Pressure-Cooker Risotto with Chicken and Mushrooms

Pressure-Cooker Risotto with Chicken and Mushrooms
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Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • ½ pound sliced baby portobello mushrooms
  • 1 small onion, finely chopped
  • 1-1/2 cups uncooked arborio rice
  • ½ cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 carton (32 ounces) chicken broth
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes.
  2. Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy.
  3. Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

 

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