Creamy Chicken & Mushroom Stew (Instant Pot)
2019-01-14 10:29:09
Ingredients
- 6 boneless, skinless chicken thighs, cubed
- 1 large onion, halved and sliced
- 4 Tbsp butter
- 1 teaspoon salt
- 8 oz mushrooms (leave whole and halve the larger ones)
- 4 large cloves of garlic, minced
- 2 bay leaves
- 1/4 teaspoon nutmeg powder
- 1/2 teaspoon black pepper
- 1/2 cup chicken stock
- 1 teaspoon Dijon mustard
- 1/3 cup sour cream
- 1/2 cup heavy cream
- 2 cup spinach, coarsely chopped
- Grated Parmesan cheese for topping (to taste)
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Instructions
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
- Melt the butter, add onions and salt to the pot and cook for 3-4 minutes, until softened slightly.
- Add the chicken, mushrooms, garlic, nutmeg, pepper, chicken stock and mustard and stir thoroughly.
- Turn the Sauté function off by pressing the Keep Warm/Cancel button.
- Drop two bay leaves on top of the stew.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- When it’s safe, open the lid and press the Sauté function key again.
- Remove the two bay leaves and discard.
- Stir heavy cream into the pot to thicken the sauce.
- Add the sour cream and stir in the spinach until it is wilted and broth is hot again.
- Press Keep Warm/Cancel to stop the cooking process.
Notes
- Sprinkle Parmesan cheese over the top and enjoy!
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