Recipes
Mushroom Chicken
4 Servings
30 Minutes
INSTRUCTIONS
- On a plate, put the flour with 1 tsp salt and ½ tsp pepper. Dredge the chicken breasts in the flour.
- Place the inner pot inside the Instant Pot. Press Saute and set time to 10 Minutes. Add the olive oil and wait until heated. Brown the chicken breasts on both sides. Do this in 2 batches so that all the chicken touches the bottom of the pot. Then press Cancel. Remove the chicken from the pot and set aside.
- Press Saute and set time to 4 Minutes. Add the butter, mushrooms, 1 tsp salt, and ½ tsp pepper. Stir and cook until the mushrooms are golden brown. Then press Cancel.
- Add the garlic, oregano, basil, tarragon, and chicken broth. Mix. Put the chicken back inside the Instant Pot.
- Close and lock the lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Low, and set time to 10 Minutes.
- Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Add the cream and sun-dried tomatoes. Press Saute and set time to 4 Minutes. Cook, stirring from time to time so that it doesn’t burn. Serve hot.
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About the chef
Claudia Varleta
Claudia Varleta, creator of Mundo de Dulcinea, is a commercial engineer turned food blogger who is passionate about conscious cooking. With a decade of experience, Claudia shares her love for creating simple yet creative recipes that emphasize sustainability and flavor. Her blog offers a wide variety of both sweet and savory dishes, inspiring her followers to add a touch of sweetness to their everyday lives. In addition to her blog, Claudia has co-authored several cookbooks, including Fácil y Delicioso: 75 Recetas para Simplificar el Día a Día, the official Instant Pot cookbook in Chile. This book features easy and flavorful recipes designed to make meal preparation simpler and more enjoyable for home cooks.
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