Creamy Garlic Mushrooms Chicken
Poultry, Pressure Cooker
Ingredients
1 1/2 – 2 lbs chicken thighs
Salt
Ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
6 oz Cremini or white mushrooms, stems trimmed
1/2 cup chicken broth
1/2 cup whipping cream
1/4 teaspoon salt or to taste
3 dashes cayenne pepper
1/2 tablespoon lemon juice
1 tablespoon chopped parsley
1 lb spaghetti noodles, cooked
Directions
Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.
Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add 1/2 tablespoon of the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.)
Discard the chicken fat from the instant pot by spooning it out.
Add the remaining olive oil and saute the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper.
Cover the pot and select Manual and set to High pressure for 10 minutes.
When it beeps, turn to Quick Release. Remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well and serve immediately with some plain spaghetti.