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Home Recipes Ingredients Rice & Grains Rice

Pressure-Cooker Tex-Mex Risotto

Name: Pressure-Cooker Tex-Mex Risotto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Southwest
Ingredients: 1 tablespoon olive oil; 1/2 large sweet orange pepper, chopped; 1 jalapeno pepper, seeded and minced, optional; 1-1/2 cups uncooked arborio rice; 2-1/2 cups reduced-sodium chicken broth; 1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 can (15 ounces) black beans, rinsed and drained; 1-1/2 cups shredded Manchego cheese; 1 cup frozen corn, thawed; 1/2 cup chopped fresh cilantro

4 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 10 min.

Makes

6 servings

Updated: Sep. 13, 2023

I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. This recipe gave me the opportunity to marry my love of Mexican and creamy risotto—no muss, no fuss. —Sharon Marx, Grand Blanc, Michigan

Pressure-Cooker Tex-Mex Risotto Recipe photo by Taste of Home

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Ingredients

1 tablespoon olive oil
1/2 large sweet orange pepper, chopped
1 jalapeno pepper, seeded and minced, optional
1-1/2 cups uncooked arborio rice
2-1/2 cups reduced-sodium chicken broth
1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded Manchego cheese
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add orange pepper and, if desired, jalapeno; cook and stir until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro if desired.

Nutrition Facts

1-1/3 cups: 446 calories, 13g fat (7g saturated fat), 49mg cholesterol, 742mg sodium, 57g carbohydrate (2g sugars, 5g fiber), 23g protein.

Pressure-Cooker Tex-Mex Risotto

Ingredients

Directions

Nutrition Facts

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