Tuesday, February 28, 2017

Instant Pot: Chicken with White Wine Mushroom Sauce

If there's one small kitchen appliance I'm in love with right now, it's my Instant Pot. It's helped make my weeknight dinners easier by having things done quickly and easily. This Slow Cooked Chicken with White Wine Mushroom Sauce is a dish that I made recently and it's every bit delicious. Bone in chicken breasts are seared to a nice brown before being nestled in a flavorful sauce of white wine, chicken broth, garlic, onions and caramelized mushrooms. It pressure cooks quickly, resulting in chicken that's super tender and moist...



The original recipe comes from Cook's Country and involves adding cream to the finishing sauce. I opted to omit the cream and instead, thicken the sauce with a slurry of cornstarch and water. The finishing sauce turned out to be an amazing gravy that tied the dish together when served on top of Parmesan & Chive Mashed Potatoes {recipe follows below.} If you don't have bone in chicken breasts, you can easily use bone in chicken thighs as a substitute. Not a fan of bone in chicken? Use boneless chicken breasts but reduce the cooking time that the chicken doesn't overcook.

If you don't have an Instant Pot, get the slow cooker/crockpot recipe version here! 


Slow Cooked Chicken with White Wine Mushroom Sauce
recipe adapted from Cook's County

6 split bone in, skin on chicken breasts {or 12 bone in, skin on chicken thighs}

2 tablespoons vegetable oil
1 1/4 pounds cremini mushrooms, sliced
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 cups dry white wine
1 cup low sodium chicken broth
1 tablespoons minced fresh thyme {or 1 teaspoon dried thyme}
2 bay leaves
2 tablespoons cornstarch + 2 tablespoons cold water
1/4 cup fresh tarragon, minced
1 tablespoon fresh lemon juice


Serve the sauce over the chicken and/or on the side. 

In your Instant Pot:

Dry the chicken with paper towels, then season with salt and pepper. 


Plug in the IP with insert set in place; Press SAUTE.

Add 2 teaspoons of the oil in the IP. Once hot, brown half of the chicken on both sides, about 10 minutes; remove from the IP and set aside. Repeat with 2 more teaspoons oil into the IP and brown the remaining chicken. Remove chicken from the IP and set aside.

Add the remaining 2 teaspoons oil to the empty IP and add the mushrooms, onion, and 1/4 teaspoon salt. Cook until the mushrooms are brown and slightly caramelized, 10 to 15 minutes. 

Stir in the garlic and cook for 15 seconds. 

Stir in the wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. 

Add the broth, thyme, bay leaves and return the browned chicken to the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 15 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 15 minutes, allow your IP to naturally release pressure for 7 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 7 (which is 7 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer the chicken to a large serving dish and tent loosely with foil. Discard the bay leaves. 

Press SAUTE on the IP.

In a small bowl, whisk together the cornstarch and cold water to create a slurry; set aside.

When the remaining cooking liquid in the IP begins to boil, press OFF on the IP and stir in the cornstarch/water mixture. The cooking liquid will thicken to a gravy consistency. 

Stir in the tarragon and lemon juice, seasoning with salt and pepper to taste. 

To serve, plate your chicken and spoon gravy over chicken. We loved this over Parmesan & Chive Mashed Potatoes and steamed baby carrots!



Parmesan & Chive Mashed Potatoes
recipe adapted from Pioneer Woman


5 pounds Yukon Gold potatoes
2 1/2 sticks unsalted butter
1 package (8 Oz.) cream cheese, softened
1/2 cup (to 3/4 Cups) half & half, warmed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 cup minced chives
1/2 cup shredded Parmesan cheese
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes or until soft enough to easily poke with a fork.



Drain the potatoes in a large colander and return to the empty pot. Place over low heat and mash the potatoes until any liquid/water has evaporated.

Preheat the oven to 350 degrees.

Remove the pot from stove and add 2 sticks of butter, cream cheese and warmed half & half to the mashed potatoes. Continue mashing until fully incorporated.

Add the seasonings, chives and Parmesan, folding them in. Transfer the mixture to an oven-proof 9x13 serving dish and top with slices of the remaining butter.

Bake uncovered in the preheated oven for 20-25 minutes or until potatoes are warmed through.

To make ahead/freezer meal: Prepare the dish above up until it gets baked in the preheated oven. You can wrap and cover the dish to refrigerate up to 3 days before serving. When ready to bake, preheat the oven, cover the dish and bake per recipe above.