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Instant Pot Creamy Garlic Mushroom Chicken<\/p>\nInstant Pot Creamy Garlic Mushroom Chicken<\/p>\n
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1 1\/2 – 2 lbs. (0.6 kg-1 kg) chicken thighs or chicken breasts<\/p>\n
salt<\/p>\n
ground black pepper<\/p>\n
1 T. olive oil<\/p>\n
3 cloves garlic, minced<\/p>\n
6 oz. (170 g) Cremini or white mushrooms, stems trimmed<\/p>\n
1\/2 cup chicken broth<\/p>\n
1\/2 cup whipping cream or heavy whipping cream<\/p>\n
1\/4 tsp. salt or to taste<\/p>\n
3 dashes cayenne pepper<\/p>\n
1 T. lemon juice<\/p>\n
1 T. chopped parsley<\/p>\n
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Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.\u00a0 Creamy garlic mushroom chicken in an Instant Pot. Turn on the Saut\u00e9 mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn\u2019t stick to the pot), add 1\/2 T. of the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.) Discard the chicken fat from the instant pot by spooning it out. Add the remaining olive oil and saut\u00e9 the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well. Turn to Saut\u00e9 mode for a few minutes to reduce the sauce. Add more salt and lemon juice to suit your taste.\u00a0 Creamy garlic mushroom chicken.\u00a0 Serve immediately with some plain spaghetti.\u00a0 Creamy garlic mushroom chicken.\u00a0 If you use frozen chicken, increase the pressure cooking time by 10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Creamy Garlic Mushroom Chicken 1 1\/2 – 2 lbs. (0.6 kg-1 kg) chicken thighs or chicken breasts salt ground black pepper 1 T. olive oil 3 cloves garlic, minced 6 oz. (170 g) Cremini or white mushrooms, stems trimmed 1\/2 cup chicken broth 1\/2 cup whipping cream or heavy whipping cream 1\/4 tsp. salt or to taste 3 dashes cayenne pepper 1 T. lemon juice 1 T. chopped parsley Wash and rinse the chicken thighs with…<\/p>\n