Ingredients
-
4 tbsp of Unsalted Butter
-
2 tbsp of Olive Oil
-
½ lb. of sliced baby Portobello Mushrooms
-
1 chopped Onion
-
1½ cups of Arborio Rice
-
½ cup of White Wine
-
1 tbsp of Lemon Juice
-
1 x 32-oz. carton of Chicken broth
-
2 cups of rotisserie Chicken
-
3 tbsp of Parmesan Cheese
-
2 tbsp of Parsley
-
½ tsp of Kosher Salt
-
¼ tsp of ground Black Pepper
Directions
This creamy classic gets its earthy flavor from Portobello mushrooms. The shredded chicken Makes it easy to prepare, and you’ll love every bite.
Steps
|
1
Done
|
Select the Sauté setting on large pressure cooker. Adjust to get high heat. Add oil and 2 tbsp of butter. |
|
2
Done
|
Add the onion and mushrooms. Stir while cooking till they are tender. This usually takes six to eight minutes. Add the rice. Stir and cook till rice has been coated. |
|
3
Done
|
Add and stir lemon juice and wine. Stir and cook till the wine mixture has been absorbed. Pour in the broth. Lock the lid and close the vent. |
|
4
Done
|
Select the manual setting and adjust the pressure down to low. Set the timer for four minutes. |
|
5
Done
|
When mixture is done cooking, do a quick release. Stir till combined well and stir additionally until the consistency is creamy. |
|
6
Done
|
Add the rest of the butter and the rest of the ingredients that remain. Select the sauté setting. Adjust to high heat level and heat through, then serve. |
