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Texas Caviar
Creamy Mushroom Chicken
| By : |
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.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
4 servings
|
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
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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.
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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Easy peasy and DELISH!!!
Can you make this without the spinach?
Can you make this without spinach
This recipe was very tasty. I thought it may be too much garlick, but it was not over bearing at all. The sauce was what made this dish. Next time I’ll use bone in chicken vs bonelss for more moist meat. Very Easy to make
Excellent. My first instant pot meal that I have made. I highly recommend this recipe. I served it over white rice. I use only a 3 quart Instant pot without changing the ingredient amounts. Excellent.
Really good! Whole family loved it. I did the spinach seperate because I’m the only one who eats Spinach.
I say it tasted so good, I could have people over and cook this to impress them!!
I doubled the recipe and I’m wondering if you shouldn’t double the spices when doing that. It was WAY too peppery. We ended up having something else for dinner because it was inedible.
I have a mini pot. Do I just half all the ingredients and time or can I do the whole thing in the mini pot. As a single person I don’t want large recipes
Hi Elen.
Most recipes are designed for a 6 quart. Halving a recipe is the quick way to ensure that it will work in the mini. The recipes state a serving size which can be adjusted to one – two serving and it will alter the ingredient amounts for you.
Hi Ellen,
It is safe to halve all the recipes as they were designed for our 6 Quart. In the app you are able to adjust the serving size to half or reduce to one and it will automatically adjust the ingredient amounts.
Came out pretty good!
This was yummy. Loved it. I didnt have chicken thighs so I made it with chicken breast. I made it with white rice. . Delish I will definitely make this again.
Delicious!
This dish is amazing!!
I’m just wondering, is there enough liquid in this recipe to prevent the “burn” notice? Wouldn’t just the cream make it too thick? I appreciate your expertise! This looks so good!
Donna, i had the same concern but using fresh mushroom and that much spinach…water is not an issue. Used breast also, 1 1/4lb cut up wasnt quite enough. Overall very good dish. Served over rice so didn’t reduce too much. Shredded parmesan was the perfect touch.
I’m wowed!
I was a tad short on mushrooms so I used a can of mushroom soup and just used less cream. It turned out great.
I also used Chicken breast and it turned out great and the chicken was nice and moist.