This Instant Pot chicken stew with mushrooms is hearty, creamy and delicious. Using a pressure cooker, it’s a quick and easy dinner for the whole family. Serve with rice, potatoes, pasta or veggies. Keto-friendly!
- 1 brown onion, halved and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1.7 lb /800 g chicken thighs/breast, diced
- 7 oz / 200 g mix of Swiss brown & white button mushrooms (leave whole and halve the larger ones)
- 4 large cloves of garlic, diced roughly
- 1–2 bay leaves
- 1/4 teaspoon nutmeg powder
- 1/2 teaspoon black pepper
- 1/2 cup (125 ml) chicken stock (or chicken stock cube and water)
- 1 teaspoon Dijon mustard
- 1/3 cup (75ml) sour cream
- 1 teaspoon arrowroot, corn starch or tapioca flour for thickening
- To finish: 2-3 tablespoons chopped parsley
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
- Add the onions, olive oil and salt to the pot and cook for 3-4 minutes, until softened slightly.
- Add the chicken, mushrooms, garlic, bay leaves, nutmeg, pepper, stock cube, water and mustard and stir through. Then turn the Sauté off by pressing the Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- When it’s safe, open the lid and press the Sauté function key again. Scoop a few tablespoons of the liquid into a bowl and dissolve in the arrowroot or another type of starch you have on hand. Return this mixture into the pot and stir through. This will thicken the sauce slightly.
- Finally, add the sour cream and stir through. Press Keep Warm/Cancel to stop the cooking process. Top with chopped parsley and serve.
- We are not adding too much liquid to the chicken while it’s cooking because the mushrooms (and there are a lot of them!) will release plenty of their own juices into the stew. If you add too much stock, you might end up with a runnier, soupy kind of stew.
- Sour cream is added at the end so it doesn’t curdle while cooking. If you don’t have sour cream, regular cooking cream or double cream can be used and I suggest adding a tablespoon or two of lemon juice. Yoghurt can also be added. For a dairy-free version, use thickened part of the coconut milk, or coconut cream.
Keywords: Mushrooms, Chicken, Stew