Get ready to enjoy a comforting and delicious meal with this Pressure Cooker Chicken and Mushroom Risotto recipe. This dish is a perfect blend of creamy risotto, tender chicken, and flavorful mushrooms cooked to perfection in a fraction of the time it would take on the stovetop.
Ingredients
- 2 Boneless, skinless chicken breasts
- 1 cup Arborio rice
- 2 cups Chicken broth
- 300g Mushrooms
- 1 Onion
- Garlic
- Parmesan cheese
- Butter
- Olive oil
- Salt and pepper
- Herbs like thyme or parsley for garnish
Instructions
- Before you start cooking, ensure your pressure cooker is clean and in good working condition. Follow the manufacturer’s instructions for setting up the pressure cooker and ensure the sealing ring is properly in place.
- Prepare your ingredients by cutting the chicken into bite-sized pieces, slicing the mushrooms, mincing the garlic, and dicing the onion. Grate the Parmesan cheese and have all your ingredients measured and ready to go for a smooth cooking process.
- Start by sautéing the chicken and mushrooms in the pressure cooker with olive oil until they are browned and cooked through. This step adds flavor and depth to the dish.
- Once the chicken and mushrooms are cooked, add the Arborio rice and sauté for a couple of minutes until the rice is slightly toasted. Pour in the chicken broth and give everything a good stir to combine the ingredients.
- Lock the lid of the pressure cooker and set it to high pressure for a quick cooking time. Allow the risotto to cook under pressure according to your pressure cooker’s instructions. Once done, release the pressure, stir in the butter and Parmesan cheese, and let the risotto rest for a few minutes before serving. Garnish with herbs and extra Parmesan cheese, and enjoy your flavorful Pressure Cooker Chicken and Mushroom Risotto!
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