Best Pressure Cooker Chicken And Mushrooms Recipes

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Pressure-Cooker Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

PRESSURE COOKER CHICKEN AND MUSHROOMS RECIPE - (4.3/5)

Pressure Cooker Chicken and Mushrooms Recipe - (4.3/5) image

Provided by á-2267

Number Of Ingredients 9

Ingredients

Ingredients:
3 Tbsp. olive oil
2 lbs. boneless, skinless chicken breasts
1 tsp. salt
1/8 tsp. pepper
1 onion, chopped
8 oz. pkg. button mushrooms, cut in half
2 (10 oz.) cans cream of mushroom soup with roasted garlic
1/2 cup chicken broth

Steps:

Add oil to pressure cooker and heat over medium-high heat or use brown function. Brown the chicken breasts, two at a time, on both sides. Remove browned pieces and add more, continuing until all breasts are browned. Sprinkle chicken with salt. Sauté onion and mushrooms in drippings remaining in pressure cooker 3-5 minutes. Then return chicken to pressure cooker; add soup and broth and stir. Secure lid, bring up to high pressure, and cook for 15 minutes. Release pressure using natural release, about 30 minutes. Open lid, stir, and serve with hot cooked pasta or couscous.