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Pressure Cooker Risotto

Pressure Cooker Risotto

1 Hr(s) 5 Min(s)
35 Min(s) Prep
30 Min(s) Cook
Add something easy to your meals with our Pressure Cooker Risotto. This is a red pepper chicken version, but you can make all sorts of flavor variations of our Pressure Cooker Risotto to suit your tastes.
What You Need
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2 servings
Original recipe yields 2 servings
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 cup hot water
1/2 cup halved mixed red, orange, yellow and green cherry tomatoes
1 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup Arborio rice, uncooked
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Let's Make It
1
Drizzle 2 Tbsp. dressing over chicken in bowl; stir. Refrigerate 30 min.
2
Spray electric pressure cooker container with cooking spray. Heat pressure cooker using SAUTÉ setting. Meanwhile, add hot water to bouillon; stir until dissolved.
3
Add chicken to pressure cooker; cook 6 min. or until lightly browned, stirring frequently and adding tomatoes after 3 min. Spoon chicken mixture into bowl; cover to keep warm.
4
Heat remaining dressing in pressure cooker using SAUTÉ setting. Add mushrooms and onions; cook and stir 5 min. or until tender. Add rice; cook 1 to 2 min. or until lightly browned, stirring constantly. Add dissolved bouillon; mix well. Close and lock lid.
5
Cook 7 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid.
6
Add cheese to rice mixture; stir until melted. Serve topped with chicken mixture.
Kitchen Tips
Tip 1
Special Extra
For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving.
Tip 2
Mindful Eating
Take time to enjoy your food by eating slowly, and paying attention to how you feel. Recognize when you are no longer hungry and stop eating when you feel satisfied, not full.
Tip 3
Note
The chicken strips tossed with the dressing can be refrigerated up to 1 hour before cooking as directed.
Nutrition
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 1100mg
48%
Total Carbohydrates 49g
18%
Dietary Fibers 4g
14%
Sugars 6g
12%
Protein 42g
84%
Vitamin A
15%
Vitamin C
10%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
2 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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