Pressure Cooker Braised Porcini Chicken

2020-01-22
  • Yield: 6 servings
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • 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.

Pressure cooker braised porcini chicken. Chicken thighs with vegetables cooked in a pressure cooker. Very delicious and easy chicken recipe! #pressurecooker #instantpot #chicken #dinner #homemade

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