Description
Instant Pot chicken thighs covered in melty mozzarella cheese in a savory mushroom sauce.
Ingredients
Scale
- 2 Tbsp butter
- 1 shallot, diced
- 4 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 1 Tbsp Worcestershire sauce
- 4 boneless, skinless chicken thighs, trimmed of excess fat (frozen is okay)
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 Tbsp cornstarch
- 1/2 cup shredded mozzarella cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the shallot and mushrooms and saute for 3 minutes.
- Pour in the broth and Worcestershire sauce and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Nestle the chicken into the pot. Sprinkle the seasoned salt, pepper and garlic powder evenly over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to saute setting. Stir 1 Tbsp cornstarch together with 2 Tbsp cold water until smooth. Stir the slurry into the pot to thicken the sauce.
- Sprinkle 2 Tbsp of cheese over each piece of chicken. Let it melt on the keep warm setting (or use an air fryer lid to speed up the process).
- Serve chicken with mushrooms and sauce.
- Category: Chicken
- Method: Instant Pot