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Red Pepper Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x




  • 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


  • 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


  1. 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.
  2. While the onion is sautéing, dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
  3. Take out the sautéed onion, pour in the remaining olive oil and add the chicken pieces in.
  4. 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.
  5. 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.
  6. 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.