Electric Pressure Cooker Chicken and Vegetable Risotto » Foodom
(1 customer review)

Electric Pressure Cooker Chicken and Vegetable Risotto

(1 customer review)
$40.08 Cooking Fee
Serving Size: 1.5 cups
Recipe by:
Mayumi Tavalero
Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
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1 review for Electric Pressure Cooker Chicken and Vegetable Risotto

  1. LouAnn Kaehler

    LouAnn Kaehler (verified owner)

    Rice was used would prefer true risotto and the dish needs fat!

    • Reneta Jenik

      Reneta Jenik

      Thank you for your feedback, LouAnn! The authentic risotto is normally prepared in a regular pot and we have a few authentic risotto recipes with Arborio rice, check it out on the menu.

Only logged in customers who have purchased this product may leave a review.



Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • 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.

Cook Times

Active Prep7
Hands-On Cook5
Hands-Off Cook25
Total Time37 minutes
Recipe Serving Size10 servings



  • 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

Cooking Tools Required

Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, Spatula
Reheating/Serving Instructions
Heat in microwave on high power until heated through.


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

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