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Pressure cooker chicken risotto with mushrooms recipe

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Ingredients

Adjust Servings:
4 tbsp of Butter , unsalted
2 tbsp of Olive Oil
½ lb of sliced Portobello Mushrooms
1 chopped Onion , small
1½ cups of Arborio Rice , uncooked
½ cup of White Wine
1 tbsp of Lemon Juice , fresh
1 x 32-oz carton of Chicken broth
2 cups of rotisserie Chicken , shredded
3 tbsp of Parmesan Cheese , grated
2 tbsp of Parsley , minced
½ tsp of Kosher Salt
¼ tsp of ground Black Pepper

Nutritional information

1
Serving Size
636 kcals
Calories
101 mg
Cholesterol
26 g
Fat
1411 mg
Sodium
10 g
Saturated Fat
66 g
Carbohydrate
4 g
Sugar
2 g
Fiber
29 g
Protein

Pressure cooker chicken risotto with mushrooms recipe

  • 40 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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This creamy classic gets its earthy flavor from Portobello mushrooms. The shredded chicken Makes it easy to prepare, and you’ll love every bite.

Steps

1
Done

Select the Sauté setting on large pressure cooker. Adjust to get high heat. Add oil and 2 tbsp. of butter.

2
Done

Add the onion and mushrooms. Stir while cooking till they are tender. This usually takes six to eight minutes. Add the rice. Stir and cook till rice has been coated.

3
Done

Add and stir lemon juice and wine. Stir and cook till the wine mixture has been absorbed. Pour in the broth. Lock the lid and close the vent.

4
Done

Select the manual setting and adjust the pressure down to low. Set the timer for four minutes.

5
Done

When mixture is done cooking, do a quick release. Stir till combined well and stir additionally until the consistency is creamy.

6
Done

Add the rest of the butter and the rest of the ingredients that remain. Select the sauté setting. Adjust to high heat level and heat through, then serve.

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