So last year I became intrigued by pressure cookers. I started using them here and there and still wasn’t too comfortable with them. Well, I’ve been using mine since Christmas, at least once a week, and now I can’t get enough! I can cook a whole meal in one pan in a half hour or less! And the food is so good!
Now, I know there are several varieties of pressure cookers out there. And you can use any of them to make this recipe. No need to buy a particular pressure cooker. In fact, all those Instapot recipes you see floating around can be made in most pressure cookers too. I made this dish in my Crock-Pot Express Crock.
Here’s everything you will need to make the dish –
1 lb boneless skinless chicken breast cut into thin strips
1/2 c Flour
2 c Chicken Broth
1 c White Wine
2 cloves or 2 tsp of minced garlic
2 c Arborio Rice
8 oz sliced Bella Mushrooms
2 tbs non salted Butter
1 c Whole Milk (can substitute for 1 or 2%)
6 oz shredded Asiago Cheese
If you want to do a little ahead prep you can slice the chicken, mushroom and shred the cheese. Those can be stored in the fridge until you are ready to cook.
When you’re ready to start cooking here’s what you’ll do –
Place the flour in a shallow dish and dredge the chicken through it. Be sure to get a nice coat of flour all over the chicken and set aside.
Next, set the pressure cooker to saute. Add the butter and garlic and cook until the garlic is translucent, be sure to not overcook and burn your garlic, the burnt flavor will spill over into the dish. This should take about a minute.
Once your garlic is sauteed add the mushroom, wine and broth. Stir together.
Then pour in rice and place the chicken on top.
Secure the lid of the pressure cooker and set the pressure cooker on high for 10 minutes. Make sure your vent is closed.
When the 10 minutes of pressure cooking is up (it will take about 20 because the pressure cooker has to build pressure) do a quick release. A quick release is turning the valve to open and letting the steam pour out. BE CAREFUL. You can burn yourself if you are not careful. Be sure you do not open the valve with your hand or arm over the top. I like to reach under, push up and over the valve so that I am never in the way of the steam. Also, do not place this under a cabinet or chandelier. Be sure there is a nice open area above the pressure cooker. Otherwise, that steam is going to be shooting up and all that heat can warp the wood of cabinets if you do this frequently.
Once the quick release is done, remove the lid and stir in the milk and cheese. Then it’s ready to serve!
I really loved this dish, however, Peyton was not a huge fan. She doesn’t care for mushrooms and Asiago cheese is strong cheese. So she ate a little rice then went for something else. Next time I make this dish I’m going to experiment with some different cheese. Maybe adding a little provolone might tone it down.