Chicken A La King Recipe Instant Pot Stovetop

INSTANT POT CHICKEN A LA KING

Steps:

• Set Instant Pot to Saute: More. Add butter and allow to melt. Add garlic and saute until it just turns golden brown, about a minute. Add in shallots, red pepper, celery, carrots and mushrooms. After about minutes, season with a pinch of salt and pepper and dust with all-purpose flour. Add sherry wine to deglaze the the pot, scraping up and brown bits that have stuck to the bottom.
• Add parsley and chicken thighs. Stir everything together before pouring in your chicken stock. Close lid and set Instant Pot to Manual: High for 10 minutes. When it's done, perform a quick release. [Note: covering the vent by holding a paper towel over it with tongs will help to keep the sauce from spitting out.] While the pressure is releasing, mix together cornstarch and cold water to make a slurry.
• Add cayenne pepper, half and half and your cornstarch slurry. Season with a pinch more salt and pepper and stir together well. Set Instant Pot to Saute: More and simmer, while cooking, for about 5 minutes. You're done when the sauce is about as thick as a gravy. Taste and adjust for salt, pepper, or heat (cayenne) as needed. Reduce heat to low and serve immediately in a large bowl over cooked rice.

CHICKEN A LA KING RECIPE (INSTANT POT + STOVETOP)

Steps:

• ⭐️Turn instant pot to saute mode. Saute olive oil, butter, onions, and mushrooms until onions are translucent.
• ⭐️Add chicken broth, chicken (I'd recommend raw chicken, diced), salt and pepper. Cover and pressure cook high for 7 minutes. Quick-release once finished.
• Slowly whisk in the milk and add the peas and pimentos into the instant pot mixture.
• To thicken, whisk together 2 tbsp of flour or cornstarch to 2 tbsp milk. Set aside. Turn to saute mode. Whisk in the flour/milk slurry mixture. Bring it to a simmer. The mixture should start to thicken as it heats.
• ⭐️In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
• ⭐️Add butter. Once the butter is melted, whisk in flour and let cook for 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
• ⭐️Stir in chicken, peas, salt, pepper, and pimentos. Serve hot.

INSTANT POT CHICKEN A LA KING

Steps:

• Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for about 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
• Add chicken, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika into the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
• In a glass measuring cup add the milk. Slowly whisk in flour a tablespoon at a time until smooth. Ladle a cup of hot broth into the milk to temper it. Then pour the mixture into the Instant Pot. Turn on the saute setting. Let the sauce thicken (about 5 minutes).
• While sauce is thickening add in the peppers and peas. Shred the chicken.
• Salt and pepper to taste. Serve chicken and sauce over rice, biscuits, mashed potatoes or egg noodles.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

EASY SKILLET CHICKEN A LA KING

Steps:

• In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.