Pressure Cooker Braised Porcini Chicken
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6 servings
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
233.2 -
Carbohydrates
18.7 g -
Cholesterol
106.4 mg -
Fat
5.3 g -
Fiber
3.3 g -
Protein
27.8 g -
Saturated Fat
1.3 g -
Serving Size
1 -
Sodium
648.2 mg -
Sugar
2.6 g -
Trans Fat
0.5 g -
Unsaturated Fat
0.1 g -
Potassium
496.4 mg
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.
Pressure Cooker Braised Porcini Chicken
You may also like Instant Pot Corned Beef Hash or Instant Pot Peri-Peri Chicken
Ingredients
- 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
Method
Step 1
In a small glass bowl, combine dried porcini mushrooms and hot water. Set aside and allow soaking 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
Heat the olive in an electric instant pot tuned to the sauté mode.
Step 5
Working in batches, add chicken thighs to the pressure cooker and brown on all sides until golden. Transfer browned chicken to a plate.
Step 6
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 the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 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 the sauce to simmer. 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. Sprinkle with chopped fresh parsley. Serve immediately.
