Instant Pot Cream of Mushroom Chicken
This Instant Pot Cream of Mushroom Chicken is a delicious, hearty weeknight dinner idea made healthier than the classic version of this dish - say hello to your childhood favourite casserole re-envisioned!
Servings: 4 servings
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, diced into 1 inch pieces
- 2 8oz packages of mushrooms, sliced
- 4 cloves garlic minced
- 1 cup shallots, chopped
- 1/2 tsp each salt and pepper
- 2 cups chicken broth
- 1 1/2 cups white rice
- 1 cup sour cream
- 1/2 cup chopped parsley
- Red chili flakes for topping
Add olive oil, chicken, mushrooms, garlic, shallots, salt and pepper, chicken broth and rice to Instant Pot in that order. Cook on high pressure for 3 minutes, then allow a natural pressure release (about 15-20 minutes).
Remove lid once pressure gauge has fallen, then stir in sour cream and parsley. Let sit a couple of minutes to thicken, then serve and enjoy!
Calories: 431kcal | Carbohydrates: 42g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 798mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 6.6mg | Calcium: 90mg | Iron: 3.1mg