Pressure-Cooker Risotto with Chicken and Mushrooms
Total TimePrep/Total Time: 30 min.
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.
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!
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!
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