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.
Drizzle 2 Tbsp. dressing over chicken in bowl; stir. Refrigerate 30 min.
Spray electric pressure cooker container with cooking spray. Heat pressure cooker using SAUTÉ setting. Meanwhile, add hot water to bouillon; stir until dissolved.
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.
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.
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.
Add cheese to rice mixture; stir until melted. Serve topped with chicken mixture.
For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving.
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.
The chicken strips tossed with the dressing can be refrigerated up to 1 hour before cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
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.