Best Instant Pot Chicken And Mushrooms With Gravy Recipes

INSTANT POT CHICKEN AND MUSHROOMS

Steps:

• Add the olive oil to the Instant Pot and heat on saute mode until hot. Sprinkle the chicken thighs with salt and pepper.
• Put the chicken thighs in the hot Instant Pot, in a single layer (work in batches if needed). Brown the chicken for 3 to 4 minutes per side and then remove it to a clean plate.
• Add the onion and mushrooms to the Instant Pot. Saute until they start to soften, 2 to 3 minutes. Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
• Add the dried oregano, garlic powder, paprika, ¼ teaspoon salt and chicken broth to the pot. Stir, scraping up any bits that are stuck to the bottom of the pot or your Instant Pot. (If you don't scrape it well, bits stuck to the bottom of the pot can trigger a burn warning.)
• Stir in the orzo. Place the chicken thighs on top of everything else and close the Instant Pot lid. Turn the steam release valve to the sealing position.
• Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
• Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Check that the chicken has cooked through to at least 165° F using an instant read thermometer. Serve, sprinkled with fresh parsley and Parmesan cheese, if desired.

INSTANT POT® CHICKEN AND GRAVY

Steps:

• Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
• Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
• Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

CHICKEN & MUSHROOM GRAVY FROM THE INSTANT POT!

Steps:

• 1. Select the SAUTE button on your Instant Pot. Heat the olive oil.
• 2. Salt and pepper chicken breasts on both sides to taste.
• 3. Brown chicken breasts on both sides. Remove chicken from pot. Set aside, keep warm.
• 4. Add 1 Tbsp. butter to pot, mushrooms and garlic. Saute until mushrooms are beginning to soften.
• 5. Press CANCEL on Instant Pot.
• 6. Place chicken back in the Instant Pot
• 7. Pour in 2 cups of chicken stock.
• 8. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 9. Cook on HIGH pressure for 10 minutes.
• 10. When cooking time is finished, use quick release. When pressure is released, remove lid.
• 11. Remove chicken breasts to a serving platter, keep warm.
• 12. Select the saute button on your Instant Pot. Bring broth back to a simmer.
• 13. Whisk together flour and remaining 1/2 cup chicken stock until it makes a thin paste (flour slurry)
• 14. Add in flour slurry to the pot and stir until broth is thickened.
• 15. Press CANCEL on Instant Pot.
• 16. Ladle gravy over chicken breasts and sprinkle with fresh parsley.
• 17. Serve with mashed potatoes, pasta or rice!

INSTANT POT CHICKEN AND GRAVY RECIPE

Steps:

• In a small bowl, combine salt, paprika, thyme, pepper, and garlic powder in a small bowl.
• Sprinkle chicken with seasonings and rub on both sides so that each chicken breast is completely covered.
• Press SAUTE button on Instant Pot.
• Add butter to hot pot and let it melt.
• Cook chicken breasts until browned (about 2-3 minutes per side - we aren't cooking the breasts, just browning the outside).
• Transfer browned chicken breasts to a plate.
• Press CANCEL button to turn off the saute.
• Pour chicken broth to pot and scrape any browned bits on the bottom of the pot (I like to use a wooden spatula to do this).
• Place trivet inside pot and lay chicken breasts on top of trivet.
• Place lid on the Instant Pot.
• Press the PRESSURE COOK button and set timer for 5 minutes.
• After timer is finished, let the pot do a NATURAL RELEASE for 10 minutes, then move the valve to VENTING to release the remaining pressure.
• Remove the lid, then remove the chicken to a plate and cover with foil to keep them warm.
• In a small bowl, mix cornstarch and water together until completely dissolved.
• Press the SAUTE button.
• Whisk in the cornstarch mixture to thicken the gravy until it reaches the consistency you prefer.
• Add salt and pepper as desired.
• Press CANCEL and serve chicken with gravy on top.