Instant Pot Aussie Chicken
tender bites of chicken and mushrooms surrounded in a creamy Dijon mustard and honey sauce. An easy dump and go recipe!
Chicken | Seasoning Salt Broth | Mushrooms | Parsley Garlic Powder | Onion Flakes Dijon Mustard | Honey Cornstarch | Sour Cream Colby-Jack | Bacon Crumbles
Add chicken into Instant Pot. Sprinkle with seasoning salt and toss well. Pour in the broth. Dump mushrooms in. Add garlic powder, parsley, onion flakes, Dijon mustard, and honey. Don’t stir.
Cover and seal. Pressure cook 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
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Make a cornstarch slurry. Set to sauté. Stir the mixture into the pot. Turn off Instant Pot once thickened. In a bowl stir the sour cream and some sauce from the pot. Then stir the mixture in.
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Stir in the cheese and bacon. Serve the chicken and sauce over potatoes, noodles, rice or cauliflower rice.
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