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Pressure-Cooker Tex-Mex Risotto

4 reviews
Total Time
Prep: 20 min. Cook: 10 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Sharon Marx, Grand Blanc, Michigan

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Nov. 01, 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

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Test Kitchen Approved

Pressure-Cooker Tex-Mex Risotto

Contest Winner
4 reviews
Prep Time 20 min
Cook Time 10 min
Yield 6 servings

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
Text Ingredients

Directions

  1. 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 tomatoes.
  2. 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, Manchego 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.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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