Pressure Cooker Cheddar Broccoli Risotto With Chicken

Name: Pressure Cooker Cheddar Broccoli Risotto With Chicken
Yield: 8 servings
Ingredients: 2 tbsp (30 mL) olive oil; 1 medium red bell pepper; 1 medium onion; 2 garlic cloves; ½ tsp (2 mL) salt; 1 cup (250 mL) uncooked Arborio rice; 1 lb. (450 g) chicken tenderloins; 3 cups (750 mL) low-sodium chicken broth; 1 tbsp (15 mL) Dijon mustard; 4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated); 2 cups (500 mL) small broccoli florets; 2 oz. (60 g) cream cheese, cubed; ½ lemon

Prep 5 min

Cook 27 min

Ready in 32 min

Using an electric pressure cooker means that you can make a delicious, creamy risotto even on weeknights when you don't have a lot of time to make dinner.

Ingredients

2 tbsp (30 mL) olive oil
1 medium red bell pepper
1 medium onion
2 garlic cloves
½ tsp (2 mL) salt
1 cup (250 mL) uncooked Arborio rice
1 lb. (450 g) chicken tenderloins
3 cups (750 mL) low-sodium chicken broth
1 tbsp (15 mL) Dijon mustard
4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated)
2 cups (500 mL) small broccoli florets
2 oz. (60 g) cream cheese, cubed
½ lemon

Directions

Set the Deluxe Multi Cooker to SEAR on medium. Heat the oil in the inner pot for 3 minutes.
Cut the top off the bell pepper and remove the seeds and veins. Cut the bell pepper and the onion into chunks and place them into the Manual Food Processor; process until finely chopped.
Add the onion, bell pepper, garlic pressed with the Garlic Press, and salt to the inner pot and cook uncovered for 4 minutes, stirring frequently. Add the rice and stir to combine.* Press CANCEL.
Cut chicken into bite-sized pieces. Add the chicken, broth, and mustard, then stir.* Lock the lid, select the WHITE RICE setting, and press START.
While the rice is cooking, grate the cheese with the Adjustable Coarse Grater.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Stir in the broccoli and cheeses until well combined.* Set to SEAR on medium and press START. Cook uncovered for 5 minutes, stirring frequently.* Press CANCEL. Before serving, juice the lemon into the rice with the Citrus Press.

Yield:

8 servings

Nutrients per serving:

per serving (1 cup/250 mL): Calories 350, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 3 g, Protein 19 g

Cook's Tips:

Risotto gets its signature creamy texture from the rice grains bumping into one another, which releases starch. Once it’s on a plate, it should flow like lava if you tip it. If your risotto mixture is too thick, add a little chicken broth until it gets to the right consistency.

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.