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
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
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
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
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
Votes: 19
Rating: 4.42
Rate this recipe!
Print Recipe
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. Transfer the chicken to a serving platter. Cover lightly with aluminum foil to keep warm.
  5. 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.
  6. Serve the chicken with the mushroom-spinach mixture.
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