Instant Pot Creamy Chicken & Mushroom Stew

Hi, just popping in real quick to post a recipe I made today.  I needed to use up some button mushrooms, but I also picked up a pack of baby portobello’s today when I bought the boneless chicken thighs for this recipe.

What you will need:

Usually, I show you step by step how I make the recipes.  Do you enjoy that or would you just prefer to see the finished product and have me post the recipe?  I’m also including the recipe in a PDF format so you can print it.

Instant Pot Creamy Chicken & Mushroom Stew

Ingredients:

1 yellow onion, halved and sliced

2 tablespoons olive oil

1 teaspoon salt

1.7- 2 lb chicken thighs/breast, diced
I used 3 boneless chicken thighs.

8 oz mix of sliced baby portobello  & whole white button mushrooms.  If whole mushrooms are large you can chop in half.

4 large cloves of garlic, diced roughly

1-2 bay leaves

1/2 tsp nutmeg (optional)  

½ teaspoon black pepper

2/3 cup chicken stock (or chicken stock cube and water or
1 tsp Better than Bouillon with 2/3 cup water )

1 teaspoon Dijon mustard

cup sour cream

2 teaspoons arrowroot, corn or tapioca starch for thickening dissolved in 2 teaspoons of cold water.

To finish: 2-3 tablespoons chopped parsley

Instructions:

Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).

Add the olive oil, onion, garlic and salt to the pot and cook for 3-4 minutes, until softened slightly.  Stir occasionally so the garlic doesn’t burn

Add the chicken, mushrooms, garlic, bay leaves, pepper, stock cube, water and mustard and stir through. Keep Warm/Cancel to stop the cooking process. Top with chopped parsley and serve. turn the Sauté off by pressing the Keep Warm/Cancel button.

Place and lock the lid, make sure the steam releasing handle is pointing to Sealing.
Press Manual (High Pressure, 15 minutes).  

Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.

When it’s safe, open the lid and press the Sauté function key again. Remove the 2 bay leaves.

Add the cornstarch mixture into the pot and stir through. This will thicken the sauce slightly.

Finally, add the sour cream and stir through. Press Keep Warm/Cancel to stop the cooking process.
Top with chopped parsley and serve.

If you are interested in purchasing the Instant Pot, click HERE to be directed to the official Instant Pot website.
Use PROMO CODE:  TTT10OFF at the checkout to receive $10 off your Instant Pot purchase.
This is an affiliate link and my way of saying thank you for your purchase!To print recipe, click link below.



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