Creamy Mushroom Chicken
30-60 min, 4 servings, baby spinach, black pepper, boneless, celiac, contributed, cook 35 min, easy, fresh thyme, garlic, gluten free, heavy cream, Instant Pot Fast and Easy Cookbook by Urvashi Pitre, lemon juice, low carb, modern, prep 10 min, pressure cook, quartered button mushrooms, salt, salted butter, sauté, sliced yellow onions, soup, water
Ingreadient
- 2 tbsp salted butter
- 6 garlic cloves, minced
- 2 cup yellow onions, sliced
- 2 cups quartered button mushrooms
- 1 lb boneless chicken breast
- 3 - 4 sprigs fresh thyme
- 2 tbsp water
- 1 tsp salt
- 1 tsp black pepper
- 4 cups baby spinach
- 1/2 cup heavy cream
- 1 tbsp lemon juice
Direction
- Select Sauté on the Instant Pot®. When the pot is hot, add the butter. Once the butter has melted, add the garlic and cook, stirring continuously, until the garlic is fragrant and slightly softened, about 1 minute. Be careful not to let it burn.
- Add the onions and mushrooms, stirring to coat them in the butter. Then, add the chicken, thyme, water, salt, and pepper. Stir to combine. Place the spinach on top of the chicken mixture. Select Cancel.
- Secure the lid on the pot and close the pressure-release valve. Select Manual or Pressure Cook and set the pot to High Pressure for 8 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Transfer the chicken to a serving platter and cover it lightly with aluminum foil to keep warm.
- Select Sauté on the Instant Pot®. While stirring continuously, slowly add the cream in a steady stream. Cook, stirring, until the mixture starts to thicken, about 5 to 8 minutes. Stir in the lemon juice. Select Cancel.
- Serve the chicken with the mushroom-spinach mixture. Enjoy!
