Chicken Mushroom Gravy From The Instant Pot Recipes

Steps:

• 1. Select the SAUTE button on your Instant Pot. Heat the olive oil.
• 2. Salt and pepper chicken breasts on both sides to taste.
• 3. Brown chicken breasts on both sides. Remove chicken from pot. Set aside, keep warm.
• 4. Add 1 Tbsp. butter to pot, mushrooms and garlic. Saute until mushrooms are beginning to soften.
• 5. Press CANCEL on Instant Pot.
• 6. Place chicken back in the Instant Pot
• 7. Pour in 2 cups of chicken stock.
• 8. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 9. Cook on HIGH pressure for 10 minutes.
• 10. When cooking time is finished, use quick release. When pressure is released, remove lid.
• 11. Remove chicken breasts to a serving platter, keep warm.
• 12. Select the saute button on your Instant Pot. Bring broth back to a simmer.
• 13. Whisk together flour and remaining 1/2 cup chicken stock until it makes a thin paste (flour slurry)
• 14. Add in flour slurry to the pot and stir until broth is thickened.
• 15. Press CANCEL on Instant Pot.
• 16. Ladle gravy over chicken breasts and sprinkle with fresh parsley.
• 17. Serve with mashed potatoes, pasta or rice!

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).

Steps:

• Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
• Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
• Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

Steps:

• In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.