Name: Mushroom Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 2 tsp garlic powder; 2 tsp black pepper; 2 tsp Italian seasoning; 1/2 cup water; 1 tsp chicken bouillon granules; 1/2 cup chicken stock; 1/2 lb mushrooms, sliced; 1/2 tsp salt; 4 tbsp butter; 4 tbsp all-purpose flour; 2 cups fresh spinach

1

Place the boneless, skinless chicken thighs into the inner pot of the pressure cooker.

2

Season the chicken with garlic powder, black pepper, and Italian seasoning.

3

Pour in the water and add chicken bouillon. Alternatively, you can use chicken stock.

4

Add the sliced mushrooms and salt to the pot.

5

Secure the lid on the pressure cooker and make sure the valve is in the 'sealing' position.

6

Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 7 minutes.

7

While the chicken is cooking, prepare the beurre manié (thickening agent). In a small bowl, mash together the butter and all-purpose flour with a fork until a paste forms. Set aside.

8

Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release to vent the remaining steam.

9

Carefully open the lid. Press 'Cancel' and then select the 'Sauté' function.

10

Add the butter and flour mixture to the pot and stir continuously until the sauce thickens, about 2-3 minutes.

11

Turn off the sauté mode. Add the fresh spinach and stir gently until it wilts into the sauce.

12

Serve immediately and enjoy.

Mushroom Chicken

Ingredients

12 Ingredients

Instructions

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