Mushroom Chicken


  • ½ cup flour
  • 2 tsp salt, divided in 2
  • 1 tsp pepper, divided in 2
  • 4 boneless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4½ cups (400 g) mushrooms, sliced
  • 1 clove garlic, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried tarragon
  • ¾ cup chicken broth
  • ⅔ cup cream
  • ⅓ cup sun-dried tomatoes
  • 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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