Pressure Cooker Chicken Fricassee

Pressure cooker chicken fricassee. This delicious dish belongs to Fine French cuisine. Whole chicken with vegetables, mushrooms, and dry white wine cooked in an electric pressure cooker. Yummy! #pressurecooker #instantpot #chicken #dinner #creamy
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    219.5
  • Fat

    6.6 g
  • Saturated Fat

    2.0 g
  • Polyunsaturated Fat

    0.9 g
  • Cholesterol

    71.1 mg
  • Sodium

    410.1 mg
  • Potassium

    622.4 mg
  • Carbohydrate

    9.2 g
  • Fiber

    1.8 g
  • Sugars

    2.3 g
  • Protein

    27.8 g

Pressure cooker chicken fricassee. This delicious dish belongs to Fine French cuisine. Whole chicken with vegetables, mushrooms, and dry white wine cooked in an electric pressure cooker. Yummy!

Are you looking for delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Chicken Fricassee

You may also like Instant Pot Balsamic Chicken Thighs or Slow Cooker Lemon-Garlic Chicken

Ingredients

  • 1¼ cups (310 ml) chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • whole chicken, cut into parts, giblets and neck removed
  • 1 red bell pepper, cored and chopped
  • 3/4 pound (360 g) button mushrooms, sliced
  • 1 tablespoon loosely packed fresh sage leaves, minced
  • 1 tablespoon stemmed fresh thyme leaves
  • 2 teaspoons minced garlic
  • 1/2 cup (125 ml) dry white wine
  • 1/4 cup (60 ml) heavy cream

Method

Step 1

In a small mixing bowl, combine chicken broth and all-purpose flour. Mix until smooth. Set aside.

Step 2

Melt the butter in an electric pressure cooker turned to the sauté mode. Add half of the chicken pieces. Cook, turning once, until golden (for about 3-4 minutes). Using tongs, remove cooked chicken from the pressure cooker. Transfer to a large bowl. Repeat the same method with remaining chicken.

Step 3

Add bell peppers to pressure cooker and cook, stirring, for 1 minute. Stir in mushrooms and continue to cook, stirring, until they give their liquid, and it evaporates (for about 5-6 minutes). Stir in sage, thyme, and garlic. Cook, stirring, for a further 1 minute. Pour in dry white wine. Scrape up any browned bits in the pressure cooker as wine comes to simmer. Stir in the broth mixture. Return cooked chicken pieces to the sauce. Pour accumulated juices from the bowl over chicken.

Step 4

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 5

Open pressure cooker, using the Quick Release method. Using the tongs, transfer cooked chicken pieces to a large serving bowl, reserving cooking liquid.

Step 6

Bring reserved sauce to a simmer. Stir in heavy cream. Cook, stirring, for 1 minute.

Step 7

Pour sauce over chicken. Serve over the cooked rice.

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