Today’s post is a guest post from a Pressure Cooker Today reader.
Hi, my name is Carol. I’m a born and raised New Englander, stay-at-home wife, Mom, and “Mimi” to 2 active boys and one mischievous “grand-dog”, who recently discovered skunks don’t make good playmates-needless to say the 3 of them keep my daughter and son-in-law VERY busy.
I love to cook and bake and am an active member of several cooking forums, where I enjoy chatting about cooking and recipes with fellow posters. I like to take recipes and modify them by adding or subtracting ingredients to turn them into something that pleases our palates. Once I’m happy with the results, my husband Bob photographs the finished product, and I review and post them on these forums.
Two of my favorite cooking “aids” are my slow cooker and my stove-top pressure cooker. I love filling the slow cooker with ingredients and having the aroma of dinner cooking fill the house all day, but I also love the idea of using the pressure cooker to get a wonderful dinner on the table in no time at all.
In the past, I would only use recipes specifically written for pressure cookers. Those aren’t always easy to find. When I read Barbara’s post for Pressure Cooker Thai Chicken Thighs, and saw that she adapted a slow cooker recipe for her pressure cooker, it awakened my curiosity to give that method a try.
There are so many delicious sounding recipes in this cookbook, that it was hard to choose which one I wanted to adapt first. When we hit a super sale on chicken and fresh mushrooms at the grocery store, my decision was made.
Making Chicken and Mushrooms in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Chicken and Mushrooms!
Karen’s original recipe calls for boneless, skinless chicken thighs and takes 4-6 hours on Low in the slow cooker. Using boneless skinless chicken breasts in my stove-top pressure cooker, the chicken was cooked to perfection in 6 minutes. An electric pressure cooker may take a few more minutes to cook the chicken through. It was delicious served over rice pilaf with steamed broccoli on the side.
Thank you Karen, for writing this fantastic cookbook and thank you Barbara, not only for the super giveaway, but for giving me the inspiration to adapt slow cooker recipes for use in the pressure cooker.
- 4-6 boneless, skinless chicken breast halves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoon olive oil, divided
- 1 medium onion, minced
- 6 garlic cloves, minced
- 2 cups low sodium chicken broth
- 2 tablespoon white balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 16 oz. fresh white button mushrooms, thinly sliced
- 1/4 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoon cornstarch
- 3 tablespoon cold water
- 2 tablespoon fresh parsley
- Hot cooked rice or pasta
Season the chicken breasts on both sides with onion powder, garlic powder, salt and pepper to taste.
Heat 1 tablespoon olive oil over medium heat in the pressure cooker. Add the chicken in batches and brown lightly on both sides. Remove browned chicken from the pressure cooker; place on a plate.
Heat the remaining 1 tablespoon olive oil in the pressure cooker over medium heat. Add the onions and sauté for 2 minutes or until translucent. Add the garlic; cook and stir for 30 seconds.
Stir in the chicken broth, vinegar, tomato paste and thyme.
Place the rack in the pressure cooker; put the browned chicken on the rack. Add the sliced mushrooms.
Put the cover on the pressure and lock in place. Place the regulator on top if your pressure cooker uses one. When the pressure cooker reaches high pressure (15 psi), set a timer and cook for 6 minutes (cooking time in your pressure cooker may vary).
Using the Quick Pressure Release method recommended for your pressure cooker, release pressure and remove the cover. Remove chicken to a platter and keep warm.
Stir the evaporated milk, and Parmesan cheese into the sauce.
Combine the cornstarch and water, whisking until smooth. Stir the cornstarch mixture into the sauce and cook over medium/low heat, stirring constantly, until the sauce thickens. Stir in the chopped parsley.
Pour the sauce over the chicken. Serve over rice or pasta.
Thanks Carol for sharing a little bit about yourself, and your delicious chicken and mushrooms recipe with us. I hope to try it soon.