Duck Breasts with Mushrooms
(Total Time: 35 MIN| Serves: 3)
1 lb. duck breasts, sliced into 1-inch thick slices
1 cup button mushrooms, thinly sliced
3 tbsp. olive oil
1 tsp salt
½ tsp freshly ground black pepper
1 bay leaf
- Rinse the meat under cold running water and rub with salt, pepper, and thyme.
- Plug in your instant pot and add the meat. Pour in 3 cups of water, add bay leaf, and seal the lid. Press the “Manual” button and adjust the steam release handle. Set the timer for 13 minutes.
- When done, press “Cancel” button and perform a quick release. Open the lid and remove the steaks. Set aside.
- Now, grease the bottom of your stainless steel insert with olive oil. Press “Sautee” button and add mushrooms. Stir-fry for 5 minutes and add the meat. Gently brown on both sides and remove from the pot.
- Serve immediately.
Per Serving (Calories 391 | Total Fats 24.6g | Net Carbs: 0.6g | Protein 40.6g |Fiber: 0.4g)