Pressure Cooker Creamy Chicken Breasts2021-03-18
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(3.3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat14.5 g
Trans Fat1 g
Unsaturated Fat3.0 g
Pressure cooker creamy chicken breasts. Chicken breasts are cooked in a pressure cooker and served with tasty homemade Dijon cream sauce. Serve creamy chicken breasts over the cooked rice and with your favorite salad.
You may also like Creamy Mustard Clams, another creamy recipe cooked in an instant pot.
Pressure Cooker Creamy Chicken Breasts
- 2 tablespoons unsalted butter
- 6-8 oz (180-240 g) skinless and boneless chicken breasts
- 1/4 teaspoon saltand 1/4 teaspoon freshly ground black pepper
- 1 small yellow onion, peeled and finely chopped
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (125 ml) chicken broth
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon
- 1/4 cup (60 ml) heavy cream
Melt the butter in an electric pressure cooker turned to the sauté mode. Season chicken breasts with salt and pepper. Add to the pressure cooker and brown well, turning once, for about 4 minutes. Using tongs, remove cooked chicken from the cooker and transfer it to a large bowl.
Add chopped onion to the pot. Cook, stirring, until translucent, for about 3 minutes. Pour in dry white wine, stir, scraping any browned bits in the cooker as wine comes to simmer. Stir in chicken broth, Dijon mustard, and dried tarragon. Return cooked chicken with any accumulated juices to the pot.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 16 minutes.
Open the pressure cooker, using a Quick Release method. Using tongs, transfer the cooked chicken to the serving platter, reserving cooking liquid.
Switch the cooker to the sauté mode and bring the sauce to a boil over medium-high heat. Cook, stirring occasionally until reduced by half, for about 2-3 minutes. Stir in heavy (double) cream and cook, stirring, for a further 1 minute.
Turn off the pressure cooker. Pour the creamy sauce over the chicken breasts. Sprinkle with fresh parsley. Serve with your favorite vegetable salad.