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Pressure-Cooker Tex-Mex Risotto

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. This recipe gave me the opportunity to marry my love of Mexican and creamy risotto—no muss, no fuss. —Sharon Marx, Grand Blanc, Michigan
Pressure-Cooker Tex-Mex Risotto Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large sweet orange pepper, chopped
  • 1 jalapeno pepper, seeded and minced, optional
  • 1-1/2 cups uncooked arborio rice
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups shredded Manchego cheese
  • 1 cup frozen corn, thawed
  • 1/2 cup chopped fresh cilantro

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add orange pepper and, if desired, jalapeno; cook and stir until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro if desired.

Nutrition Facts

1-1/3 cups: 446 calories, 13g fat (7g saturated fat), 49mg cholesterol, 742mg sodium, 57g carbohydrate (2g sugars, 5g fiber), 23g protein.

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