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 with the Scoop Loop^®. 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 Microplane^® 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.