This pressure-cooker chicken risotto is impressive enough to be on a restaurant menu. The ingredients are comforting and make for a super filling dinner at home. —Christiane Smith-Lafarier, Leominster, Massachusetts
Ingredients
- 4 large navel oranges
- 4 garlic cloves, minced
- 1 tablespoon dried tarragon
- 2 teaspoons rubbed sage
- 1 teaspoon kosher salt
- 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 1-1/2 cups uncooked arborio rice
- 3 cups reduced-sodium chicken broth
- 3/4 cup grated Romano or Parmesan cheese
- 3/4 cup slivered almonds, toasted
- 3/4 cup dried cranberries
Directions
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1Finely grate enough zest from oranges to measure 1 tablespoon. Cut oranges crosswise in half; squeeze juice from oranges. Place zest and juice in a large bowl. Whisk in garlic, tarragon, sage and salt until blended. Pour 3/4 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate 2-3 hours. Cover and refrigerate remaining marinade.
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2Drain chicken, discarding marinade in dish. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons butter. When butter is melted, cook and stir chicken until no longer pink, 6-8 minutes. Add rice; cook 1 minute longer. Add reserved marinade to pressure cooker. Stir in broth. Press cancel.
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3Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally for 4 minutes; quick-release any remaining pressure. Stir in cheese, almonds, cranberries and remaining 2 tablespoons butter. Serve immediately.
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