Description
A rich, creamy sauce with chicken and vegetables. It tastes great served over rice, biscuits, mashed potatoes or noodles.
Ingredients
Scale
- 1/4 cup butter
- 8 oz chopped mushrooms
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1 tsp paprika
- 1 cup milk
- 1/2 cup flour
- 1 cup diced red bell peppers or chopped, drained pimientos
- 1 cup frozen peas
Instructions
- Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for about 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add chicken, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika into the Instant Pot.
- 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 the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a glass measuring cup add the milk. Slowly whisk in flour a tablespoon at a time until smooth. Ladle a cup of hot broth into the milk to temper it. Then pour the mixture into the Instant Pot. Turn on the saute setting. Let the sauce thicken (about 5 minutes).
- While sauce is thickening add in the peppers and peas. Shred the chicken.
- Salt and pepper to taste. Serve chicken and sauce over rice, biscuits, mashed potatoes or egg noodles.
- Category: Chicken
- Method: Instant Pot