Ingredients
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4 tbsp of Butter
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2 tbsp of Olive Oil
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½ lb of sliced Portobello Mushrooms
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1 chopped Onion
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1½ cups of Arborio Rice
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½ cup of White Wine
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1 tbsp of Lemon Juice
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1 x 32-oz carton of Chicken broth
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2 cups of rotisserie Chicken
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3 tbsp of Parmesan Cheese
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2 tbsp of Parsley
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½ tsp of Kosher Salt
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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
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1
Done
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Select the Sauté setting on large pressure cooker. Adjust to get high heat. Add oil and 2 tbsp. of butter. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Select the manual setting and adjust the pressure down to low. Set the timer for four minutes. |
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5
Done
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When mixture is done cooking, do a quick release. Stir till combined well and stir additionally until the consistency is creamy. |
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6
Done
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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. |
