I was given an Instant Pot for Christmas and I love it. I thought I would share one of the recipes that I made recently, of course with my own twist on it.
4 large bone in chicken breast
2 TBSP olive oil or butter
2 tsp Italian seasoning
1 package of mushrooms, I used Portabella, sliced
¾ Cup chicken broth/stock
4 cloves minced garlic
1 TBSP soy sauce
4-5 large sundried tomatoes diced
2 cups spinach
½ cup heavy cream
½ cup shredded parmesan cheese
2 TBSP pesto
3 TBSP Cornstarch for thickener with ¼ cup water
Put olive oil or butter in Instant Pot simmer method, salt and pepper both sides of the chicken breast, brown chicken breast on both sides, approximately 2-3 minutes per side. Set the chicken aside. On saute method add your garlic, mushrooms and Italian seasoning, saute for 2-3 minutes. Add chicken broth/stock and soy sauce to pan and deglaze, scraping all the bits from the bottom of the pan. Set chicken on top of the mushrooms and pressure cook on high for 4 minutes, then natural release 10 minutes. After 10 minutes quick release and remove the lid. Take the chicken out and set aside, start the saute method again. Add in the spinach, artichoke hearts, sundried tomatoes and cook approximately 3 minutes until the spinach is wilted. Turn the Instant Pot off, add the heavy cream, pesto and parmesan cheese. Thicken as needed. Put the chicken on a platter and pour the sauce over the top and serve. You can always make a risotto or bread to finish out the dish(we are cutting out carbs this year) Bon Appetite!!