Print Options:

Instant Pot Chicken breast with mushroom sauce

Yields1 ServingPreparation10 minsCooking30 minsTotal40 mins

This delicious Instant Pot Chicken dish is ready in less than 45 minutes and ideal for a fine dining meal for 2.

 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.