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!
16 replies
  1. GHP2014
    GHP2014 says:

    Great and easy to do. At the risk of giving the author apoplexy, I modified it! Not being a climber (Himalayas) or keen on squeezing milk out of almonds, I substituted gravy granules and wine/broth for the milk, and used 1 1/2 cups as the Instant Pot instructions say you need 3 cups of liquid to use the steam funtion. Served with roast potatoes and Paxo stuffing made separately (OK, I’m a Brit!). It was delicious and very easy to make. Thank you for the recipe!

  2. LReidy
    LReidy says:

    This was good . I made brown rice to go along with it. My chicken was a bit dry but i mughtve browned it too long

  3. Kandie
    Kandie says:

    First thing I have made with my Instapot. Was easy to use and the recipe was easy to follow. Chicken was a little dry. Thought it would have been more moist. Would add some spices to give flavor next time. Overall, not bad.

  4. A.J.
    A.J. says:

    It was just okay. It tasted like it was missing something and it also needed to be served over something like rice or mashed potatoes.

  5. Coricapybara
    Coricapybara says:

    I keep clicking on delicious looking recipes that say ‘paleo’ and ‘gluten free’ but the ingredients say otherwise…

  6. DeeDeeGWebb
    DeeDeeGWebb says:

    I made this dish tonight.
    Everything carmalized beautifully.
    Didn’t have almond milk, used vegetable broth instead. WOW! What a treat!
    I didn’t use 4T of butter, used 3T, 4T is a lot of butter.
    I’m a weight watcher – so this calculated out to about 4 smartpoints per serving.

  7. Shelarama
    Shelarama says:

    First time ever using my Instapot using this recipe. Loved it! The sauce was amazing and the chiken fork tender will make this again.

  8. Jraef
    Jraef says:

    Very tasty, not difficult at all.

    I think 3lbs of leeks was excessive. I used 1-1/2lbs and even then there was barely room in my 6 qt Instant Pot for the chicken. Had I used 3lbs it would not have fit. This recipe must be for the larger pot but didn’t day so.

    No stores in my area even knew what Arrow Root starch was. I used Tapioca starch, it was fine.

  9. CateHummel
    CateHummel says:

    This is a good recipe, though I cut down the amount by about half and modified it just a tad (I’m only cooking for two). I used chicken thighs instead of breasts, used coconut oil for the saute and put a little tarragon in the mushroom/leek sauce before serving.

  10. SissaG
    SissaG says:

    Whole family enojyed it!! Had my parents over for dinner & they loved it as well. Put it on top of broad egg noodles. First time cooking with Leeks!! Will make this again.

  11. Khinton79
    Khinton79 says:

    Very good. Sort of had a leek gravy. We served on a bed of rice then spooned some of the leeks on top and extra garnish on the table. Delicious. Big hit.

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