Pressure-Cooker Risotto With Chicken And Mushrooms

• 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

1. 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.
2. 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.
3. Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

unsalted butter, olive oil, baby portobello mushrooms, onion, arborio rice, white wine, lemon juice, chicken broth, rotisserie chicken, parmesan cheese, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/pressure-cooker-risotto-with-chicken-and-mushrooms/ (may not work)