Enjoy this quick and easy Pressure Cooker Risotto with Chicken and Mushroom recipe. It takes about 30 minutes or less to make and creates one of the tastiest risottos you have ever had.
This recipe calls for many ingredients, but they are all available at your local grocery store. Try to find the freshest looking ingredients and chicken since that will make all the difference when it comes to taste testing.
The recipe focuses on using a Philips Multicooker, which is a multi-functioning pressure cooker. The Multicooker is available on the Philips company website.
(Click here to view the original recipe by Philips)
Mushroom and chicken is one of the best types of Risotto. The mushroom and chicken compliment the rice nicely and create an amazing combination of flavors. Although this recipe is perfect as-is, you can always change up some of the ingredients or make substitutions to follow a specific meal plan.
For a vegetarian version of this recipe, try replacing the chicken breast fillets with a mixture of vegetables of your choice. Also, if you are making the recipe vegetarian, don’t forget to substitute the chicken stock for vegetable stock.
The rest of the ingredients can remain, and your modified risotto will taste relatively similar to the original version of the recipe.
Total cooking time: 30 minutes
Yield: serves 4 people
Prepare your pressure cooker by making sure all the parts are clean and ready to be used. Have your ingredients ready and pre-portioned to the side before plugging in the pressure cooker.
With the pressure cooker empty, push the “Sauté” button on the settings and set it for 8 minutes. Leave the lid off.
Add the olive oil, leek, and garlic clove to the pressure cooker’s inner pot and stir it until the leek is tender and slightly cooked. Be careful not to let the leek cook for too long, or it will not mix well with the other ingredients you add later.
Add the chicken and continue to stir occasionally. Cook the chicken until it becomes lightly browned (not cooked all the way), then add the mushrooms and rice. Give it a gentle stir, then move onto the next step.
Add the wine to the mixture and let it simmer uncovered for a few minutes, just until the rice starts to absorb the wine slightly. Now add the chicken stock. It helps to warm the chicken stock before adding it so that it does not cool off the already added ingredients.
Stir all the ingredients in the pressure cooker one more time, then shut the lid and lock it. Select the “Risotto” program on your pressure cooker, if it has one. Otherwise, select “High Pressure” or “Manual” and set the timer to 4 or 5 minutes.
After the pressure cooker finishes, use the pressure regulator valve to release the pressure slowly. Let the pressure cooker release some of the pressure on its own; the extra time will further tenderize the risotto.
Once the pressure is at a safe enough level, you can then remove the lid and examine the food, but do not serve it yet!
Before serving, add the butter, parmesan cheese, and parsley, and stir it well until the butter melts and the cheese is well mixed. Top it with salt, pepper, and extra parmesan, then serve.
To get the best results when trying pressure cooker recipes with your pressure cooker, reference the instruction manual for your pressure cooker. Usually, the manual has a table or list of the best cooking times and pressure levels to use for certain types of food.
If you cannot find the manual to your pressure cooker, either try looking online for a digital version of the instruction manual or read through tutorials to see if anything helps.
Reviews can help as well. Find your exact pressure cooker online and look at the customer reviews for it to see if other people had any problems and helpful tips for cooking risotto, or whatever it is that you are making.
Also, this risotto recipe tastes even better if you make the chicken stock from chicken bones. That way, you can also add leftover vegetables from your fridge, so they do not go to waste.
And if you make the chicken stock yourself, most recipes are for a massive pot of chicken stock so that you can use it for other recipes as well. It adds a little bit of time to the cooking process, but it saves a lot of money compared to buying containers of chicken stock. Freeze the chicken stock to keep it good longer.
Chicken and mushroom is not the only type of recipe for pressure cooker risotto.
Also, besides risotto, there are so many other kinds of recipes to try in a pressure cooker. You can cook almost anything. Some of the best pressure cooker recipes are for pot roast, soup, Indian dishes, anything with cubes of chicken or steak. The possibilities are endless.
When you try new pressure cooker recipes, make sure to get familiar with your pressure cooker first. Read about the different settings by looking in the instruction manual and ensure that you have an adequate power source for the cooker – most do not require much power, but it is better to be safe.
Check out these other pressure cooker risotto recipes to try: