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Delicious Pressure-Cooker Risotto with Chicken and Mushrooms

Pressure-Cooker Risotto with Chicken and Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 pound boneless skinless chicken thighs
  • 1 ½ cups Arborio rice
  • 4 cups chicken broth
  • ½ cup dry white wine
  • ⅓ cup grated Parmesan cheese
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in the pressure cooker on the sauté setting.
  2. Add the chopped onion and cook until translucent.
  3. Stir in the minced garlic and sliced mushrooms.
  4. Add the chicken thighs and cook for a few minutes until browned.
  5. Sprinkle in the Arborio rice and toast for a couple of minutes.
  6. Pour in the white wine, stirring until mostly evaporated.
  7. Add the chicken broth, salt, and pepper.
  8. Seal the pressure cooker and cook on high pressure for 10 minutes.
  9. Once done, release the pressure and stir in the Parmesan cheese.