Chicken with Leeks and Mushrooms


  • 6 chicken breasts
  • 1/2 teaspoon Pink Himalayan salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 3 pounds leeks
  • 1/2 cup dry white wine
  • 1 1/4 pounds cremini mushrooms
  • 2 tablespoons arrowroot flour
  • 1/2 cup almond milk
  • scallions
  • Pat chicken dry and season with salt and pepper.
  • Set your Instant Pot to the Sauté setting. When hot, heat butter/ghee and brown chicken on both sides. Remove chicken from cooker and transfer to a plate.
  • Add wine to cooker and deglaze by boiling on sauté setting, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes.
  • Stir in the wine/broth, leeks and mushrooms. Top the leeks and mushrooms with the chicken breasts and juices from plate.
  • Using the Manual setting, adjust the Instant Pot to cook on high pressure. Cook for 8 minutes.
  • When time is up, allow pressure to naturally release for 4 minutes, then release any remaining pressure using the quick release method.
  • Transfer chicken to a plate.
  • Stir arrowroot into almond milk and add to Instant Pot returning to sauté setting or on high heat, stirring occasionally, until thickened, about 2 minutes.
  • Serve chicken on top of leeks and mushrooms. Enjoy!
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