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Pressure-Cooker Risotto with Chicken and Mushrooms

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/2 pound sliced baby portobello mushrooms
  • 1 small onion, finely chopped
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 carton (32 ounces) chicken broth
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes.
  • Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy.
  • Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts
1-1/2 cups: 636 calories, 26g fat (10g saturated fat), 101mg cholesterol, 1411mg sodium, 66g carbohydrate (4g sugars, 2g fiber), 29g protein.


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  • snker0521
    Mar 3, 2021

    We really liked this one. My daughter doesn't like mushrooms so I skipped those and the rotisserie chicken. I just cut up some frozen chicken that I had and added it when I cooked the rice. I knew my son would like it because of the chicken and cheese but he packed the leftovers away for lunch tomorrow. This one is a keeper.

  • boni1965
    Jan 4, 2021

    This is so easy and delicious. My daughter doesn't like mushrooms, so I added frozen peas and sauted them with the onions at the last 2 minutes. I also used jasmine rice and it worked out just fine. I would let it sit on warm for a bit to absorb a bit more liquid. Definitely making it again for myself and husband with the mushrooms!

  • Jim
    Aug 17, 2020

    Back again with an update. I made this again last night and it is still a wonderful dish. Just as in the last time I did not have any rotisserie chicken but had a pound of frozen chicken breast which I had thawed out. I was looking around on the 'Net and saw a recipe for Dreamy Chicken and rice with similarities to this. Instead of using previously cooked chicken or cooking it separately they just cubed it and tossed it in with the onions and mushrooms. I followed the rest of this recipe as written only adjusting the cook time to 8 minutes on pressure and 8 minutes natural release. It came out great! I thought I would share this so if you want to cook this and don't have rotisserie chicken you can use uncooked chicken and it works just fine. Thanks again for the great recipe!

  • Brett
    Jun 22, 2019

    I made this for a gathering of our Solomon Islands community. My neice brought her partner who is a very French Frenchman. He loved this dish so much he kept going back for seconds.. Thirds.. and he paid me the ultimate compliment: it reminded him of home. Wow. I recommend letting it sit on warm for a bit to absorb the liquid

  • tohusername
    May 16, 2019