Instant Pot ® Chicken and Mushroom in Roasted Garlic Sauce
This rich and creamy stew becomes a quick weeknight dish in the Pressure cooker.
Products you'll need:
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
VIEW FULL PRODUCT INFORMATION (opens a new window) Buy NowIngredients
- 1 tbsp (15 mL) olive oil
- 1 medium onion
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) fresh cracked black pepper
- 2 lb (908 g) diced boneless, skinless chicken
- 8 oz (226 g) cremini or button mushrooms
- 4 cloves garlic
- 2 bay leaves
- 2 sprigs thyme
- 1 cup (250 mL) Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
- 1/4 cup (60 mL) sour cream
- 1/4 cup (60 mL) fresh chopped parsley
Directions
- Turn the pressure cooker on and press the Sauté function key. Add the onion, olive oil and salt to the pot and cook for 3 minutes, until softened slightly.
- Add the chicken, mushrooms, garlic, bay leaves, thyme and broth and stir through. Press the Keep Warm/Cancel button. Place and lock the lid, press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
- Stir in sour cream until well blended. Top with chopped parsley.
Recipe tips
If desired, serve over warmed egg noodles.
Ratings & Reviews
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Too much liquid.
The instructions weren’t given as to how to cut the mushrooms and garlic. I quartered the mushrooms which seemed to work. It also didn’t explain if you were supposed to let the pressure cooker naturally release or do a quick release. I let it naturally release for 5 minutes. I was disappointed the it was more like a soup than a creamy sauce.
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