Pressure Cooker Risotto with Chicken and Mushrooms Recipe

Pressure Cooker Risotto with Chicken and Mushrooms Recipe
Pressure Cooker Risotto with Chicken and Mushrooms Recipe photo by Taste of Home
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Pressure Cooker Risotto with Chicken and Mushrooms Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; heat 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; heat through. Serve immediately. Yield: 4 servings.
Originally published as BASED ON: Risotto with Chicken and Mushrooms in One Pot Instant Pot Winter 2018

Nutritional Facts

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

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  • 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
  1. In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; heat 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.
  2. 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.
  3. Stir in remaining ingredients and remaining butter; heat through. Serve immediately. Yield: 4 servings.
Originally published as BASED ON: Risotto with Chicken and Mushrooms in One Pot Instant Pot Winter 2018

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