Instant Pot Chicken Breast with mushroom sauce

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You will love serving this fine dining chicken dish for 2. You can double the recipe which will take a little longer to prepare because you have to brown only 2 breasts at a time. The pressure cooking time will be the same as with 2 portions.

Suggested accompaniments: baked or mashed potatoes, white or brown rice, broccoli, green beans, peas.

Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before releasing pressure.

Servings: 2

Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 tbsp (14 g) butter
 1 tbsp (15 ml) vegetable oil
 Salt and Pepper
 2 boneless, skinless chicken breasts
 half onion, chopped finely
 100 g (about 11/2 cup) sliced fresh mushrooms
 1 clove of garlic, finely chopped
 1/4 cup (60 ml) dry white wine
 1/2 cup (125 ml) chicken broth
 1/4 tsp (1ml) dry basil
 1/2 tsp (2ml) dry tarragon
 1/4 cup (60 ml) light or heavy cream
 2 tsp (10 ml) cornstarch

1

Blot the breasts with paper towels. Season with salt and pepper.
Select "sauté at high" and set 15 minutes; start cooking as soon as the inner pot is hot. Heat the butter and oil, add the breasts and brown on both sides. Reserve.

2

Add the onion and cook for 1 minute stirring frequently with a wooden spoon. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for 1 minute.

3

Add the wine, chicken broth, basil and tarragon and stir to dissolve the particles from the bottom of the pan. Put the breasts in the pressure cooker and press "cancel".

4

Select "pressure or meat / stew", set 8 minutes to "high" with "warm to off". Put the lid on and set the pressure release to Sealing. Press the "start" button. (It will take about 5 minutes to reach the pressure and start cooking). When the alarm sounds, immediately release pressure and allow to stand for 3 minutes before opening the pressure cooker. Remove the breasts and reserve covered with aluminum foil.

5

Select "sauté" to medium "and set 10 minutes. Perfectly mix the cream and cornstarch and add to the cooking broth. Stir constantly until the sauce adheres to the back of a spoon. Press "cancel". Pour sauce on breasts and serve immediately.

Ingredients

 1 tbsp (14 g) butter
 1 tbsp (15 ml) vegetable oil
 Salt and Pepper
 2 boneless, skinless chicken breasts
 half onion, chopped finely
 100 g (about 11/2 cup) sliced fresh mushrooms
 1 clove of garlic, finely chopped
 1/4 cup (60 ml) dry white wine
 1/2 cup (125 ml) chicken broth
 1/4 tsp (1ml) dry basil
 1/2 tsp (2ml) dry tarragon
 1/4 cup (60 ml) light or heavy cream
 2 tsp (10 ml) cornstarch

Directions

1

Blot the breasts with paper towels. Season with salt and pepper.
Select "sauté at high" and set 15 minutes; start cooking as soon as the inner pot is hot. Heat the butter and oil, add the breasts and brown on both sides. Reserve.

2

Add the onion and cook for 1 minute stirring frequently with a wooden spoon. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for 1 minute.

3

Add the wine, chicken broth, basil and tarragon and stir to dissolve the particles from the bottom of the pan. Put the breasts in the pressure cooker and press "cancel".

4

Select "pressure or meat / stew", set 8 minutes to "high" with "warm to off". Put the lid on and set the pressure release to Sealing. Press the "start" button. (It will take about 5 minutes to reach the pressure and start cooking). When the alarm sounds, immediately release pressure and allow to stand for 3 minutes before opening the pressure cooker. Remove the breasts and reserve covered with aluminum foil.

5

Select "sauté" to medium "and set 10 minutes. Perfectly mix the cream and cornstarch and add to the cooking broth. Stir constantly until the sauce adheres to the back of a spoon. Press "cancel". Pour sauce on breasts and serve immediately.

Instant Pot Chicken breast with mushroom sauce

 

 

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