Pressure Cooker Chicken and Mushroom Risotto

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Water

  Plain, clean water

  1 cup or 237g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• White rice

  Short-grain, raw

  1 ½ cup or 300g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Cooking wine

  Alcoholic beverage

  4 tbsp or 59g

Directions

1. Place the chicken breasts in the pressure cooker and add water. Secure the lid and set to high pressure. Allow 10 minutes for pressure to build, then use the natural-release method for about 10 minutes. Transfer chicken to a cutting board to cool, then chop.
2. While the chicken is cooking, melt butter in a pan over medium heat. Sauté the onion and mushrooms in the butter until tender, about 5-10 minutes. Remove from the pan.
3. Sauté the Arborio rice for a few minutes until transparent, then add the cooking wine and continue to sauté until the wine has evaporated.
4. Return the vegetables to the pan, add the chopped chicken, and pour in the chicken stock.
5. Cook on high pressure for 7 minutes in the pressure cooker, then perform a quick release. Serve immediately and enjoy!

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