Description
A flavorful and comforting dish featuring tender chicken enveloped in a rich mushroom sauce, perfect for any gathering.
Ingredients
Scale
- 1 lb chicken tenders
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1 cup mozzarella cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
- Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Incorporate the sliced mushrooms and cook until moisture begins to evaporate, around 3-4 minutes.
- Season the chicken tenders with salt, pepper, and thyme, and place them in the pot, mixing with the sautéed vegetables.
- Pour in the chicken broth, ensuring the chicken is submerged.
- Close the lid, seal the valve, set to ‘Manual’, and cook on high pressure for 8 minutes.
- Perform a quick release of the steam and carefully open the lid.
- If desired, mix cornstarch with water and stir into the sauce until thickened over ‘Sauté’ mode.
- Top with shredded mozzarella cheese, closing the lid for a few minutes to melt the cheese before serving.
Notes
Let the chicken rest before slicing to retain juices. Additional spices or fresh herbs can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg