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Chicken with Leeks and Mushrooms
By :Kellyann Petrucci
Print Recipe
The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness. Pressure cooking makes for fast preparation and seals in all the juices and flavors.
Votes: 20
Rating: 4.55
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Leeks, Mushrooms
Prep Time 15 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 6 chicken breasts boneless and skinless
  • 1/2 teaspoon Pink Himalayan salt or Celtic Salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter or ghee
  • 3 pounds leeks white and pale green parts only, sliced into circles
  • 1/2 cup dry white wine or chicken bone broth
  • 1 1/4 pounds cremini mushrooms or button mushrooms, sliced 1/4 inch thick
  • 2 tablespoons arrowroot flour
  • 1/2 cup almond milk plain and unsweetened
  • scallions or fresh parsley to garnish, optional
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Leeks, Mushrooms
Prep Time 15 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 6 chicken breasts boneless and skinless
  • 1/2 teaspoon Pink Himalayan salt or Celtic Salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter or ghee
  • 3 pounds leeks white and pale green parts only, sliced into circles
  • 1/2 cup dry white wine or chicken bone broth
  • 1 1/4 pounds cremini mushrooms or button mushrooms, sliced 1/4 inch thick
  • 2 tablespoons arrowroot flour
  • 1/2 cup almond milk plain and unsweetened
  • scallions or fresh parsley to garnish, optional
Votes: 20
Rating: 4.55
Rate this recipe!
Instructions
  1. Pat chicken dry and season with salt and pepper.
  2. Set your Instant Pot to the Sauté setting. When hot, heat butter/ghee and brown chicken on both sides. Remove chicken from cooker and transfer to a plate.
  3. Add wine to cooker and deglaze by boiling on sauté setting, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes.
  4. Stir in the wine/broth, leeks and mushrooms. Top the leeks and mushrooms with the chicken breasts and juices from plate.
  5. Using the Manual setting, adjust the Instant Pot to cook on high pressure. Cook for 8 minutes.
  6. When time is up, allow pressure to naturally release for 4 minutes, then release any remaining pressure using the quick release method.
  7. Transfer chicken to a plate.
  8. Stir arrowroot into almond milk and add to Instant Pot returning to sauté setting or on high heat, stirring occasionally, until thickened, about 2 minutes.
  9. Serve chicken on top of leeks and mushrooms. Enjoy!