Creamy Mushroom Chicken
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre |
Happily for you, I’m not about to suggest using a can of cream of mushroom soup in this (or any other) recipe. But, happily for you, if you like cream of mushroom soup, you won’t miss it after you try this recipe. It’s the taste of comfort for many of us, just healthier than anything that might come out of a can. It’s also an easy recipe. I ask you to put the spinach in with the rest of the ingredients to add more flavor to the dish. The spinach will cook down and blend in with everything else, and you’ll have a vegetable and chicken dish done in one shot.
Votes: 19
Rating: 4.42
Rate this recipe!
Ingredients
- 2 tbsp salted butter
- 6 cloves garlic thickly sliced
- 1 cup sliced yellow onions
- 2 cups quartered button mushrooms
- 1 lb boneless skinless chicken thighs
- 3 - 4 sprigs fresh thyme or 1 tsp dried
- 2 tbsp Water
- 1 tsp salt
- 1 tsp black pepper
- 4 cups baby spinach
- 1/2 cup heavy cream
- 1 tbsp lemon juice fresh
Ingredients
- 2 tbsp salted butter
- 6 cloves garlic thickly sliced
- 1 cup sliced yellow onions
- 2 cups quartered button mushrooms
- 1 lb boneless skinless chicken thighs
- 3 - 4 sprigs fresh thyme or 1 tsp dried
- 2 tbsp Water
- 1 tsp salt
- 1 tsp black pepper
- 4 cups baby spinach
- 1/2 cup heavy cream
- 1 tbsp lemon juice fresh
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Votes: 19
Rating: 4.42
Rate this recipe!
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Instructions
Select SAUTÉ on the Instant Pot. When the pot is hot, add the butter. When the butter has melted, add the garlic. Cook, stirring continuously, until garlic is fragrant and slightly softened, about 1 minute (take care not to let it burn).
Add the onions and mushrooms and stir to coat. Add the chicken, thyme, water, salt, and pepper. Stir to combine. Place the spinach on top of the chicken mixture. Select CANCEL.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 8 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Transfer the chicken to a serving platter. Cover lightly with aluminum foil to keep warm.
Select SAUTÉ on the Instant Pot. While stirring continuously, slowly add the cream in a steady stream. Cook, stirring, until the mixture starts to thicken, 5 to 8 minutes. Stir in the lemon juice. Select CANCEL.
Serve the chicken with the mushroom-spinach mixture.
Instant Pot Fast and Easy Cookbook by Urvashi Pitre
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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