Mushroom Chicken
A quick and creamy mushroom chicken dish made easily in a pressure cooker. Boneless chicken thighs are cooked with mushrooms and seasonings, then finished with a rich butter-flour sauce and fresh spinach.
A quick and creamy mushroom chicken dish made easily in a pressure cooker. Boneless chicken thighs are cooked with mushrooms and seasonings, then finished with a rich butter-flour sauce and fresh spinach.
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Place the boneless, skinless chicken thighs into the inner pot of the pressure cooker.
Season the chicken with garlic powder, black pepper, and Italian seasoning.
Pour in the water and add chicken bouillon. Alternatively, you can use chicken stock.
Add the sliced mushrooms and salt to the pot.
Secure the lid on the pressure cooker and make sure the valve is in the 'sealing' position.
Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 7 minutes.
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.
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.
Carefully open the lid. Press 'Cancel' and then select the 'Sauté' function.
Add the butter and flour mixture to the pot and stir continuously until the sauce thickens, about 2-3 minutes.
Turn off the sauté mode. Add the fresh spinach and stir gently until it wilts into the sauce.
Serve immediately and enjoy.

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