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Pressure Cooker Risotto
Pressure Cooker Risotto

Pressure Cooker Risotto

1 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 35 Min Cook: 30 Min
Looking for the perfectly creamy, low-stir risotto for dinner tonight? Try making it in your electric pressure cooker! This unique version features tender chicken, Kraft Roasted Red Pepper with Parmesan Dressing and a sprinkling of mozzarella for the ultimate finish.
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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1/4 cup Kraft Roasted Red Pepper with Parmesan Dressing, divided
1 cup hot water
1 tsp. chicken bouillon granules
1/2 cup halved mixed red, orange, yellow and green cherry tomatoes
1 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup Arborio rice, uncooked
1/2 cup shredded mozzarella cheese
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How do I make it ?
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Step 1
Toss chicken with 2 Tbsp. dressing. Refrigerate 30 min.
Step 2
Spray electric pressure cooker container with cooking spray. Heat pressure cooker using SAUTÉ setting. Meanwhile, add hot water to bouillon; stir until dissolved.
Step 3
Add chicken to pressure cooker; cook 6 min. or until lightly browned, stirring frequently and adding tomatoes after 3 min. Spoon chicken mixture into bowl; cover to keep warm.
Step 4
Heat remaining dressing in pressure cooker using SAUTÉ setting. Add mushrooms and onions; cook and stir 5 min. or until tender. Add rice; cook 1 to 2 min. or until lightly browned, stirring constantly. Add dissolved bouillon; mix well. Close and lock lid.
Step 5
Cook 7 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid.
Step 6
Add cheese to rice mixture; stir until melted. Serve topped with chicken mixture.
Kraft Kitchen Tips!
Special Extra
For more colour and flavour, sprinkle with 1 Tbsp. chopped fresh basil before serving.
The chicken strips tossed with the dressing can be refrigerated up to 1 hour before cooking as directed.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 5 g
25 %
Cholesterol 90 mg
Sodium 830 mg
35 %
Carbohydrate 47 g
Fibre 2 g
Sugars 8 g
Protein 36 g
Vitamin A
10 %
Vitamin C
15 %
15 %
15 %
2 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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