Chicken with Leeks and Mushrooms

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness. Pressure cooking makes for fast preparation and seals in all the juices and flavors.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Celiac, Gluten Free, Paleo

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 servings, almond milk, arrowroot flour, butter, celiac, chicken breasts, contributed, cook 10 min, cremini mushrooms, Dr. Kellyann Petrucci, dry white wine, easy, gluten free, leeks, main course, modern, paleo, pepper, pink himalayan salt, prep 15 min, pressure cook, scallions

Prep Time

15 min

Cook Time

10 min

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!