Description
This Pressure-Cooker Risotto with Chicken and Mushrooms is a quick and creamy twist on the classic Italian favorite. Made easily in a 6-quart electric pressure cooker, this recipe combines tender baby portobello mushrooms, savory rotisserie chicken, and flavorful Parmesan cheese for a comforting and satisfying meal ready in under 30 minutes.
Ingredients
For the Risotto Base
- 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 tablespoon lemon juice
- 1 carton (32 ounces) chicken broth
Add-ins
- 2 cups shredded rotisserie chicken
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sauté Mushrooms and Onion: On a 6-quart electric pressure cooker, select the sauté setting and adjust to medium heat. Add 2 tablespoons of butter and the olive oil. When heated, add the sliced baby portobello mushrooms and finely chopped onion. Cook and stir occasionally until tender, about 6 to 8 minutes.
- Toast the Rice: Add the uncooked arborio rice to the pot. Cook and stir so the rice becomes coated with the butter and oil, for 2 to 3 minutes.
- Add Lemon Juice: Stir in 1 tablespoon of lemon juice and continue cooking and stirring until the liquid is mostly absorbed by the rice.
- Pressure Cook: Press cancel to stop the sauté setting. Pour in the full 32-ounce carton of chicken broth. Secure the pressure cooker lid and close the pressure-release valve. Set the pressure cooker to low pressure and cook for 4 minutes.
- Release Pressure and Stir: Perform a quick release of the pressure. Open the lid carefully and stir the risotto until it reaches a creamy consistency.
- Finish and Serve: Add the shredded rotisserie chicken, grated Parmesan cheese, minced fresh parsley, salt, pepper, and the remaining 2 tablespoons of butter. Select the sauté setting again, adjusting to low heat, and heat through for a few minutes. Serve immediately while hot and creamy.
Notes
- The quick-release method helps prevent the risotto from overcooking and becoming mushy.
- Using rotisserie chicken saves prep time and adds great flavor, but cooked leftover chicken can be used as well.
- Arborio rice is key for the creamy texture typical of risotto; do not substitute with other rice varieties.
- Fresh parsley adds brightness, but feel free to use other fresh herbs like thyme or chives.
- Adjust seasoning after cooking to taste, especially salt and pepper.
- For a vegetarian version, substitute vegetable broth and omit chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
