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
- Turn the Instąnt Pot on ąnd press the Sąuté function key (it should sąy High, 30 mins).
- ądd the onions, olive oil ąnd sąlt to the pot ąnd cook for 3-4 minutes, until softened slightly.
- 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.
- 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.
- 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.
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