Pressure Cooker Creamy Chicken Breasts

2017-03-18
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    483.5
  • Fat

    28.9 g
  • Saturated Fat

    14.5 g
  • Polyunsaturated Fat

    3.0 g
  • Cholesterol

    104.5 mg
  • Sodium

    895.3 mg
  • Potassium

    337.8 mg
  • Carbohydrate

    17.7 g
  • Fiber

    1.4 g
  • Sugars

    1.3 g
  • Protein

    28.0 g

Pressure cooker creamy chicken breasts. Chicken breasts cooked in a pressure cooker stovetop and served with tasty homemade Dijon cream sauce. Serve creamy chicken breasts with your favorite salad.

You may also like Creamy Mustard Clams, another creamy recipe cooked in an instant pot.

Pressure Cooker Creamy Chicken Breasts

Ingredients

  • 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

Method

Step 1

In a pressure cooker, melt butter over medium heat. 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 pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 14 minutes.

Step 4

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

Step 5

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.

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