I got an Instant Pot Duo Nova for Christmas and I gotta tell you, it's one of the best kitchen countertop appliances I have ever owned. I love my slow cooker, but for a lot of recipes, the Instant Pot gives me the same cooked-all-day flavor in an hour or less.
Last night I made sauteed chicken thighs with homemade creamy mushroom gravy and it was scrum-diddly-umptious!
(I forgot to take a photo, so this yummy chicken marsala image came from Tastes Better from Scratch.
Note: In the directions below, 'IP' stands for Instant Pot
Prep time: 15 mins
Cook time: 12 mins (7 mins to cook + 5 mins to thicken the gravy)
Ingredients: (feeds 3 people generously)
- 6 to 8 boneless, skinless chicken thighs
- seasonings, to taste (I used salt, pepper, garlic powder, and paprika)
- 1 pkg sliced white mushrooms
- 1 med onion, diced
- 1 to 2 cups chicken stock or broth (depending on how much gravy you want)
- 1/4 to 1/2 cup of cream (heavy or light)
- 2 TBSP olive oil
- 2 TBSP + 1 TBSP of butter
Directions
- Press the Saute button on your IP and make sure it is set to High
- While your IP is heating up, pat the chicken thighs dry with a paper towel and sprinkle generously with your preferred seasonings
- When the readout on your IP reads 'Hot' add 2 TBSP of olive oil and 2 TBSP of butter
- Once the butter is melted, add your chicken thighs and saute for 3 minutes per side to brown the chicken (you may need to do this in 2 batches)
- Remove chicken to a plate and set aside
- Add 1 TBSP of butter to IP and let melt
- Add diced onions and stir for 2 to 3 minutes or until softened and slightly translucent
- Add sliced mushrooms and saute with onions for 5 minutes or until softened
- Gradually pour in the chicken stock, deglazing the pot and scraping up any stuck-on browned bits as you go
- Add the chicken thighs back in and give everything a good stir
Now you want to put the lid on your IP and make sure the sealing knob is set to SEALED (the Duo Nova will do this automatically).
Hit the CANCEL button on the display pad and then hit MANUAL or PRESSURE COOKER and make sure it is set to HIGH.
Set the timer for 7 minutes. After a moment or two, the IP will beep and the display will read ON. It will take a few minutes for the IP to come to pressure but then you will see the timer begin to count down.
When your IP beeps, let it do a natural release for about 5 minutes followed by a quick release. When the pressure indicator pin drops, you can safely remove the lid and set aside.
Remove chicken from pot and set aside on a plate. Then hit the CANCEL button on your IP display pad followed by the SAUTE button.
To thicken your mushroom gravy, you will want to mix in a slurry. If you don't know what that is, it's just equal parts cornstarch and water, mixed together until smooth and liquidy.
For gravy, a good rule of thumb is 1 TBSP each of cornstarch and water for each cup of liquid you want to thicken. Pour it slowly into the IP and stir until combined.
I used 2 cups of chicken stock plus the natural juices from the chicken, plus the cream that I will be adding at the end, so I am rounding that up to 3 total cups of liquid and making my slurry with 3 TBSP each of cornstarch and water.
Stir in 1/4 to 1/2 cup of cream (depending on how creamy you like your gravy) and add the chicken back in and give it a good stir.
When the gravy has reached the consistency you like, press the OFF or CANCEL button on your IP.
I served this over egg noodles, but you could just as easily use rice, or just eat it on its own.
If you give this recipe a try, let me know how it turned out!