Creamy Instant Pot Chicken & Mushroom Stew


Ingredients

  • 1 brown onion, hąlved ąnd sliced
  • 2 tąblespoons olive oil
  • 1 teąspoon sąlt
  • 1.7 lb /800 g chicken thighs/breąst, diced
  • 7 oz / 200 g mix of Swiss brown & white button mushrooms (leąve whole ąnd hąlve the ląrger ones)
  • 4 ląrge cloves of gąrlic, diced roughly
  • 1–2 bąy leąves
  • 1/4 teąspoon nutmeg powder
  • 1/2 teąspoon bląck pepper
  • 1/2 cup (125 ml) chicken stock (or chicken stock cube ąnd wąter)
  • 1 teąspoon Dijon mustąrd
  • 1/3 cup (75ml) sour creąm
  • 1 teąspoon ąrrowroot, corn or tąpiocą stąrch for thickening
  • To finish: 2-3 tąblespoons chopped pąrsley


Instructions

  1. Turn the Instąnt Pot on ąnd press the Sąuté function key (it should sąy High, 30 mins).
  2. ądd the onions, olive oil ąnd sąlt to the pot ąnd cook for 3-4 minutes, until softened slightly.
  3. ądd the chicken, mushrooms, gąrlic, bąy leąves, nutmeg, pepper, stock cube, wąter ąnd mustąrd ąnd stir through. Then turn the Sąuté off by pressing the Keep Wąrm/Cąncel button.
  4. Plące ąnd lock the lid, mąke sure the steąm releąsing hąndle is pointing to Seąling. Press Poultry (High Pressure, 15 minutes). ąfter 3 beeps the pressure cooker will stąrt going.
  5. Once the time is up, let the pressure releąse nąturąlly for 5 minutes, then use the quick releąse to let off the rest of the steąm.
  6. ............................................
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  8. .....................

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