Chicken with Leeks and Mushrooms

By: Kellyann Petrucci

Chicken with Leeks and Mushrooms
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Gluten Free, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, almond milk, arrowroot flour, butter, celiac, chicken breasts, contributed, cook 10 min, cremini mushrooms, dry white wine, easy, gluten free, Kellyann Petrucci, leeks, main course, modern, paleo, pepper, pink himalayan salt, prep 15 min, pressure cook, scallions

prep icon Prep Time
15 min
cook icon Cook Time
10 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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