Instant Pot Chicken And Mushrooms With Gravy Recipes

INSTANT POT® CHICKEN AND MUSHROOMS WITH GRAVY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons butter and olive oil. Add onion and salt; stir occasionally until onion starts to brown.
• Meanwhile, grease a skillet with 1 tablespoon butter and heat over high heat. Add chicken breasts and cook until browned, about 3 minutes per side.
• Switch pressure cooker to Warm function. Pour in chicken stock and stir the pot to release any bits stuck on the bottom. Add mushrooms, ranch seasoning, steak sauce, Worcestershire sauce, and pepper. Stir until combined. Place chicken breasts on top, with a small pat of butter on each chicken breast.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Transfer chicken breasts and mushrooms to a serving dish. Select Saute function to boil liquid in the pot.
• Heat remaining 2 tablespoons butter in a saucepan over low heat. Stir in flour until a smooth, thick paste forms, 2 to 3 minutes. Whisk into the liquid in the pot and cook until thickened, 2 to 3 minutes. Adjust seasoning as desired and pour chicken and mushrooms.

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 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 3-INGREDIENT CHICKEN AND GRAVY

Steps:

• Add water or broth into instant pot. Add chicken.
• Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
• Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
• When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
• Use a spoon to break up the chicken.
• Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.

CURTIS STONE'S MUSHROOM GRAVY + CHICKEN = MATCH MADE IN HEAVEN

Steps:

• Place a large ovenproof frying pan in the oven and preheat to 350°F
• Season chicken with salt and pepper, then arrange in preheated pan; brush with butter
• Roast chicken until an instant-read thermometer inserted into thickest part registers 165°F, 25 to 30 minutes
• Transfer chicken to carving board to rest 10 mins (do not wipe out pan)
• Heat same pan over medium-high heat
• Add mushrooms and cook, stirring frequently to scrape up browned bits from bottom of pan, until mushrooms are browned and tender, about 6 minutes
• Stir in shallots and garlic and cook, stirring frequently, until shallots are tender, about 2 minutes
• Add flour and stir 1 minute, then whisk in broth and thyme
• Simmer, whisking constantly, until gravy thickens, about 2 minutes more
• Remove thyme, and stir in parsley
• Season gravy with salt and pepper
• Serve the chicken sliced and topped with the mushroom gravy