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Pressure Cooker Risotto

Pressure Cooker Risotto with Chicken, Spinach, and Parmesan

A creamy and comforting risotto made easy in the pressure cooker, loaded with chicken, spinach, and Parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs, diced
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 ½ cups Arborio rice
  • 4 cups chicken stock
  • 2 cups fresh spinach
  • ½ cup Parmesan cheese grated
  • 2 tbsp butter
  • Salt & pepper to taste

Method
 

  1. Heat oil in pressure cooker on sauté mode. Brown chicken.
    Chicken pieces browning in pressure cooker for risotto
  2. Add onion and garlic, cook until fragrant.
    Onions and garlic sautéing in pressure cooker for risotto base
  3. Stir in rice, toast for 1 minute.
    Arborio rice toasting in pressure cooker with chicken and onions
  4. Pour in chicken stock, season.
  5. Pressure cook on high for 6 minutes.
  6. Quick release, stir in butter, Parmesan, and spinach until creamy.
    Creamy chicken risotto with spinach and Parmesan in pressure cooker

Notes

Add mushrooms, peas, or white wine for variations