Instant Pot ® Chicken and Mushroom in Roasted Garlic Sauce
- 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.
If desired, serve over warmed egg noodles.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
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.
Jennifer W. | July 23, 2018
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