Chicken Pressure Cooker Risotto

Name: Chicken Pressure Cooker Risotto
Yield: 6
Ingredients: 4 tablespoons of olive oil; 1 onion chopped into cubes; 2 cloves of garlic minced; 1 chicken breast cut into cubes; 1 large potato peeled and cubed; 1 carrot peeled and cubed; 1 envelope of chicken broth; 2 cups of uncooked rice; 4 cups of boiling water; 1 tablespoon of salt; 1/2 cup of chopped fresh parsley; 1/2 cup of grated Parmesan cheese

1
4 tablespoons of olive oil
2
1 onion chopped into cubes
3
2 cloves of garlic minced
4
1 chicken breast cut into cubes
5
1 large potato peeled and cubed
6
1 carrot peeled and cubed
7
1 envelope of chicken broth
8
2 cups of uncooked rice
9
4 cups of boiling water
10
1 tablespoon of salt
11
1/2 cup of chopped fresh parsley
12
1/2 cup of grated Parmesan cheese

Ingredients

1
4 tablespoons of olive oil
2
1 onion chopped into cubes
3
2 cloves of garlic minced
4
1 chicken breast cut into cubes
5
1 large potato peeled and cubed
6
1 carrot peeled and cubed
7
1 envelope of chicken broth
8
2 cups of uncooked rice
9
4 cups of boiling water
10
1 tablespoon of salt
11
1/2 cup of chopped fresh parsley
12
1/2 cup of grated Parmesan cheese

Directions

1
1 In a pressure cooker, heat the olive oil, sauté the onion, garlic, and chicken cubes
2
2 Add the potato, carrot, and chicken broth
3
Mix everything gently
4
Add the rice and mix well
5
Add the boiling water, salt, and cover the cooker
6
3 Start the pressure cooking process and wait for three minutes
7
Turn off the heat and let the steam release before opening
8
Transfer to a serving dish, sprinkle with parsley and Parmesan cheese.