Creamy Instant Pot Mushroom Chicken
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Ingredients
2 TBSP solid cooking fat (like coconut oil)
2 yellow onions, halved and then thinly sliced
8 cloves garlic, minced
⅓ cup water
1 pound button mushrooms, thinly sliced
2 TBSP rosemary, minced
2 tsp sea salt
2 pounds boneless, skinless chicken thighs, quartered
3 TBSP coconut concentrate (also known as butter or manna)
2 TBSP arrowroot powder
3-4 cups Swiss chard, chopped (or spinach)
3 TBSP nutritional yeast
½ lemon, juiced
2 TBSP (30 ml) solid cooking fat (like coconut oil)
2 yellow onions, halved and then thinly sliced
8 cloves garlic, minced
78 ml water
454 grams button mushrooms, thinly sliced
2 TBSP (30 ml) rosemary, minced
2 tsp (10 ml) sea salt
907 grams boneless, skinless chicken thighs, quartered
3 TBSP (45 ml) coconut concentrate (also known as butter or manna)
2 TBSP (30 ml) arrowroot powder
90–120 grams Swiss chard, chopped (or spinach)
3 TBSP (45 ml) nutritional yeast
½ lemon, juiced
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Instructions
- Place the solid cooking fat in the bottom of your Instant Pot and select the sauté function. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for 8-10 minutes, or lightly browned and translucent. Add the garlic, cook until fragrant (about 30 seconds) and turn off the heat.
- Add the water to the pot first, and then the mushrooms, rosemary, salt, and chicken. Stir to combine. Close and lock the lid and cook on Manual - High Pressure for 9 minutes.
- Immediately after the timer goes off, place a towel over the release valve and carefully release the pressure. Remove the lid.
- Using a ladle, remove about a cup of the cooking liquid to a small bowl and add the coconut concentrate and arrowroot powder. Whisk immediately until combined, and then add back to the pot to thicken.
- Add the chard or spinach, nutritional yeast, and lemon juice and stir to combine. Serve on a bed of zucchini noodles or cauliflower "rice".
Nutritional Info
Storage
Notes
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