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!
7oz.mushroomsmix of Swiss brown and white button, leave some whole and halve the larger ones (200 g)
4large cloves of garlicdiced roughly
1-2bay leaves
¼teaspoonnutmeg powder
½teaspoonblack pepper
½cupchicken stockor chicken stock cube and water (125 ml)
1teaspoonDijon mustard
⅓cupsour cream(75 ml)
1teaspoonarrowroot powderor corn starch/tapioca flour for thickening
To finish: 2-3 tablespoons chopped parsley
Instructions
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.
Notes
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.