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Pressure Cooker Slow Smoked Mesquite Pork Risotto

Pressure Cooker Slow Smoked Mesquite Pork Risotto

This Pressure Cooker Pork Risotto is a warm, creamy dish that soothes the soul, just like this Easy Pumpkin Risotto. Even better, it’s made with simple, everyday ingredients and ready in under 30 minutes!

Author: Wondermom Wannabe

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Servings: 4 servings

Calories: 509 kcal per serving

Ingredients

  • 1 - Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
  • 4 tablespoons - butter
  • 1 - onion
  • 1 cup - arborio rice
  • ½ cup - Riesling
  • 2 cups - chicken broth
  • 1 package - baby bella mushrooms
  • ½ cup - Swiss cheese
  • fresh parsley

Instructions

  1. Turn pressure cooker on Sauté mode. When hot, add two tablespoons butter and diced onion. Sauté for 5-6 minutes until onions are soft and just turning translucent. Add rice to pot.
  2. Cook, stirring often, for 1-2 minutes. Remove onions and rice to a separate bowl.
  3. Add two tablespoons butter and cubed pork to the pot. Sauté for one to two minutes until pork is lightly browned. Turn off Sauté mode.
  4. Return onions and rice to the pot. Add wine, broth, and mushrooms to the pot. Stir well to combine.
  5. Secure the lid of the pressure cooker and set valve to sealing. Cook on high pressure for 7 minutes.
  6. When the cook time has ended, quick release the pressure. Add shredded cheese and return lid. Wait 2-3 minutes for cheese to melt, then remove lid.
  7. Serve immediately. Garnish with fresh parsley if desired.

Nutrition

Energy: 509 kcal | Total Fat: 25 g | Saturated: 13 g | Trans: 0 g | Unsaturated: 5 g | Cholesterol: 83 mg | Total Carbs: 45 g | Fiber: 2 g | Sugars: 4 g | Proteins: 22 g | Sodium: 599 mg | Polyunsaturated: 2 g | Monounsaturated: 8 g

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