Ingredients
4 tablespoons unsalted butter, divided 2 tablespoons olive oil1/2 pound sliced baby portobello mushrooms1 small onion, finely chopped1-1/2 cups uncooked arborio rice1/2 cup white wine or chicken broth1 tablespoon lemon juice1 carton (32 ounces) chicken broth 2 cups shredded rotisserie chicken 3 tablespoons grated Parmesan cheese2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
