INSTANT POT CREAMY PARMESAN GARLIC MUSHROOM CHICKEN RECIPE

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A park of this article taken from:

Ingredients
2 pounds Chicken Breasts Boneless/Skinless sliced through

3 Tablespoons Potato Starch

or

3 Tablespoons Coconut Flour for low carb and keto

1 teaspoon Sea Salt

1/2 teaspoon Freshly Ground Black Pepper

1 Tablespoon Extra Virgin Olive Oil

1/4 cup Butter divided

1/2 cup Shaoxing Wine or Dry Sherry, divided

8 ounces Cremini Mushrooms

10 cloves Fresh Garlic minced well

3/4 cup Chicken Broth

Cream Sauce
1 cup Heavy Cream

3/4 teaspoon Sea Salt

1/2 teaspoon Freshly Ground Black Pepper

2 teaspoons Dried Parsley Flakes

1.5 teaspoons Garlic Powder

For Finishing
prepared Cream Sauce from fridge

3/4 cup Parmesan Cheese shredded

2 big handfuls Fresh Spinach or more

Instructions
STEP1
Whisk together heavy cream, parsley, garlic, salt and pepper and set aside in the refrigerator.

STEP2
Slice chicken breasts through the length of the chicken (like you are butterflying, but cut all the way through) and place into a medium mixing bowl.

STEP3
Add potato starch (or Coconut Flour), salt and pepper to chicken and mix through.  Chicken should be completely coated with the starch (use it all).

STEP4
Select Sauté or Browning on your Pressure Cooker and allow to heat.

STEP5
When hot, add oil and 2 Tablespoons of butter into Pressure Cooker cooking pot.

STEP6
Place the Chicken into cooking pot, one piece at a time and sear for 5 seconds on each side, removing each piece to a plate.  You just want the starch to stick, not cook the chicken.

STEP7
Deglaze the cooking pot with half the Shaoxing or Sherry and then add in mushrooms, the rest of the butter and Shaozing and cook for 6 minutes.

STEP8
Add garlic and cook for another minute.  Add the chicken broth and return chicken (w/any excess potato starch) to the pot.

STEP9
Lock on Lid and close pressure valve.  Cook at high pressure for 3 minutes. When beep sounds, push

STEP10
Cancel and carefully do a controlled quick release to release all the pressure.

STEP11
Select Sauté/Browning on pressure cooker.  Add cream sauce and simmer until bubbly, about 5 minutes.

STEP12
Mix in the cheese and when melted, add spinach and stir until wilted.
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INSTANT POT CREAMY PARMESAN GARLIC MUSHROOM CHICKEN RECIPE