The easiest and fastest method of achieving an authentic risotto without standing over it continually stirring. Stir in grated parmesan at the end of cooking to achieve the desired creaminess.
Ingredients
- 1 cup Arborio rice
- 1 lb chicken breast, diced
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Turn on the pressure cooker and select the sauté function. Heat the olive oil in the pot.
- Add the diced chicken breast and cook until browned on all sides, then remove and set aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until onions are translucent.
- Add the sliced mushrooms and cook until they release their liquid and start to brown.
- Stir in the Arborio rice and toast for a couple of minutes until lightly golden.
- Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
- Add the chicken broth, season with salt and pepper, and stir well.
- Close the pressure cooker lid and set the valve to sealing. Cook on high pressure for 6 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.
- Open the lid and stir in the cooked chicken and grated Parmesan cheese. Adjust seasoning if needed.
- Let the risotto sit for a few minutes to thicken before serving.
- Serve the chicken and mushroom risotto hot, garnished with fresh parsley.
Enjoy your delicious pressure cooker chicken and mushroom risotto!
