| Course | Main Dish |
|---|---|
| Cuisines | American, Italian |
| Cooking Methods | Pressure Cooking, Sautéing, Steaming |
| Diets | Egg Free, Gluten Free, Kid Friendly, Nut Free, Refined Sugar Free, Soy Free |
| Main categories | Comfort, Everyday Food, Kid Friendly |
| Main Ingredient | Cheese, Poultry, Vegetables |
Electric Pressure Cooker Chicken and Vegetable Risotto
Serves: 10 servings
Serving Size: 1.5 cups
Introduce your family to this delicious classic Italian dish using your electric pressure cooker.
Recipe by:
http://www.ForkandKnifeCreations.com
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, SpatulaIngredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoon butter divided
- 1 yellow onion small diced
- 1 cup mushroom sliced
- 2 pound boneless skinless chicken breast
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 cup medium grain white rice rinsed
- 3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
- ¼ cup white wine optional, if not using add ¼ cup additional stock
- 3 cup broccoli florets fresh or frozen, defrosted if frozen
- 1 cup frozen peas and carrots defrosted
- 1 cup parmesan cheese shredded, plus additional for serving
Instructions
- Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
- When hot add the onions and mushrooms, sautéing for several minutes.
- Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
- Add the rice on top of the chicken, again in an even layer.
- Next add the stock and white wine.
- Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
- When finished press Cancel and use the quick release method to release the pressure.
- Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
- Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
- Serve immediately with additional parmesan cheese if desired.
Reheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg
Electric Pressure Cooker Chicken and Vegetable Risotto
$37.00 cooking fee
Reviews
There are no reviews yet.