Ingredients
Scale
Risotto:
- 3 tbsp olive oil
- 1 Medium Onion
- 1 red bell pepper, cut into 1” pieces
- 1 pound Chicken Breast
- 2 cups Arborio rice
- 3 1/2 cups Chicken Broth
- 1/2 cup dry white wine
- 2 garlic cloves, chopped
- 1/2 cup cherry tomatoes, or 1 14 oz can stewed or chopped tomatoes
Seasoning:
- 1 tsp Salt
- 2 tsp dried oregano
- 2 tsp Paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1.5 ounces unsalted butter
- 4 ounces grated Parmesan
Instructions
- Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tbps of olive oil and add the chopped onion. Sauté until translucent. Add the garlic and stir for a minute.
- While the onion is sautéing, dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
- Take out the sautéed onion, pour in the remaining olive oil and add the chicken pieces in.
- Quickly brown the meat. Turn OFF the sauté function and deglaze the pot with white wine. Throw the onions back in, add the rice, red peppers, tomatoes and chicken stock/broth and give everything a good stir.
- Cover with the lid and lock it into its position. Turn the vent to the SEALING position. Press the MANUAL button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually.
- Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped parsley (optional) and additional freshly grated parmesan and serve.