Pressure Cooker Chicken and Mushroom Risotto

Pressure Cooker Chicken and Mushroom Risotto Healthy Recipe

4 Servings 7 min Cook

Macros/Serving: 592 Calories
Tags: | pasta

Ingredients

3/4 Cup, chopped Onions
1 Cup diced Mushrooms
16 Oz Arborio Rice
2 Tbsp Butter
1 1/2 Cup, chopped or diced Chicken, Meat Only
4 Cup Chicken Stock
4 Tbsp Cooking Wine

Directions

Heat a pan over medium heat.

Melt butter.

Sauté onion and mushrooms in butter until tender, 5-10 minutes.

Remove from pan.

Sauté risotto a few minutes; once transparent, add cooking wine and sauté until wine has cooked out.

Add back in vegetables, add in chicken, and pour in 4 cups stock.

Cook on high for 7 minutes in pressure cooker, do fast release.

Serve immediately and enjoy!

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