Pressure Cooker Creamy Chicken Breasts

Step 1

Melt the butter in an electric pressure cooker turned to the sauté mode. Season chicken breasts with salt and pepper. Add to pressure cooker and brown well, turning once, for about 4 minutes. Using tongs, remove cooked chicken from cooker and transfer to a large bowl.

Step 2

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 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.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 16 minutes.

Step 4

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

Step 5

Switch the cooker to the sauté mode and bring 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.

Step 6

Turn off pressure cooker. Pour creamy sauce over chicken breasts. Sprinkle with fresh parsley. Serve with your favorite vegetable salad.