By Cindy Coopwood and Cordelia Capps
Photography by Will Jacks
This multi-cooker is part slow cooker, electric pressure cooker, rice cooker, steamer and more. It goes
without saying that it has become one of the most popular kitchen shower gifts for many brides and grooms in recent months. And if you do a little research, you will find that almost anything can be cooked in this miracle contraption from ribs to soups to boiled eggs. So we decided to give it a go and have jumped on the Instant Pot bandwagon with two fab chicken recipes.
Give these a try and let us know what you think! For more Insta inspo check @instantpotofficial on instagram!
Instant Pot Chicken with Creamy White Wine Sauce
These gorgeous flavors make a perfect bed for the tender chicken breast. This dish is wonderful on its own or served with mashed potatoes or angel-hair pasta.
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
4 slices bacon
4 cloves garlic, chopped
1/2 cup onions, chopped
1/2 teaspoon smoked paprika
3 tablespoons sour cream
1/3 cup Dijon mustard
1 tablespoon grainy mustard
1 cup sliced fresh mushrooms
1/2 cup sun dried tomatoes
2 cups fresh spinach leaves
1 cup white wine
Set Instant Pot to Saute mode. Once Instant Pot gets hot, pour in olive oil. Season chicken with salt and pepper and saute’ till browned. Remove from pot and set aside. Chop bacon and saute’ along with onions and garlic. Season mixture with paprika.
In a separate bowl combine mustards and sour cream. Baste both sides of chicken breasts with this sauce. Add mushrooms, spinach and sun-dried tomatoes to mixture in pot. Pour in wine and place coated chicken on top of mixture. Lock the lid and seal, closing the steam valve. Set Instant Pot to poultry setting and set timer to cook for 8 minutes. While cooking, some steam will escape during the process, which is normal. When the time runs out, move the valve to release the pressure and all steam. When completely depressurized turn off the Insta Pot and the dish is ready to be served. Enjoy!
Lemon Garlic Chicken
2 pounds chicken, boneless skinless breasts
1 1/2 teaspoons salt
¼ cup onion diced
2 tablespoons olive oil
4 garlic cloves minced
1/2 cup chicken broth
1 teaspoon paprika
1 teaspoon dried parsley
1/4 cup white wine Pino Grigio
Juice of 1 large lemon
3 Tablespoons cornstarch
Capers and lemon slices
Turn on {6 quart) Instant Pot on to the sauté feature and add olive oil and diced onion. Cook the onions for 3 to 5 minutes or until softened. Sprinkle salt, paprika, parsley and garlic on all both sides of chicken. Add chicken to Instant Pot with onions two pieces at a time, browning on each side. Remove chicken to a plate.
Add all remaining ingredients except for the cornstarch, to the Instant Pot and stir. Place browned chicken back in to the Instant Pot and turning to locked position.
Select the “Poultry” setting. Set timer to 15 minutes and make sure your valve is in the closed position.
When cook time has finished, release steam valve to vent and carefully remove lid.
If desired, thicken sauce by making a slurry. Briefly remove chicken and set aside. Take about 1 to 1 1/2 cup drippings from the pot, add in the cornstarch and stir until well combined. Stir slurry back into rest of drippings allowing to continue to cook and thicken a few minutes. Return chicken to pot and serve. May be served as is or over rice, quinoa or pasta. Sprinkle generoudly with capers for added flavor and garnish.
