Instant Pot Creamy Mustard Chicken Recipes
GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
INSTANT POT CREAMY MUSTARD CHICKEN
A family-friendly creamy mustard chicken dinner made in the Instant Pot! This quick and easy meal is so comforting made with big flavors!
Provided by Diana
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- On the Instant Pot, press on SAUTE then add oil and melt the butter. Season the chicken with salt and pepper.
- When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it's browned, flip and cook for 2 more minutes.
- Remove the chicken onto a plate and set aside.
- Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
- Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
- Add the thyme, mustard, and put the chicken back in.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the chicken onto a plate and set aside.
- Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
- Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!
Nutrition Facts : Calories 519 kcal, Carbohydrate 7 g, Protein 16 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 160 mg, Sodium 575 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT® MAPLE-DIJON CHICKEN THIGHS
These chicken thighs are coated with maple syrup, Dijon mustard, and other seasonings, and cooked in a pressure cooker. It's delicious served with rice!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.
- Add grapeseed oil to the pressure cooker when it says 'hot.' Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.
- Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.
- Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
- Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.
- Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
- Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 8.1 g, Cholesterol 91.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 406.2 mg, Sugar 3.7 g
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