How To Make Instant Pot Chicken with Mushroom Sauce
Prep up a filling serving of instant pot chicken with this easy-to-follow recipe! It comes with a rich and creamy mushroom sauce for a tastier meal.
Serves:
Ingredients
- 4chicken breasts,(approximately 1¼ lbs), boneless, skinless
- ½cupall purpose flour
- salt and pepper,to taste
- 2tbspbutter
- 2tbspolive oil
- 12ozbutton mushrooms,sliced
- 2tspgarlic,minced
- ¾tspItalian seasoning
- ¾cupchicken broth
- ½cupheavy cream
- 2tbspparsley,chopped
Instructions
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Place the flour on a plate, then add 1 teaspoon of salt and ½ teaspoon pepper. Stir to combine.
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Dredge each chicken breast in the flour mixture.
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Turn the Instant Pot on, then select Saute mode and adjust the heat to More. When the Instant Pot is hot, add the 2 tablespoons of olive oil.
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Cook the chicken in a single layer for 3 to 4 minutes per side, or until browned. Work in batches if necessary. Remove the chicken from the pot and cover to keep warm.
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Add the butter and mushrooms to the pot, then cook for 3 to 4 minutes or until mushrooms have softened. Add the garlic and Italian seasoning, then cook for 30 seconds more. Season to taste with salt and pepper.
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Add the chicken breasts back to the pot along with the chicken broth.
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Seal the pot and select Manual Pressure High for 10 minutes.
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When the cooking time has finished, carefully vent the pot to release the pressure.
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Place the chicken on a serving plate, then cover to keep warm.
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Select the Saute mode then adjust the heat to More. Add the cream to the pot, then bring to a simmer. Cook for 4 to 5 minutes or until sauce has slightly thickened.
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Pour the mushroom sauce over the chicken. Sprinkle with parsley, then serve, and enjoy!
Nutrition
- Calories: 610.33kcal
- Fat: 40.67g
- Saturated Fat: 16.29g
- Trans Fat: 0.42g
- Monounsaturated Fat: 16.53g
- Polyunsaturated Fat: 5.06g
- Carbohydrates: 18.53g
- Fiber: 1.71g
- Sugar: 3.31g
- Protein: 42.60g
- Cholesterol: 168.73mg
- Sodium: 855.45mg
- Calcium: 60.48mg
- Potassium: 773.73mg
- Iron: 3.07mg
- Vitamin A: 221.70µg
- Vitamin C: 5.11mg
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