Instant Pot 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.
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.
- 1/4 teaspoon pepper
- 1/2 teaspoon pink himalayan salt (or celtic salt)
- 6 chicken breasts (boneless and skinless)
- 4 tablespoons butter (or ghee)
- 3 pounds leeks (white and pale green parts only sliced into circles)
- 1/2 cup dry white wine (or chicken bone broth)
- 1 1/4 pounds cremini mushrooms (or button mushrooms sliced 1/4 inch thick)
- 2 tablespoons arrowroot flour
- 1/2 cup almond milk (plain and unsweetened)
- scallions (or fresh parsley to garnish optional)
- Carbohydrate 2.08409715544872 g
- Cholesterol 0 mg
- Fat 0.00370472756410256 g
- Fiber 0.0904811720970349 g
- Protein 0.0116063701923077 g
- Saturated Fat 0.000855592948717949 g
- Serving Size 1 1 serving (324g)
- Sodium 0.0651762820512821 mg
- Sugar 1.99361598335168 g
- Trans Fat 0.000852227564102565 g
- Calories 8 calories
Step-by-step
- 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!
Boneless skinless breasts cooked at high pressure for eight minutes demand strict adherence to timing, because residual heat inside a sealed stainless steel canister continues to cook delicate proteins even after the valve opens. Skeptics often assume enclosed environments guarantee moisture, yet chicken proteins seize and squeeze out free water entirely when subjected to aggressive steam environments beyond twelve minutes total dwell time. Slicing the thickest portion yields a reliable visual indicator of doneness without puncturing cellular walls repeatedly; fibers should opaque entirely through the center without showing any remaining pink translucency or rubbery resistance against the knife edge. Overcooking typically happens when cooks leave poultry sitting on the counter in the residual steam instead of executing an immediate manual pressure release at the four-minute mark. Whisking arrowroot starch directly into cold almond milk before introducing it to the hot simmering liquid prevents gelatinous lumps from forming during the final thickening phase on the sauté function.
