Craving a restaurant-quality meal without the fuss? This Instant Pot Tarragon Chicken with Mushrooms is your answer! In under 30 minutes, you can have tender, juicy chicken thighs bathed in a sophisticated sauce bursting with the flavors of fresh tarragon, tangy Dijon, and earthy mushrooms. It’s the perfect elegant weeknight dinner that’s secretly simple to make.
Ingredients
• 4 boneless, skinless chicken thighs
• ¼ cup / 56g ghee
• 1 tsp / 5ml Dijon mustard
• 1 tbsp / 15ml fresh tarragon, chopped
• ½ cup / 120ml water
• 2 cups / 150g button mushrooms, sliced
• ½ tsp garlic powder
• Kosher salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Season the chicken thighs generously on all sides with salt, pepper, and garlic powder.
3. Set your Instant Pot to the SAUTE function and melt the ghee.
4. Carefully place the chicken in the hot pot and sear for 3-4 minutes per side, until a golden-brown crust forms. Transfer the chicken to a plate.
5. Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 2 minutes until they begin to soften. Stir in the chopped tarragon and Dijon mustard.
6. Return the browned chicken thighs to the Instant Pot and pour in the water, scraping up any browned bits from the bottom of the pot.
7. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on HIGH pressure for 10 minutes.
8. Once the cooking time is complete, perform a quick pressure release by carefully moving the steam release valve to ‘Venting.’
9. Carefully open the lid. Serve the chicken and mushroom sauce immediately, garnished with extra fresh tarragon if desired.
Nutritional Information
• (Per Serving)
• Calories: 263
• Total Fat: 17g
• Total Carbohydrates: 5.9g
• Fiber: 3.7g
• Net Carbs: 2.2g
• Protein: 18g
Pro Tips
• For a richer, creamier sauce, stir in ¼ cup of heavy cream or full-fat coconut cream after pressure cooking. Use the SAUTE function to gently heat it through without boiling.
• Elevate the flavor by using a mix of mushrooms. Cremini, shiitake, or oyster mushrooms add a deeper, earthier taste to the dish.
• Don’t skip scraping the bottom of the pot after adding the water. Those browned bits, called the ‘fond,’ are packed with flavor and create a much richer sauce.
FAQ
Q: Can I use chicken breasts instead of thighs
A: Yes, you can use boneless, skinless chicken breasts. To prevent them from drying out, reduce the HIGH pressure cook time to 6-8 minutes, depending on the thickness of the breasts, and check for an internal temperature of 165°F (74°C).
Q: What can I substitute for fresh tarragon
A: If you don’t have fresh tarragon, you can use 1 teaspoon of dried tarragon instead. Add it with the garlic powder when seasoning the chicken to allow its flavor to bloom during the searing process.
Q: How can I make the sauce creamier
A: For a richer, creamier sauce, stir in ¼ cup of heavy cream or full-fat coconut cream after the pressure cooking is complete. Use the SAUTE function to gently heat it through, but be careful not to let it boil.
Q: Is this Instant Pot tarragon chicken recipe keto-friendly
A: Yes, this recipe is very keto-friendly. With only 2.2g of net carbs per serving, it’s an excellent choice for a low-carb or ketogenic diet. Serve with cauliflower rice or zucchini noodles to keep the meal low-carb.
