Craving a cozy, restaurant-quality meal that’s ridiculously easy to make on a busy weeknight? Look no further! This Instant Pot Chicken and Portabella Mushroom recipe is your new best friend. We’re talking tender, juicy chicken thighs and meaty portabella mushrooms swimming in a luxuriously creamy, dairy-free coconut sauce, all infused with savory herbs. The best part? The Instant Pot does all the heavy lifting, delivering a deeply flavorful one-pot wonder in just 35 minutes. Get ready to fall in love with your new go-to comfort food!
Ingredients
• 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
• 1 lb / 450g Portabella mushrooms, sliced
• 1 can (13.5 oz / 400ml) full-fat coconut cream
• 2/3 cup / 160ml water, for the sauce
• 1 tsp dried thyme
• 1 tsp dried parsley
• Sea salt and fresh black pepper, to taste
• 2 tbsp arrowroot starch
• 1 tbsp cold water, for the slurry
Instructions
1. Directions
2. In the inner pot of your Instant Pot, whisk together the coconut cream and 2/3 cup of water until smooth.
3. Stir in the dried thyme and parsley. Season generously with salt and pepper.
4. Nestle the chicken thighs into the sauce, then top with the sliced portabella mushrooms.
5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 10 minutes.
6. Once the cooking time is complete, perform a quick pressure release by carefully turning the steam valve to ‘Venting.’
7. In a small bowl, whisk together the arrowroot starch and the remaining 1 tablespoon of cold water to create a smooth slurry.
8. Select the SAUTE function on the Instant Pot. Once the sauce is simmering, slowly whisk in the arrowroot slurry.
9. Continue to stir gently as the sauce bubbles and thickens, about 1-2 minutes. Turn off the SAUTE function, serve immediately, and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 420
• Total Fat: 40g
• Net Carbs: 9g
• Protein: 40g
• Fiber: 3.5g
Pro Tips
• For a deeper flavor, use the SAUTE function to brown the chicken thighs and mushrooms before adding the liquids and pressure cooking.
• Feel free to use a mix of mushrooms like cremini and shiitake for more complex, earthy notes.
• If using fresh herbs, use 1 tablespoon of each instead of 1 teaspoon. Stir them in after pressure cooking to preserve their bright flavor.
• This dish is fantastic served over cauliflower rice, zucchini noodles, or fluffy quinoa to soak up all the delicious, creamy sauce.
FAQ
Q: Can I use different mushrooms in this recipe
A: Yes, absolutely! For a more complex and earthy flavor, the recipe suggests trying a mix of mushrooms like cremini and shiitake. Feel free to use your favorites.
Q: How can I make the flavor even richer
A: For a deeper, more savory flavor, use the SAUTE function on your Instant Pot to brown the chicken thighs and mushrooms before adding the liquids and pressure cooking. This step adds a wonderful depth to the final dish.
Q: Is this Instant Pot chicken recipe keto-friendly
A: With only 9g of net carbs per serving, this recipe is a great option for a low-carb or ketogenic diet. To keep the meal keto, serve it over cauliflower rice or zucchini noodles.
Q: Can I use chicken breasts instead of thighs
A: While this recipe is designed for juicy chicken thighs, you can use boneless, skinless chicken breasts. To prevent them from drying out, consider reducing the pressure cooking time to 8 minutes, depending on their thickness.
