Pressure Cooker Braised Porcini Chicken2022-01-22
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.3 g
Trans Fat0.5 g
Unsaturated Fat0.1 g
Pressure cooker braised porcini chicken. Chicken thighs with vegetables cooked in a pressure cooker. Very delicious and easy chicken recipe! I used bone-in and skin-on chicken thighs to make this dish. Serve with cooked polenta.
What are the health benefits of pressure cooker braised porcini chicken?
Braised chicken dishes are a great way to make food more healthy. Chicken is low in fat and high in protein, which makes it a great option for people on weight loss diets.
Pressure cooking makes the dish low-fat and high in nutrients. It also has a longer shelf life as with pressure cooking, proteins retain their texture and nutrients.
Pressure cooking braises chicken with aromatics such as onions, garlic, carrots, celery, parsley, and thyme, which creates an earthy flavor that is perfect for this dish!
What are some other ways to prepare a pressure cooker braised porcini chicken?
There are so many ways to cook the pressure cooker braised porcini chicken, but we will show you two very different methods.
Leave the chicken in the pressure cooker with all of the ingredients and cook on high for 30 minutes. Once 30 minutes is up, take everything out of the pot and let it sit for 5 minutes with the lid on. Remove from heat and serve.
Place all of your ingredients into a saucepan, including olive oil and butter, and set to medium-high heat. When everything starts to brown, add salt and pepper as well as thyme leaves. Cook this for about 8-10 minutes then add in your chicken pieces and cook for about 3-4 minutes more before removing from heat.
Pressure Cooker Braised Porcini Chicken
- 1/2 cup (125 g) dried porcini mushrooms
- 8 chicken thighs
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 1 clove garlic, peeled and minced
- 1/2 cup (125 ml) reduced-sodium chicken broth
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons cold unsalted butter,cut into pieces
In a small glass bowl, combine dried porcini mushrooms and hot water. Set aside and allow to soak for 30 minutes.
Using a slotted spoon, remove soaked mushrooms from the bowl, reserving mushroom liquid. Rinse under running cold water and chop. Strain mushroom liquid through cheesecloth and set aside.
Season chicken thighs with salt and black pepper.
Heat the olive in an electric instant pot tuned to the sauté mode.
Working in batches, add chicken thighs to the pressure cooker and brown on all sides until golden. Transfer browned chicken to a plate.
Add shallots and garlic. Cook, stirring, until fragrant, for about 30 seconds.
Stir in chicken broth, mushrooms, parsley, and reserved mushroom liquid. Bring to a simmer.
Return chicken thighs to the pressure cooker, nestling the chicken into the sauce.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Remove the pot from the heat. Open pressure cooker. Season with salt. Using a slotted spoon, transfer cooked chicken thighs to a serving platter. Cover with aluminum foil to keep warm.
Bring the sauce to a simmer. Simmer, uncovered, until sauce thickened, for 5-6 minutes, stirring occasionally. Stir in unsalted butter until fully incorporated.
Spoon mushroom sauce over chicken. Sprinkle with chopped fresh parsley. Serve immediately.