Chicken with Leeks and Mushrooms
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.
boneless and skinless
Pink Himalayan salt
or Celtic Salt
white and pale green parts only, sliced into circles
dry white wine
or chicken bone broth
or button mushrooms, sliced
plain and unsweetened
or fresh parsley to garnish, optional
Pat chicken dry and season with salt and pepper.
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.
Add wine to cooker and deglaze by boiling on sauté setting, stirring and scraping up brown bits, until reduced to about
, 1 to 2 minutes.
Stir in the wine/broth, leeks and mushrooms. Top the leeks and mushrooms with the chicken breasts and juices from plate.
Using the Manual setting, adjust the Instant Pot to cook on high pressure. Cook for 8 minutes.
When time is up, allow pressure to naturally release for 4 minutes, then release any remaining pressure using the quick release method.
Transfer chicken to a plate.
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.
Serve chicken on top of leeks and mushrooms. Enjoy!