Mustard Chicken and Leek
Mustard Chicken and Leek
| By : |
Food stylist, gastronomic consultant and service manager, is a lover of food and everything that comes with it.
Ingredients
For garnish:
|
Instructions
- Place the inner pot inside the Instant Pot. Press Saute and set time to 10 Minutes. Add the olive oil and wait about 1 minute until hot. Add the leek and cook until slightly translucent.
- Add the cubed chicken and sear on all sides, stirring from time to time so that they don’t burn.
- Add the wine and let cook for 3 Minutes or until the alcohol is burned off.
- Add the cream and mustard and stir to combine everything well. Press Cancel and add
1 tsp salt. Stir well. - It is important that the chicken remain covered in liquid. If necessary, add water or vegetable broth, if you have any, but not too much.
- Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 5 Minutes.
- Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
- Serve hot with whatever side you like. You can garnish with parsley and a bit of pepper for a spicy kick.
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!