparagus Pressure-Cooker Risotto with Shrimp and Asparagus
Pressure-Cooker Tex-Mex Risotto Pressure-Cooker Tex-Mex Risotto
Pressure-Cooker Mushroom Chicken and Peas Pressure-Cooker Mushroom Chicken and Peas
Pressure-Cooker Jambalaya Risotto Pressure-Cooker Jambalaya Risotto
Pressure-Cooker Tuscan Chicken Pasta Pressure-Cooker Tuscan Chicken Pasta
Pressure-Cooker Saucy Italian Chicken Pressure-Cooker Saucy Italian Chicken
Pressure-Cooker Marinated Mushrooms Pressure-Cooker Marinated Mushrooms
Mushroom & Spinach Risotto Mushroom & Spinach Risotto
Pressure-Cooker Lemon Chicken Pasta Pressure-Cooker Lemon Chicken Pasta
Pressure-Cooker Cajun Chicken Alfredo Pressure-Cooker Cajun Chicken Alfredo
Pressure-Cooker Mediterranean Chicken Orzo Pressure-Cooker Mediterranean Chicken Orzo
Chicken Parmesan with Mushrooms Chicken Parmesan with Mushrooms
Parmesan Chicken with Mushroom Rice Parmesan Chicken with Mushroom Rice
Ravioli Chicken Casserole Ravioli Chicken Casserole
Pressure-Cooker Homemade Chicken and Rice Soup Pressure-Cooker Homemade Chicken and Rice Soup
Mushroom-Rice Stuffed Chicken Breasts Mushroom-Rice Stuffed Chicken Breasts
Pressure-Cooker Smoked Salmon Pasta Pressure-Cooker Smoked Salmon Pasta
Ravioli with Snap Peas & Mushrooms Ravioli with Snap Peas & Mushrooms

Pressure-Cooker Risotto with Chicken and Mushrooms

6 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 15 min.

Makes

4 servings

Updated: Jun. 30, 2023
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
Next Recipe

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.