Pressure Cooker Braised Porcini Chicken

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 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.