Pressure Cooker Braised Porcini Chicken

Step 1

In a small glass bowl,combine dried porcini mushrooms and hot water. Set aside and allow to soak for 30 minutes.

Step 2

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.

Step 3

Season chicken thighs with salt and black pepper.

Step 4

Preheat olive oil in pressure cooked over medium-high heat.

Step 5

Working in a batches,add chicken thighs to pressure cooker and brown on all sides until golden. Transfer browned chicken to a plate.

Step 6

Reduce pressure cooker heat to medium,add shallots and garlic. Cook,stirring,until fragrant,for about 30 seconds.

Step 7

Stir in chicken broth,mushrooms,,parsley, and reserved mushroom liquid. Bring to a simmer.

Step 8

Return chicken thighs to pressure cooker,nestling the chicken into the sauce.

Step 9

Close pressure cooker and lock the lid. Set heat to high. When pressure cooker reaches high pressure,switch heat to low. Set timer to cook for 6 minutes.

Step 10

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.

Step 11

Bring sauce to simmer over medium heat. Simmer,uncovered,until sauce thickened,for 5-6 minutes,stirring occasionally. Stir in unsalted butter until fully incorporated.

Step 12

Spoon mushroom sauce over chicken. Serve immediately.