First try on this recipe.
2 tsp olive oil
1 cup frozen chopped onion
24 oz sliced baby Bella mushrooms
1/2 tsp dried thyme
4 1/2 cup chicken stock (used better then broth bouillon)
2 cup arborio rice
1 cup shaved Parmesan
1 tbsp butter
9 oz Beyond Meat chicken grilled strips, chopped into pieces
Turned the pot to sauté and added oil. Cooked onion until brown, added in mushrooms and thyme, cooked until reduced to about half the original volume. Added fake chicken bits and stirred in for a few seconds. Poured in the broth and scraped bottom of pan well. Added rice, stored, switched pot to manual high pressure for 7 minutes. Quick released the pressure and stirred in butter and cheese.
Result is creamy and thick and yummy. Made four very large portions.
Notes – recipe called for 1/2 cup wine (red or white) and 4 cups broth. Didn’t have wine on hand
Recipe said to toast rice then add liquid. I did the liquid first because I was focused on deglazing the pot and forgot the toasting bit.
The chicken was not in the recipe. I just had it on hand so I used it.
This was a winner. Will make again.