Best Pressure Cooker Curried Pumpkin Risotto 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 CURRIED PUMPKIN RISOTTO

Pressure Cooker Curried Pumpkin Risotto image

Provided by ALYSSA BALL

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 small onion (chopped)
1 cup arborio rice (uncooked)
2 cloves garlic (minced)
2 cups chicken stock
1/2 cup canned pumpkin
1 tbsp curry powder
1-1/2 tsp minced fresh rosemary (or 3/4 tsp dried rosemary, crushed)
1/2 tsp salt
1/4 tsp pepper

Steps:

Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp and tender, 5-7 minutes.
Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary.
Heat oil in a 6-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway.

PRESSURE-COOKER TEX-MEX RISOTTO

Pressure-Cooker Tex-Mex Risotto image

I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. My Ninja Foodi gave me the opportunity to marry my love of Mexican and creamy risotto, no muss no fuss. -Sharon Marx, Grand Blanc, Michigan

Provided by Taste of Home

Categories Dinner Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 large sweet orange pepper, chopped
1 jalapeno pepper, seeded and minced, optional
1-1/2 cups uncooked arborio rice
2-1/2 cups reduced-sodium chicken broth
1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded Manchego cheese
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro

Steps:

Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir orange pepper and if desired, jalapeno until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro, if desired.

Nutrition Facts : Calories 446 calories, Fat 13g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 742mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.