I looove chicken and mushrooms with creamy sauce…made it last night with soy milk and put it on brown rice instead of mashed potatoes. Fantastic! I’ve had a week of nearly all vegan meals, so this was a nice treat.
Instant pot method:
Heat a tablespoon or so of olive oil in the pot on sauté. Add 1-1/2 pounds chicken (I prefer thighs), salt and pepper, brown both sides and remove.
Dice a small onion and put that in the pot, followed by about half a pound of sliced mushrooms and a few cloves of minced garlic. Cook for a couple minutes, stirring frequently, then add 2 cups of veg or chicken broth. Deglaze. Add a teaspoon or so of Italian seasoning. Put the chicken back in and pressure cook for 5 minutes.
While the chicken is cooking, whisk 1.5 tablespoons of cornstarch into half a cup of your milk of choice. Vent the pot when it’s done and remove the chicken again, add the milk mixture, and cook on saute, stirring frequently, until it thickens up (it takes longer with plant milks! 10-15 minutes). Cut up the chicken, toss it into the sauce, stir and enjoy!
With a side of Jamie Oliver’s lemony green beans and 2 cups of brown rice, this served four adults with some left over.
by ghostchurches