Making risotto in the pressure cooker is so simple and quick, it’s almost comical.  I mean there are whole cookbooks dedicated to the art of making risotto ... and I find it fascinating.  So if you’re a big fan of risotto and don’t own a pressure cooker yet ... join us in our quest for cooking ourselves delicious, restaurant-fare at home ... in half the time and for less than half the price!

I used an electric pressure cooker - and used only 1/2 cup of Arborio Rice, so it was the perfect amount for our small household!  If you don’t have cooked chicken on hand - you could easily use some from a store-bought rotisserie.  It makes an impressive and really hassle-free Leftover Makeover!  Date Night!!


  1. - 2 teaspoons neutral-flavored oil

  2. - 1/2 cup Arborio Rice

  3. - 1/4 teaspoon Minced Dried Garlic  (

  4. - Pinch Dried Onion Flakes  (

  5. - 1 1/2 cups chicken stock

  6. - Cooked Chicken  (I used the breast from Crispy Roasted Chicken), sliced

  7. - Handful Parsley, chopped

  8. - Handful Basil, chopped

  9. - Parmesan Cheese, to taste


In the pot of the pressure cooker, heat the oil.  Add the rice and stir to coat.  Add the garlic and onion and stir, while continuing to cook for another minute.  Add the chicken stock and thin bite-size slices of chicken breast.  Lock the lid of the pressure cooker in place and cook for 5 minutes over High Pressure.

Quick release the pressure and open the lid, tilting it away from you to avoid any escaping steam.  The mixture may be a bit soupy still - and - if not, add a little more stock.  If the risotto has too much excess liquid, turn on the sauté function and cook, stirring until the liquid evaporates.  Add herbs and cheese and stir.

Serve immediately - ENJOY!!!