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Instant Pot Chicken and Portabella Mushroom – vegetarian recipe
Stav Kogan

Instant Pot Chicken and Portabella Mushroom

A ridiculously easy, one-pot Instant Pot recipe for tender chicken thighs and meaty portabella mushrooms in a luxuriously creamy, dairy-free coconut sauce. Ready in just 35 minutes, this is your new go-to comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g / 24 oz)
  • 1 lb (450 g) Portabella mushrooms, sliced
  • 1 can (13.5 oz / 400ml) full-fat coconut cream
  • 2/3 cup (160 ml) water, for the sauce
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) dried parsley
  • Sea salt and fresh black pepper, to taste
  • 2 tbsp (30 ml) arrowroot starch
  • 1 tbsp (15 ml) cold water, for the slurry
  • 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 (15 ml / 0.5 fl oz) 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.

Method
 

  1. Directions
  2. In the inner pot of your Instant Pot, whisk together the coconut cream and 2/3 cup (720 ml) of water until smooth.
  3. Stir in the dried thyme and parsley.
  4. Season generously with salt and pepper.
  5. Nestle the chicken thighs into the sauce, then top with the sliced portabella mushrooms.
  6. Secure the lid, set the steam valve to 'Sealing,' and cook on HIGH pressure for 10 minutes.
  7. Once the cooking time is complete, perform a quick pressure release by carefully turning the steam valve to 'Venting.'
  8. In a small bowl, whisk together the arrowroot starch and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of cold water to create a smooth slurry.
  9. Select the SAUTE function on the Instant Pot.
  10. Once the sauce is simmering, slowly whisk in the arrowroot slurry.
  11. Continue to stir gently as the sauce bubbles and thickens, about 1-2 minutes.
  12. Turn off the SAUTE function, serve immediately, and enjoy!

Nutrition

Calories: 420kcalCarbohydrates: 9gProtein: 40gFat: 40g

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