Description
Chicken tenderloins with bacon, cream cheese, mushrooms and parmesan made in the Instant Pot.
Ingredients
Scale
- 6 slices of bacon, chopped
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 1 cup chicken broth
- 1 Tbsp white wine vinegar
- 1 1/2 pounds chicken tenderloins
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 ounces cream cheese
- 1 (14.5 oz) can diced tomatoes, drained (optional)
- 2 Tbsp cornstarch
- Parmesan cheese, for serving
Instructions
- Turn Instant Pot to saute setting (“more”). When display says HOT add in the bacon and cook it until crispy. Use a slotted spoon to place the bacon on a paper towel lined plate and set aside.
- Discard all but 2 Tbsp of the bacon grease. Then add in the onion and mushrooms and saute for 4 minutes.
- Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken and sprinkle it with the salt, pepper and garlic powder. Place cream cheese on top of chicken. If using tomatoes, add them in.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to saute setting. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of cold water until smooth. Stir the mixture into the pot to thicken the sauce.
- Spoon chicken and some sauce onto plates and top with the bacon crumbles and some parmesan cheese.
- Category: Chicken
- Method: Instant Pot