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Lunch recipe · from the recipe book

Pressure Cooker Chicken, Mushroom and Butternut Risotto

Silky, no-stir risotto with tender chicken, deeply browned mushrooms, sweet melting butternut squash and earthy thyme, brightened with lemon and Parmesan.

Pressure Cooker Chicken, Mushroom and Butternut Risotto

Ingredients

  • 1 lb450 gChicken breast, boneless skinlesscut into 3/4-inch pieces
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1⅔ cups300 gLong-grain white rice, dryshort-grain arborio-style if you have it
  • 2¼ cups cubed300 gButternut squash, peeledcut into 1/2-inch cubes
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried thyme
  • 4 cups960 gLow-sodium chicken broth
  • 2 tbsp27 gOlive oildivided
  • 1 tbsp14 gUnsalted butter
  • ⅓ cup grated40 gGrated Parmesan
  • 1 tbsp15 gLemon juice
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: cut the chicken breast, slice the mushrooms, cube the butternut squash, dice the onion, mince the garlic and chop the parsley.
  2. Season the chicken with half of the salt. Set the pressure cooker to sauté, heat half of the olive oil and brown the chicken on two sides, about 4 minutes; it will finish cooking later. Move the chicken to a plate.
  3. Add the remaining half of the olive oil and the mushrooms. Cook, stirring now and then, until browned and their liquid has cooked off, about 6 minutes.
  4. Add the onion and cook until soft, about 3 minutes, then stir in the garlic and thyme for 30 seconds.
  5. Add the rice and stir for 1 to 2 minutes until the grains look glossy and slightly translucent at the edges.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the butternut squash and return the chicken with its juices.
  7. Lock the lid and cook at high pressure for 6 minutes. Quick-release the pressure, then check that the chicken reaches 165°F (74°C).
  8. On sauté, stir vigorously for 1 to 2 minutes until creamy. Stir in the butter, Parmesan, lemon juice, the remaining half of the salt and the black pepper; add a splash of hot water if it is too thick.
  9. Spoon into bowls and scatter the parsley on top.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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